Italian Wedding Soup
Ingredients
The meatballs
-
1
lb
ground beef
-
½
lb
Italian sausage
-
½
cup
breadcrumbs
-
¼
cup
Parmesan cheese
-
1
large
egg
-
¼
cup
chopped parsley
-
1
tsp
garlic powder
-
1
tsp
salt
-
3
tbsp
olive oil (divided)
The vegetables
-
½
large
white onion (chopped)
-
3
large
carrots (chopped)
-
3
ribs
celery (chopped)
-
3
cloves
garlic (minced)
-
1
tsp
dried oregano
-
1
tsp
dried basil
-
1
tsp
dried parsley
-
1
tsp
kosher salt
-
1
tsp
black pepper
The soup base
-
8
cups
chicken broth
-
1
cup
water
-
1
cup
acini de pepe pasta
-
4
oz
baby spinach
Instructions
- Combine the meatball ingredients in a large bowl and roll into 2 tsp sized meatballs.
- In a saucepan, heat 1 tbsp of olive oil and cook the meatballs for 5-6 minutes, turning frequently.
- Transfer the cooked meatballs to a plate and set aside.
- Chop and prepare all the vegetables.
- In a Dutch oven, heat the remaining 2 tbsp of olive oil and sauté the onion, carrots, and celery for about 5 minutes.
- Add the minced garlic and spices, cooking for another 2 minutes.
- Pour in the chicken broth and water, stirring to combine.
- Add the meatballs and pasta, bring to a boil, then reduce heat and let simmer for 15 minutes.
- After the pasta is cooked, turn off the heat and stir in the spinach until wilted.
- Serve with fresh Parmesan on top.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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