Prep time: 25 mins | Cook time: 25 mins | Ready in 50 mins | Servings: 6
This is the ultimate comfort food that anyone can easily whip up all year round! Scrumptious Italian Wedding Soup packed with homemade meatballs, fresh veggies, and pasta.
Ingredients
Meatballs:
8 ounces ground pork
8 ounces lean ground beef
1/2 c. fresh, hearty white bread crumbs
1 1/2 teaspoons minced fresh oregano
1/4 c. chopped fresh parsley
1/2 c. finely shredded Parmesan
1 tablespoon olive oil
1 large egg
Salt and freshly ground black pepper
Soup:
4 cloves garlic, minced (1 1/2 tablespoon)
1 tablespoon olive oil
1 1/4 c. diced yellow onion
1 1/4 c. (1/4”) diced carrots
3/4 c. (1/4”) diced celery
1 c. dry acini de Pepe or orzo pasta
Finely shredded Parmesan, for serving
5 (14.5 ounces) cans of low-sodium chicken broth
6 ounces fresh spinach, chopped
How to make Italian Wedding Soup?
Meatballs:
Step 1: In a large mixing bowl, place the beef and pork. Add the bread crumbs along with the parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well, even breaking the mixture up using your hands. Form the mixture into very small (about 3/4-inch to 1-inch) meatballs. To a large plate, transfer the meatballs.
Step 2: In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add half of the meatballs to the skillet and cook for about 2 to 4 minutes until all sides are brown, turning the meatballs often.
Step 3: To a plate lined with paper towels, transfer the cooked meatballs. Leave the oil in the skillet and cook the other half of the meatballs.
Soup:
Step 4: Meanwhile, drizzle 1 tbsp olive oil in a large pot. Heat over medium-high heat, then add the carrots, onions, and celery. Cook the veggies for approximately 6 to 8 minutes until softened. Add the garlic and continue to cook for a minute more.
Step 5: To the pot, pour in the chicken broth. To taste, season with salt and pepper. Bring the mixture to a boil, then add the pasta and meatballs. Adjust the heat to medium or medium-low.
Step 6: Put the lid on and continue to cook for another 10 minutes until the pasta is tender and the meatballs are completely cooked, stirring often. In the last minute of cooking, add the spinach.
Step 7: Remove from the heat when done and serve right away garnished with Parmesan cheese. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 396, Calories from Fat 180, Fat 20g31%, Saturated Fat 6g38%, Cholesterol 85mg28%, Sodium 362mg16%, Potassium 911mg26%, Carbohydrates 25g8%, Fiber 3g13%, Sugar 4g4%, Protein 29g58%, Vitamin A 7490IU150%, Vitamin C 16.6 mg20%, Calcium 190mg19%, Iron 4mg22%
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