Italian Wedding Soup
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
- While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.
Cook Times
Active Prep20
Hands-On Cook20
Hands-Off Cook10
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the meatballs:
- 16 ounce ground beef
- 16 ounce ground pork
- ¾ cup plain breadcrumbs
- 1 bunch Italian parsley chopped
- 1 tablespoon fresh oregano minced
- ¾ cup parmesan cheese finely grated
- 2 egg
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
For the soup:
- 2 tablespoon extra virgin olive oil
- 2 carrot medium, diced
- 1 yellow onion large, diced
- 2 stalk celery diced
- 6 clove garlic finely chopped
- 12 cup low-sodium chicken broth
- 1 cup dry orzo pasta
- 8 ounce fresh spinach
For serving:
- 1 cup parmesan cheese grated
Cooking Tools Required
12-inch skillet, 5-quart saucepotReheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg
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