Italian Wedding Soup
Ingredients
The meatballs
-
½
pound
ground beef
-
½
pound
ground pork
-
1
large
egg
-
¼
cup
parmesan cheese, grated
-
¼
cup
breadcrumbs
-
to taste
salt
-
to taste
pepper
-
¾
teaspoon
Italian seasoning
The soup
-
1
tablespoon
butter
-
¾
cup
onion, diced
-
¾
cup
carrots, peeled, halved and sliced
-
½
cup
celery, sliced
-
2
teaspoons
minced garlic
-
8
cups
chicken broth
-
¾
cup
acini de pepe pasta, uncooked
-
3
cups
baby spinach leaves
-
2
tablespoons
chopped parsley
-
as needed
cooking spray
Instructions
- Preheat the broiler and prepare a sheet pan with foil and cooking spray.
- Combine ground beef, pork, egg, parmesan, breadcrumbs, Italian seasoning, salt, and pepper in a bowl.
- Roll the mixture into ½ inch meatballs and place them on the sheet pan.
- Broil the meatballs for about 8 minutes until browned.
- In a large soup pot, melt butter over medium heat.
- Add onion, carrots, and celery to the pot, cooking until softened.
- Stir in garlic and cook for an additional 30 seconds.
- Pour in chicken broth and add acini de pepe, seasoning with salt and pepper.
- Bring the mixture to a simmer and add the broiled meatballs.
- Cook for 10 minutes until the pasta and vegetables are tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
20g
Total carbohydrates
26g
Total protein
30g
Sodium
725mg
Cholesterol
130mg
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