Italian Wedding Soup
A classic Italian-American soup featuring tender mini meatballs, hearty greens, and small pasta in a savory broth.
15 min
Prep
30 min
Cook
4
Serves
380
Calories
Macros · per serving
25g protein
32g carbs
17g fat
Ingredients
For 4 servings
- 250 grams ground beef
- 50 grams parmesan cheese
- 1 egg
- 60 grams bread crumbs
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 5 cups chicken broth
- 100 grams small pasta
- 150 grams spinach
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 teaspoon dried oregano
Instructions
- 1
In a bowl, combine ground beef, parmesan cheese, egg, bread crumbs, minced garlic, salt, and black pepper. Mix until well combined.
- 2
Roll the mixture into small meatballs, about 1 inch in diameter.
- 3
Heat olive oil in a large pot over medium heat. Add meatballs and brown on all sides. Remove and set aside.
- 4
In the same pot, add chopped onion, diced carrot, and sliced celery. Sauté for 5 minutes until vegetables are softened.
- 5
Pour in chicken broth and bring to a boil. Add pasta and cook for 5 minutes.
- 6
Return meatballs to the pot and simmer for 10 minutes until fully cooked.
- 7
Add spinach and dried oregano to the broth and cook for an additional 2 minutes until spinach is wilted.
- 8
Serve hot, garnished with additional parmesan cheese if desired.
Cook it this week.
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