One Pot Italian Wedding Soup
One Pot Italian Wedding Soup
Italian Wedding Soup is a comforting dish combining tender meatballs, rich broth, leafy greens, and pasta. It’s perfect for a warm, hearty meal.
Nutrition
Calories: 350cal
Carbohydrate: 25g
Protein: 22g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
6 Servings
Ingredients
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta, like acini di pepe or orzo
- 4 cups spinach, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix until well combined. Roll the mixture into small, bite-sized meatballs and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
- Gently add the prepared meatballs to the pot and cook until they are browned on all sides. This should take about 6-8 minutes.
- Pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.
- Stir in the pasta and spinach. Cook for an additional 10-15 minutes, or until the pasta is tender and the spinach is wilted.
- Taste and season the soup with salt and pepper as needed. Serve the soup hot, garnished with additional Parmesan cheese if desired.