Italian Wedding Soup
Italian Wedding Soup
This Italian wedding soup is meatballs, vegetables and pasta all simmered together in a savory broth. The perfect way to warm up on a cold day!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings
Calories406kcal
INGREDIENTS
- 1/2 pound ground beef I use 90% lean
- 1/2 pound ground pork
- 1 egg
- 1/4 cup parmesan cheese grated
- 1/4 cup breadcrumbs
- salt and pepper to taste
- 3/4 teaspoon Italian seasoning
- 1 tablespoon butter
- 3/4 cup onion diced
- 3/4 cup carrots peeled, halved and sliced
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- 3/4 cup acini de pepe pasta uncooked
- 3 cups baby spinach leaves
- 2 tablespoons chopped parsley
- cooking spray
INSTRUCTIONS
- Preheat the broiler. Line a sheet pan with foil and coat it with cooking spray.
- Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Stir to combine.
- Roll 1/2 inch sized meatballs out of the meat mixture and place on the sheet pan.
- Broil for 8 minutes or until tops are browned.
- While the meatballs are cooking, melt the butter in a large soup pot over medium heat.
- Add the onion, carrot and celery to the pot and cook for 5-6 minutes or until just softened.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
- Bring the soup to a simmer. Add the meatballs to the soup. Cook for 10 minutes or until pasta and vegetables are tender.
- Stir in the spinach and cook for 2 minutes or until wilted.
- Sprinkle with parsley, then serve.
NUTRITION
Calories: 406kcal | Carbohydrates: 26g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 725mg | Potassium: 1028mg | Fiber: 2g | Sugar: 3g | Vitamin A: 127.4% | Vitamin C: 53.5% | Calcium: 18.6% | Iron: 26.2%
Italian Wedding Soup - Dinner at the Zoo:
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