Italian Wedding Soup
The BEST Italian wedding soup! This easy stovetop wedding soup recipe is a family favorite, with savory homemade meatballs, fresh veggies, and acini de pepe pasta.
Servings: 6 servings
Calories: 274kcal
Ingredients
Meatballs
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup fresh white bread crumbs
- 3/4 teaspoon Italian seasoning
- 1/2 cup shredded parmesan
- 1 egg
- salt and pepper
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 cup carrots diced
- 1 cup onion diced
- 1/2 cup celery diced
- 2 teaspoons garlic minced
- 5 (14.5) ounce cans low-sodium chicken broth
- 1 cup acini de pepe or orzo pasta uncooked
- 3 cups baby spinach leaves
- shredded parmesan for serving
Instructions
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until combined. Shape the mixture into 1 inch meatballs.
- Heat 1 Tablespoon olive oil in large pot over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
- Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low. Add the diced onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook about 1 minute. Season with salt, pepper.
- Add the chicken broth and bring to a boil.
- Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and cook until wilted.
- Serve hot, topped with shredded Parmesan cheese.
Nutrition
Serving: 6g | Calories: 274kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 77mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1484IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg