Description
Italian Wedding Soup is a heartwarming dish that combines tender meatballs, fresh greens, and a savory broth, making it the perfect comfort food for any occasion. Each spoonful offers a delightful blend of flavors and textures, creating a satisfying meal that warms the soul. This recipe is not only easy to prepare but also allows for customization based on your family’s preferences. Whether served as a starter or main dish, Italian Wedding Soup is sure to impress at family gatherings or cozy dinners.
Ingredients
Scale
- 1/2 lb ground beef (lean)
- 1/2 lb Italian sausage (mild or spicy)
- 4 cups fresh spinach (packed)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 1/2 cup acini di pepe pasta
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix ground beef, Italian sausage, breadcrumbs, egg, minced garlic, salt, pepper, basil, and oregano. Form small meatballs (about 1 inch).
- Place meatballs on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown.
- In a large pot over medium heat, heat olive oil and sauté diced onions and carrots for about 5 minutes until softened.
- Add chicken broth and remaining herbs; bring to a gentle simmer for about 10 minutes.
- Stir in acini di pepe pasta and cook according to package directions until al dente (7-10 minutes).
- Add fresh spinach during the last couple of minutes until wilted.
- Gently add baked meatballs just before serving; ladle into bowls and top with grated Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg