Italian Wedding Soup Supper
Savor the comforting flavors of "Italian Wedding Soup Supper," a hearty meal-in-a-bowl that combines tender homemade meatballs, vibrant vegetables, and delicate ditalini pasta in a rich, savory broth. This classic Italian-American dish is elevated with a mix of ground beef and pork, enhanced by the nuttiness of Parmesan cheese and fragrant fresh parsley. The addition of chopped spinach adds a burst of freshness and nutrition, while a final sprinkle of cheese makes each serving irresistible. Perfect for weeknight dinners or gatherings, this easy-to-make recipe comes together in under an hour and serves six. Whether you’re seeking a cozy supper or a meal to impress, this Italian wedding soup is a heartwarming choice that’s both nourishing and delicious.
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Recipe Information
Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 8 cups Chicken broth
- 4 cups Fresh spinach, chopped
- 0.75 cup Ditalini pasta
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
Using your hands, form small meatballs (about 1 inch in diameter) and set them aside on a plate.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs from the pot and set them aside.
In the same pot, add diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Pour in the chicken broth and bring to a simmer. Return the meatballs to the pot and cook for 15 minutes.
Add the ditalini pasta to the soup and cook according to the package instructions, usually about 8-10 minutes.
During the last 2-3 minutes of cooking, stir in the chopped spinach and fresh parsley. Adjust seasoning with the remaining salt and black pepper to taste.
Remove the pot from heat and ladle the soup into bowls. Garnish each bowl with additional Parmesan cheese before serving.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 9664 mg | 420% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 26.5 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1577 mg | 121% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4949 mg | 105% | |
*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.
