Description
This Italian Wedding Soup is a warm, comforting classic with tender meatballs, delicate pasta, and vibrant greens in a flavorful broth. Hearty, satisfying, and full of rich Italian flavors!
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or turkey (high-protein, lean option)
- 1 cup breadcrumbs (use gluten-free if needed)
- 1 cup grated Parmesan cheese (adds a rich, savory flavor)
- 1 large egg (binds the meatballs)
- 2 cloves garlic, minced (for a punch of flavor)
- 1 tsp dried oregano (classic Italian seasoning)
- 1 tsp dried basil (adds freshness)
- Salt and pepper, to taste
For the Soup:
- 1 tbsp olive oil (for browning meatballs)
- 1 tbsp olive oil (for sautéing veggies)
- 1 medium onion, diced (adds sweetness)
- 2 carrots, peeled and sliced (for color and nutrients)
- 2 celery stalks, diced (adds crunch and flavor)
- 8 cups chicken broth (use low-sodium for healthier options)
- 1 cup small pasta (orzo or acini di pepe work best)
- 3 cups fresh spinach or kale (packed with vitamins)
- Optional: Fresh parsley and extra Parmesan for garnish
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground beef or turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs.
- Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides, then set aside.
- Sauté the Vegetables:
- In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5-7 minutes until softened.
- Build the Soup:
- Pour in the chicken broth and bring to a boil.
- Add the small pasta and browned meatballs. Reduce the heat and let it simmer for 10-12 minutes, or until the pasta is cooked and the meatballs are fully done.
- Add Greens and Finish:
- Stir in the fresh spinach or kale and cook for an additional 2-3 minutes until wilted.
- Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if desired.
Notes
- For a deeper flavor, consider roasting the meatballs in the oven instead of browning them on the stovetop.
- If you’re short on time, pre-chopped veggies from the store can save you prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Stovetop