Soups & Stewsnatashaskitchen5.0
Italian Wedding Soup Recipe
A simple recipe for classic Italian Wedding Soup that comes together so quickly. Meatballs, pasta with spinach in a rich broth.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Valentina Ablaev📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
large egg1salt (or to taste)1 tspunsalted butter1 Tbsp½ tsp salt (or to taste)1
2
In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
3
Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (⏱️ 6-7 minutes), then add the minced garlic and saute another minute.
medium onion (finely chopped)1carrot (peeled and thinly sliced)1
4
Pour in the broth and add the pasta, bring to a boil and cook for ⏱️ 5 minutes.
5
Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional ⏱️ 7-9 minutes, or until pasta is cooked to your desired doneness.
salt (or to taste)1 tspunsalted butter1 Tbsp½ tsp salt (or to taste)1
6
Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.
fresh spinach (coarsley chopped)5 ozFreshly grated Parmesan cheese (for serving)
Nutrition Facts
calories
341 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
1272 mg
protein Content
27 g
cholesterol Content
88 mg
carbohydrate Content
18 g
saturated Fat Content
7 g
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