Description
This comforting Italian Wedding Soup features savory meatballs, vibrant greens, and tender pasta simmered in a flavorful broth—perfect for gatherings or cozy family dinners.
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 cup mini pasta (like Acini di Pepe)
- 4 cups fresh baby spinach
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 tbsp olive oil
- Freshly grated Parmesan cheese for serving
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix until just combined and form into small meatballs (about one inch in diameter).
- In a large pot over medium heat, add olive oil. Once hot, carefully add the meatballs in batches and brown on all sides for about five minutes. Remove from pot and set aside.
- In the same pot, add chopped onions and carrots. Sauté until softened (about six minutes). Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer. Add mini pasta and return cooked meatballs to the pot.
- Stir in fresh spinach until wilted (about two minutes).
- Remove from heat; serve with freshly grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Substitute ground turkey for a leaner option. Add red pepper flakes for a spicy kick. Store leftovers in an airtight container for up to three days.