Italian Wedding Soup
Tiny Parmesan meatballs simmered in chicken broth with small pasta, carrots and spinach. A cozy, complete meal in a bowl.
- Servings
- 6
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
Ingredients
For the meatballs
For the soup
Equipment
- Large pot
Instructions
Mix the beef, breadcrumbs, Parmesan, egg, garlic and salt with your hands until just combined. Roll into small meatballs about ¾-inch across; you’ll get about 40.Mix the beef, breadcrumbs, Parmesan, egg, garlic and salt with your hands until just combined. Roll into small meatballs about 1.9 cm across; you’ll get about 40.
Heat the oil in the pot over medium heat. Cook the onion, carrots and celery until soft, 8 minutes.
Add the broth and bring to a boil. Drop in the meatballs one at a time, lower the heat and simmer gently until they float and are cooked through, 10 minutes.
Stir in the pasta and simmer until tender, 8–10 minutes. Add the spinach and stir until wilted, 1 minute. Taste for salt and serve with extra Parmesan.
Notes
- Roll the meatballs with damp hands so the mixture doesn’t stick.
- Freeze the soup without the pasta; add freshly cooked pasta when reheating.
My notes
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Nutrition estimate
- Calories
- 355
- Protein
- 23 g
- Carbs
- 21 g
- Fat
- 20 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
