Wedding Soup
Indulge in the comforting flavors of classic Italian Wedding Soup, a hearty and wholesome dish perfect for cooler days or family gatherings. This beloved recipe combines tender homemade meatballs made from a savory blend of ground beef, pork, breadcrumbs, Parmesan cheese, and herbs with a rich, aromatic chicken broth. Packed with delicate pasta like orzo or acini di pepe, vibrant chopped spinach, and a medley of diced carrots, celery, and onions, this soup strikes the perfect balance between light and satisfying. Simmered to allow the flavors to meld beautifully, it’s finished with a sprinkle of grated Parmesan for a delightful touch of umami. Ready in just under an hour, this easy-to-make soup serves six and is sure to become a go-to comfort food in your recipe collection. Whether you're celebrating a special occasion or enjoying a cozy night in, Italian Wedding Soup is a timeless choice.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 10 cups Chicken broth
- 1 cup Small pasta (like acini di pepe or orzo)
- 5 ounces Fresh spinach, chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- Parmesan cheese (for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside on a baking sheet.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Pour in the chicken broth and bring to a gentle boil.
Add the browned meatballs back to the pot and simmer for 10-12 minutes, allowing the meatballs to cook through.
Stir in the pasta and cook according to package instructions, typically 7-9 minutes, until tender.
Add the chopped spinach and parsley during the last 2 minutes of cooking.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with Parmesan cheese before serving.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 10015 mg | 435% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 27.0 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 929 mg | 71% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5143 mg | 109% | |
*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.
