Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: ½ lb ground beef; 1 slice soft bread (about ¾ cup fluffed bread crumbs); 2 tablespoons water; ½ cup shredded Parmesan cheese (fresh if possible); 1 egg; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon pepper; 2 large carrots (peeled and chopped); 2 ribs celery (sliced); 1 medium onion (finely diced); 1 tablespoon freshly minced garlic; 1 teaspoon Italian seasoning; ½ teaspoon salt; 1 bay leaf; ¼ teaspoon red pepper flakes (optional); 6 cups low-sodium chicken broth; 1 cup small pasta (I used ditalini; orzo works too); 2 cups fresh chopped spinach

Description

Italian Wedding Soup is a heartwarming dish that brings together tender homemade meatballs, fresh vegetables, and small pasta in a rich chicken broth. This comforting soup is perfect for cozy dinners or gatherings, offering a delightful blend of savory flavors and nutritious ingredients. The combination of beef meatballs and vibrant greens creates a satisfying meal that’s easy to prepare any time of year. This recipe embodies the essence of Italian comfort food, making it a delightful addition to your culinary repertoire.

Ingredients

Scale

½ lb ground beef
1 slice soft bread (about ¾ cup fluffed bread crumbs)
2 tablespoons water
½ cup shredded Parmesan cheese (fresh if possible)
1 egg
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 large carrots (peeled and chopped)
2 ribs celery (sliced)
1 medium onion (finely diced)
1 tablespoon freshly minced garlic
1 teaspoon Italian seasoning
½ teaspoon salt
1 bay leaf
¼ teaspoon red pepper flakes (optional)
6 cups low-sodium chicken broth
1 cup small pasta (I used ditalini; orzo works too)
2 cups fresh chopped spinach

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Instructions

In a mixing bowl, combine fluffed bread crumbs with water and let soak for 5 minutes.
Add ground beef, Parmesan cheese, egg, Italian seasoning, salt, and pepper; mix until just combined. Shape into 1-inch meatballs.
In a large pot over medium heat, sauté carrots, celery, onion, and garlic in olive oil for about 5-7 minutes.
Add Italian seasoning, salt, bay leaf, red pepper flakes (if desired), and chicken broth; bring to a boil.
Drop in meatballs; reduce heat and simmer for 20 minutes or until cooked through.
Stir in pasta and cook according to package instructions; add spinach during the last minute to wilt.
Remove bay leaf before serving; enjoy warm with optional extra Parmesan on top.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 340
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg