Italian wedding soup is a classic and comforting meal that’s perfect for a chilly or rainy day. This soup is made with meatballs, vegetables, and pasta in a flavorful broth and uses easy-to-find ingredients that can be adapted to your tastes. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Ingredients
Units
Scale
- 1 pound ground beef or pork
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups cooked small pasta (such as ditalini or orzo)
- 2 cups chopped fresh spinach
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, bring the chicken broth and water to a boil. Add the meatballs and cook for 8-10 minutes, or until they are cooked through.
- Add the carrots, celery, and onion to the pot and cook for an additional 5-7 minutes, or until the vegetables are tender.
- Stir in the cooked pasta and chopped spinach and cook for another 2-3 minutes, or until the spinach is wilted.
- Serve hot with additional grated Parmesan cheese, if desired.
Notes
Feel free to add in other vegetables such as diced tomatoes, zucchini, or green beans if desired. If you prefer a thicker broth, you can add a tablespoon of tomato paste or a can of crushed tomatoes. This meal freezes well so make a big batch and save for a rainy day!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3g
- Sodium: 970mg
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 77mg
