Description
Indulge in a warm bowl of Italian Wedding Soup, featuring savory meatballs, vibrant greens, and a rich, aromatic broth. This heartwarming dish is perfect for chilly nights or family gatherings, delivering a delightful flavor that feels like a hug in a bowl. Easy to prepare and visually appealing, it’s sure to impress your loved ones and leave them asking for more.
Ingredients
Scale
- 1 lb ground beef (lean)
- 1 lb pork sausage (sweet Italian)
- 2 cups fresh spinach (chopped)
- 1 cup grated Parmesan cheese
- 1 cup carrots (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth (low-sodium)
- 1 cup ditalini pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a bowl, mix ground beef, pork sausage, breadcrumbs, Parmesan cheese, egg, garlic, and herbs until combined. Form into meatballs.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent (3-4 minutes).
- Add Broth and Veggies: Pour chicken broth into the pot; bring to a simmer. Add diced carrots and cook until softened (5-7 minutes).
- Cook Meatballs and Pasta: Gently add meatballs to the broth along with ditalini pasta. Cook according to pasta package instructions (8-10 minutes) until al dente.
- Toss in Greens: Stir in fresh spinach during the last minute of cooking until wilted.
- Season and Serve: Taste for seasoning; adjust with salt and pepper as needed. Ladle into bowls and top with extra Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added nutrition, swap spinach for kale or incorporate diced zucchini. Store leftovers in an airtight container for up to three days; reheat gently on the stove.