Description
A comforting bowl of Italian Meatball Wedding Soup filled with flavorful meatballs, vibrant greens, and small pasta, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta (such as orzo or ditalini)
- 2 cups fresh spinach or kale
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Olive oil for sautéing
Instructions
- Make the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Use your hands to gently mix until just combined. Form into small, bite-sized balls.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery, and sauté for about 5-7 minutes. Then add the minced garlic and cook for another minute.
- Simmer the broth: Pour in the chicken broth and bring it to a gentle boil.
- Cook the meatballs: Drop the prepared meatballs into the boiling broth and reduce the heat to medium. Simmer for about 10 minutes.
- Add the pasta: Stir in the small pasta and cook until tender.
- Incorporate the greens: Toss in the fresh spinach or kale and stir until they wilt.
- Season to perfection: Taste and adjust the seasoning as needed. Serve warm.
Notes
This soup can be customized with gluten-free pasta or additional veggies. For an extra flavor boost, add more herbs or top with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
Keywords: Italian soup, meatballs, comfort food, wedding soup, hearty soup