Italian Wedding Soup
The Italian Wedding soup is loaded with small Italian pasta, vegetables, and homemade Italian meatballs. You can serve it with a side of bread and add parmesan cheese as a topping.
Ingredients
Meatballs:
- 8 oz ground beef
- 8 oz Italian pork sausage, (casings removed)
- 1 large egg
- 2 teaspoon minced garlic
- ⅓ cup freshly shredded parmesan cheese
- ½ cup panko breadcrumbs, (finely crushed)
- ¼ cup freshly chopped parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup:
- 1½ cups diced yellow onion
- 1¼ cups diced carrots
- ¾ cup diced celery
- 1 tablespoon minced garlic
- ½ cup dry white wine
- 8 cups chicken broth
- ¾ cup Acini de pepper pasta
- 12 oz fresh spinach, (roughly chopped)
Extra:
- 4 tablespoon oil, (divided)
Instructions
- Meatballs. In a large bowl, combine all of the meatballs ingredients. Gently mix with a fork or hands until combined then shape into small meatballs. Heat 2 tablespoon of oil in a large pot, working in batches, brown the meatballs for 3-4 minutes. Set aside.
- In a large dutch oven, heat the 2 tablespoon of oil over medium-low heat. Cook the onion, carrots, celery for 6 minutes or until tender, stirring frequently. Add garlic, cook just until fragrant about 30 seconds to 1 minute.
- Add white wine and broth. Bring to a boil over high heat. Add pasta then lower the heat to medium. Cook the pasta, uncovered, for 5 minutes then add meatballs. Continue cooking for about 5 minutes or until the pasta is al-dente and the meatballs are cooked through. Taste the soup and adjust the seasoning with salt and black pepper.
- Add chopped spinach and continue simmering until the spinach is wilted, about 1 minute.
Notes
Acini di pepe This small pasta expands as it cooks and will continue to soak up liquid as it sits. Therefore, serve the soup as soon as the pasta is cooked.
The best substitutes for Acini di pepper are orzo or Israeli couscous.
Ground meat. You can use any type of ground meat or sausage, such as beef, chicken, turkey, and/or pork.
Storing. First, let the soup cool down at room temperature, but do not leave it out for more than 2 hours. Then, store it in an airtight container. Properly stored, the leftover soup will last 3-4 days in the fridge or up to 6 months in the freezer.
Reheating. Transfer the refrigerated or thawed soup to a pot and cook on the stove over medium heat, stirring occasionally until hot. Alternatively, you can reheat the soup in a microwave. Do not reheat the soup more than once. With that in mind only take out a portion that you'll eat.
Nutrition
Calories: 355kcalCarbohydrates: 19gProtein: 16gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 64mgSodium: 1366mgPotassium: 775mgFiber: 3gSugar: 3gVitamin A: 7619IUVitamin C: 35mgCalcium: 150mgIron: 3mg
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