Italian Wedding Soup
Servings: 8 Servings
Ingredients
- ½ pound ground chicken (*See note)
- ½ pound ground beef or pork (*See note)
- ⅓ cup Italian style breadcrumbs
- ¼ cup parmesan cheese grated
- 1 large egg whisked
- 1 teaspoon salt plus more for the soup
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ white onion diced
- 3 garlic cloves finely minced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 8 cups low-sodium chicken broth low sodium
- 2 bay leaves
- 1 pound acini de pepe or orzo pasta
- 2 cups spinach fresh
Instructions
- Mix the chicken, beef and/or pork together in a large bowl. Add the breadcrumbs, parmesan, egg, salt, rosemary and parsley, and stir to combine.½ pound ground chicken, ½ pound ground beef, ⅓ cup Italian style breadcrumbs, ¼ cup parmesan cheese, 1 large egg, 1 teaspoon salt, 1 teaspoon dried rosemary, 1 teaspoon dried parsley
- Form 1-inch balls from the mixture. Heat a large soup pot or Dutch oven over medium heat, and add enough oil to coat the bottom of the pan.
- Add the meatballs, and cook on all sides until they are cooked through, about 8 minutes. You may have to do this in two batches if the pan is small.
- Remove the meatballs from the pan, and set aside. To the same pan, add the onion, and cook until it becomes translucent, about 5 minutes.½ white onion
- Stir in the garlic and cook until it becomes fragrant, about 30 seconds. Add the carrots and celery and cook for another 5 minutes or until slightly softened.3 garlic cloves, 3 carrots, 3 stalks celery
- Pour in the chicken broth and add the bay leaves. Bring the liquid to a boil over high heat then reduce the heat to medium. Stir in the pasta and cook for about 4 to 5 minutes.8 cups low-sodium chicken broth, 2 bay leaves, 1 pound acini de pepe
- Stir in the meatballs and the spinach, cover, and let it simmer for another 5 to 10 minutes or until the spinach has reduced significantly and the pasta is cooked to your liking.2 cups spinach
- Serve with freshly chopped parsley for garnish if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.
*You can use only beef or only chicken or a mixture of whatever you prefer just as long as it equals about 1 pound of ground meat.
Nutrition Facts
Italian Wedding Soup
Serving Size
1 cup
Amount per Serving
Calories
384
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
15
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
66
mg
22
%
Sodium
550
mg
23
%
Potassium
601
mg
17
%
Carbohydrates
52
g
17
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
25
g
50
%
Vitamin A
4601
IU
92
%
Vitamin C
5
mg
6
%
Calcium
74
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
