Description
Warm your heart and satisfy your taste buds with this Easy Italian Wedding Soup recipe. This delightful dish features tender mini meatballs, vibrant greens, and comforting pasta all simmered in a savory chicken broth. Ideal for busy weeknights or cozy gatherings, this soup is not only simple to prepare but also perfect for meal prep. With just a handful of wholesome ingredients, you can create a nourishing and delicious meal that will leave your family asking for seconds. Enjoy it fresh or store leftovers for an even better flavor the next day!
Ingredients
Scale
- ½ pound ground beef
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (minced)
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 10 cups chicken broth
- ¾ cup acini di pepe (or orzo)
- 5 ounces baby spinach (or chopped escarole)
- Salt and pepper (to taste)
- Grated Parmesan cheese (for serving)
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Gently mix until combined and form into small meatballs (about 1 inch in diameter).
- Heat olive oil in a large pot over medium heat. Add meatballs in batches and brown on all sides. Remove from pot and set aside.
- In the same pot, add diced onion, carrots, celery, and minced garlic. Sauté until vegetables are softened.
- Pour in chicken broth and bring to a simmer. Return meatballs to the pot and let simmer for 20 minutes.
- Stir in acini di pepe (or orzo) and cook according to package instructions until al dente. Add spinach (or escarole) and simmer until wilted. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg