Description
Indulge in the cozy embrace of Italian Wedding Soup, a delightful blend of savory meatballs, vibrant greens, and a rich broth that warms both heart and soul. This soup is perfect for gatherings or quiet dinners at home, bringing together family and friends around the table. Easy to make yet bursting with flavor, it’s a dish that invites seconds and fond memories.
Ingredients
Scale
- 1 lb ground beef (80/20)
- ½ lb Italian sausage (sweet or spicy)
- ½ cup plain breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach (roughly chopped)
- 1 medium carrot (finely chopped)
- 1 stalk celery (finely chopped)
- 6 cups low-sodium chicken broth
- 2 tbsp fresh parsley (chopped)
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix gently until just combined.
- Form small meatballs (about 1 inch in diameter) and place on a parchment-lined baking sheet.
- Bake meatballs for 15-20 minutes until browned.
- In a large pot, heat olive oil over medium heat. Sauté chopped carrots and celery for about 5 minutes until softened.
- Pour in chicken broth and bring to a simmer; add spinach until wilted (2-3 minutes).
- Add baked meatballs and thyme to the pot; let simmer for another 10 minutes.
- Serve hot and enjoy your warm bowl of happiness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg