Buca Di Beppo Italian Wedding Soup
Warm, hearty, and brimming with authentic Italian flavors, Buca Di Beppo Italian Wedding Soup is the ultimate comfort food that brings everyone to the table. This soul-soothing soup features tender, homemade meatballs crafted from a delicious blend of ground beef, pork, Parmesan cheese, and garlic. Simmered in a vibrant chicken broth with fresh vegetables like carrots, celery, onions, and fragrant herbs, this dish bursts with wholesome goodness. Tiny acini di pepe pasta and a generous handful of chopped spinach add texture and color, making every spoonful satisfying and flavorful. Ready in about an hour, this easy yet elegant recipe is perfect for a cozy family dinner or as a crowd-pleasing starter. Serve it hot, garnished with fresh parsley and extra Parmesan for a delightful finish. This recipe is an irresistible blend of tradition and taste, ensuring it will become a beloved favorite in your home.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 3 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 cups Chicken broth
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Onion, diced
- 0.75 cup Acini di Pepe pasta (or any small pasta)
- 6 cups Spinach, fresh and coarsely chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, minced garlic, egg, salt, and black pepper. Mix until well combined.
Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Set aside on a tray or plate.
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set them aside.
In the same pot, add the diced onions, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
Pour in the chicken broth and bring to a simmer. Add the browned meatballs back into the pot. Cover and simmer on low heat for 15-20 minutes to allow the flavors to meld.
While the soup is simmering, cook the acini di pepe pasta according to the package instructions in a separate pot. Drain and set aside.
Add the chopped spinach to the soup and stir until wilted, about 2-3 minutes.
Stir in the cooked pasta and let the soup heat through for another 2-3 minutes. Adjust seasoning with additional salt and pepper as needed.
Serve the soup hot, garnished with freshly chopped parsley and additional grated Parmesan if desired.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 9346 mg | 406% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 26.5 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1285 mg | 99% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 6120 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
