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Italian Wedding Soup
This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●skillet
📝 Preparation Steps
1
Begin by making the meatballs. Combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
tsp Italian seasoning ($0.05)1/2Italian seasoning ($0.10)1 tsp
2
Add the Italian sausage, breadcrumb mixture, and egg to a large bowl and use your hands to mix them together until evenly combined. Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
large egg ($0.83)1
3
Finely dice the onion, carrots, and celery, and mince the garlic. Add the olive oil to a large soup pot and heat over medium. Add the onion and garlic and sauté until the onion is soft. Add the carrot and celery and continue to sauté for a few minutes more, or until the celery begins to soften.
carrots ($0.24)3garlic ($0.08)2 clovesolive oil ($0.44)2 Tbsp
4
Add the Italian seasoning and chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
tsp Italian seasoning ($0.05)1/2Italian seasoning ($0.10)1 tsp
5
Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about ⏱️ 10 minutes). Or, if you prefer browned meatballs, you can cook them in a skillet with butter first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking.
6
Add the pasta to the soup and continue to boil until the pasta is tender (about ⏱️ 7 minutes).
7
Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Serve hot and enjoy!
Nutrition Facts
calories
448 kcal
fat Content
31 g
serving Size
1.5 cups
fiber Content
3 g
sodium Content
1646 mg
protein Content
18 g
carbohydrate Content
23 g
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