Italian Wedding Soup
Cozy up with a bowl of hearty and flavorful Italian Wedding Soup, a comforting classic that combines tender homemade meatballs, vibrant vegetables, and rich chicken stock in perfect harmony. This soul-warming soup features a blend of ground pork and beef, elevated with Parmesan cheese, fresh parsley, and a hint of garlic, forming beautifully browned meatballs that soak up the savory broth. Ditalini pasta and leafy greens like spinach or kale add satisfying texture and a pop of color, making this a balanced one-pot meal. Ready in just an hour, this easy-to-make recipe is ideal for weeknight dinners or as an impressive starter for guests. Garnish with extra Parmesan cheese for a delightful finishing touch, and savor the authentic taste of Italian comfort food! Keywords: Italian wedding soup, homemade meatballs, comforting soup recipe, easy Italian recipes, hearty soup.
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 0.5 pound Ground beef
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 cups Chicken stock
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Yellow onion, diced
- 0.75 cup Ditalini pasta or another small pasta
- 4 cups Fresh spinach or kale, chopped
- optional Extra Parmesan cheese, grated (for garnish)
Instructions
In a large bowl, combine the ground pork, ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and black pepper. Mix until just combined and form the mixture into small, 1-inch meatballs.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove cooked meatballs and set aside on a plate.
In the same pot, add the diced carrots, celery, and onion. Cook for 5-6 minutes until fragrant and softened, scraping up any browned bits from the bottom of the pot.
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer and gently return the meatballs to the pot. Cook for 10-15 minutes to allow the flavors to meld and the meatballs to cook through.
Add the ditalini pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until tender.
Stir in the chopped spinach or kale and simmer for 2-3 minutes until wilted.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with extra grated Parmesan cheese if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 699 mg | 15% | |
*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.
