Italian Wedding Soup Giada De Laurentiis
Giada De Laurentiis' Italian Wedding Soup is a hearty and comforting classic that brings bold flavors and a touch of elegance to your table. This recipe features tender homemade meatballs crafted from a savory blend of ground chicken, Italian sausage, and fresh herbs, simmered to perfection in a flavorful broth packed with vibrant vegetables like carrots, celery, and spinach. The addition of delicate pasta, such as orzo or acini di pepe, ensures every spoonful is both satisfying and nourishing. A splash of fresh lemon juice adds a bright finish, while a sprinkle of Parmesan cheese elevates this dish to gourmet status. Perfect for a cozy weeknight dinner or a sophisticated starter, this Italian wedding soup is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 1 pound ground chicken
- 0.5 pound Italian sausage, casings removed
- 0.5 cup fresh breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
- 1 piece large egg, lightly beaten
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves minced garlic
- 6 cups low-sodium chicken broth
- 4 cups baby spinach leaves
- 0.5 cup small pasta (e.g., orzo or acini di pepe)
- 1 piece lemon, juiced
- optional additional grated Parmesan cheese, for serving
Instructions
In a large mixing bowl, combine the ground chicken, Italian sausage, breadcrumbs, Parmesan, parsley, egg, salt, and pepper. Mix well to form a uniform meatball mixture.
Using your hands, shape the mixture into small meatballs, about 1-inch in diameter. Place them on a baking sheet or plate and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes per batch. Remove the meatballs and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add garlic and cook for another minute until fragrant.
Pour the chicken broth into the pot and bring it to a simmer. Return the meatballs to the broth and let them cook for 10-12 minutes, or until fully cooked through.
Add the pasta to the soup and cook until tender, following the package instructions (usually 6-8 minutes). Stir occasionally to prevent sticking.
Once the pasta is cooked, stir in the spinach and allow it to wilt, about 1-2 minutes.
Add the lemon juice to the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with extra grated Parmesan if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.1 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 822 mg | 63% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3716 mg | 79% | |
*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.
