Italian Wedding Soup
This recipe for Italian Wedding Soup is hearty and delicious! Perfect for those cold wintry nights ahead!
Servings: 6
Calories: 683kcal
Ingredients
Meatballs
- 1/2 lb. ground chuck
- 1/4 cup Italian panko bread crumbs
- 2 Tbsp. Parmesan cheese
- 1 Tbsp. fresh parsley, chopped
- 1 clove garlic, minced
- 2 Tbsp. milk
- 1 large egg, beaten
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. Italian seasoning
Soup
- 2 Tbsp. olive oil
- 1 cup yellow onion, finely chopped
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 3 cloves garlic, minced
- 7 cups chicken stock
- 1/4 cup fresh dill chopped
- 1 tsp. oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 cup acini di pepe
- 2 cups fresh spinach leaves, rinsed, stems removed and julienned
- 1/4 cup Parmesan cheese
Instructions
- In a medium bowl, combine all meatball ingredients and mix thoroughly.
- Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
- Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
- Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
- Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
- Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
- Add spinach and parmesan and cook for an additional 2 minutes.
- Serve immediately.
Nutrition
Serving: 6g | Calories: 683kcal | Carbohydrates: 31g | Protein: 76g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 1338mg | Potassium: 1513mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4407IU | Vitamin C: 10mg | Calcium: 261mg | Iron: 5mg