Italian Wedding Soup
Ingredients
Meatballs
-
8
oz
lean ground beef
-
8
oz
ground pork
-
½
cup
fresh hearty white bread crumbs
-
¼
cup
chopped fresh parsley
-
1½
tsp
minced fresh oregano
-
½
cup
finely shredded parmesan
-
1
large
egg
-
1
Tbsp
olive oil
-
to taste
salt and freshly ground black pepper
Soup
-
1
Tbsp
olive oil
-
1¼
cups
1/4-inch diced carrots
-
1¼
cups
diced yellow onion
-
¾
cup
1/4-inch diced celery
-
4
cloves
garlic, minced
-
5
(14.5 oz) cans
low-sodium chicken broth
-
1
cup
dry acini de pepe or orzo pasta
-
6
oz
fresh spinach, chopped
-
for serving
finely shredded parmesan
Instructions
- Prepare the meatballs by mixing beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper in a bowl.
- Shape the mixture into small meatballs and brown them in a skillet with olive oil.
- Transfer browned meatballs to a plate and set aside.
- In a large pot, heat olive oil and sauté carrots, onions, and celery until softened.
- Add garlic and sauté for an additional minute.
- Pour in chicken broth, season with salt and pepper, and bring to a boil.
- Add the pasta and meatballs to the pot and reduce heat to a light boil.
- Cover and cook until the pasta is tender and meatballs are cooked through, adding spinach during the last minute.
- Serve warm, garnished with parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
396
Total fat
20g
Total carbohydrates
25g
Total protein
29g
Sodium
362mg
Cholesterol
85mg
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