Description
Italian Wedding Soup is a cozy classic that combines meatballs, pasta, and greens in a flavorful chicken broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like acini di pepe or orzo)
- 1 pound ground beef or Italian sausage
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cups fresh spinach or kale, chopped
- 1 large egg, beaten
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the carrot and celery, cooking for an additional 3-4 minutes until softened.
- Pour in the chicken broth and bring to a simmer.
- Stir in the oregano, basil, salt, and pepper.
- Add the pasta and cook according to package instructions until al dente.
- While the pasta cooks, in a bowl, combine the ground beef or sausage, Parmesan cheese, parsley, and a pinch of salt and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
- Once the pasta is cooked, gently add the meatballs to the soup.
- Simmer for about 10 minutes until the meatballs are cooked through.
- Stir in the spinach or kale and the beaten egg, mixing well.
- Cook for an additional 2-3 minutes until the greens are wilted and the egg is cooked.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
- For a lighter version, use ground turkey or chicken instead of beef or sausage.
- Add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg