Italian Wedding Soup Giada De Laurentiis Recipe
Giada De Laurentiis’ Italian Wedding Soup is a comforting classic that brings together delicate, flavorful meatballs and tender acini di pepe pasta in a rich, aromatic chicken broth. This recipe combines a mix of ground beef and pork with Parmesan cheese, fresh parsley, and breadcrumbs to create perfectly seasoned, melt-in-your-mouth meatballs. Sautéed carrots, celery, and onion add depth to the broth, while baby spinach leaves provide a fresh, vibrant finish. The soup is easy to prepare, taking just 50 minutes from start to finish, and is ideal as a cozy weeknight meal or an elegant starter for special occasions. Garnish with extra Parmesan, and your guests will be savoring every spoonful of this Italian-inspired delight. Perfect for fans of hearty soups, this recipe is a must-try for comfort food lovers!
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Recipe Information
Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Chopped fresh parsley
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Onion, finely chopped
- 2 cloves Minced garlic
- 8 cups Chicken broth
- 0.75 cup Acini di pepe pasta (or other small pasta)
- 5 ounces Baby spinach leaves
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix together until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until they are browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add the diced carrots, celery, and onion. Cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Pour the chicken broth into the pot and bring it to a boil. Once boiling, add the pasta and cook until tender according to package instructions (about 8-10 minutes).
Lower the heat to a simmer and return the meatballs to the pot. Allow the soup to simmer for 10 minutes to meld the flavors.
Stir in the baby spinach leaves and cook for an additional 2-3 minutes until wilted.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Serve hot with extra grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 8817 mg | 383% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.4 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 880 mg | 68% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4462 mg | 95% | |
*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.
