The Best Italian Wedding Soup Recipe
Make the best Italian wedding soup recipe with simple ingredients and quick instructions for the ultimate family-friendly comfort food!
Servings: 4 servings
Ingredients
Meatballs:
- 1 pound lean ground beef
- 1/3 cup grated Parmesan cheese with extra for garnish
- 1/4 cup finely chopped fresh flat-leaf parsley plus extra for garnish
- 1/4 cup fresh basil chopped
- 1 large egg
- 2 garlic cloves finely minced
- 1/2 cup Italian breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried Italian herbs
Soup:
- 1 Tablespoon olive oil
- 3/4 cup carrots chopped
- 1 medium yellow onion chopped
- 1 cup celery chopped
- 3 garlic cloves finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
- 1 cup uncooked Ditalini pasta
- 5 ounces baby spinach
- 3 Tablespoons fresh lemon juice + more for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil, and set aside.
- In a mixing bowl, combine all the ingredients for the meatballs. Form the mixture into small meatballs using a 1-tablespoon measure or a small ice cream scoop.1 pound lean ground beef, 1/3 cup grated Parmesan cheese, 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup fresh basil, 1 large egg, 2 garlic cloves, 1/2 cup Italian breadcrumbs, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried Italian herbs
- Arrange the meatballs on the prpaerd sheet pan, and bake for 8 minutes or until they reach an internal temperature of 160 degrees Fahrenheit. Set aside.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onion, and celery, and sauté for about 4 minutes or until the vegetables begin to soften. Stir in the garlic, and cook for an additional minute.1 Tablespoon olive oil, 3/4 cup carrots, 1 medium yellow onion, 1 cup celery, 3 garlic cloves
- Gradually pour in the salt, black pepper, Italian seasoning, and chicken broth. Bring the mixture to a boil.8 cups chicken broth, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons Italian seasoning
- Reduce the heat to a gentle simmer, and add the Ditalini pasta. Cover, and cook for 8 minutes or until the pasta is tender.1 cup uncooked Ditalini pasta
- Add the baby spinach and cook for 1 minute until it wilts. Then, introduce the meatballs, and cook for an additional 2 minutes or until the meatballs are heated through.5 ounces baby spinach
- Remove the pot from the heat, and stir in the fresh lemon juice.
- Store in an airtight container in the fridge for up to 3 days.3 Tablespoons fresh lemon juice + more for garnish
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 55g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 2834mg | Potassium: 1094mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8040IU | Vitamin C: 25mg | Calcium: 246mg | Iron: 7mg