Description
Warm up your evenings with this delightful Italian Wedding Soup, featuring tender meatballs, vibrant greens, and tiny pasta in a savory broth—perfect for any gathering!
Ingredients
Scale
- 1 lb lean ground beef
- ½ lb Italian sausage (mild or spicy)
- ½ cup breadcrumbs (fresh or dried)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 6 cups low-sodium chicken broth
- 2 cups fresh spinach (or kale)
- 2 medium carrots, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup small pasta (like acini di pepe)
Instructions
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan cheese, salt, and pepper. Mix until just combined.
- Roll the mixture into bite-sized balls about one inch in diameter.
- In a large skillet over medium heat, add olive oil until shimmering. Brown the meatballs on all sides for about five minutes; they do not need to be fully cooked.
- In a large soup pot over medium heat, sauté chopped onions and diced carrots for about five minutes until softened. Add minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a gentle boil. Stir in the small pasta and cook according to package instructions (typically around eight minutes).
- Gently add the browned meatballs back into the pot along with fresh spinach. Simmer for another five minutes until the spinach wilts and meatballs are cooked through.
- Serve warm with extra Parmesan cheese if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Swap in different greens like kale for variety. Add spices such as red pepper flakes or Italian seasoning for an extra kick. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.