Italian Wedding Soup

Cozy up with a bowl of hearty and flavorful Italian Wedding Soup, a comforting classic that combines tender homemade meatballs, vibrant vegetables, and rich chicken stock in perfect harmony. This soul-warming soup features a blend of ground pork and beef, elevated with Parmesan cheese, fresh parsley, and a hint of garlic, forming beautifully browned meatballs that soak up the savory broth. Ditalini pasta and leafy greens like spinach or kale add satisfying texture and a pop of color, making this a balanced one-pot meal. Ready in just an hour, this easy-to-make recipe is ideal for weeknight dinners or as an impressive starter for guests. Garnish with extra Parmesan cheese for a delightful finishing touch, and savor the authentic taste of Italian comfort food! Keywords: Italian wedding soup, homemade meatballs, comforting soup recipe, easy Italian recipes, hearty soup.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 0.5 pound Ground pork
• 0.5 pound Ground beef
• 1 large Egg
• 0.5 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 2 cloves Garlic cloves, minced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 8 cups Chicken stock
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 medium Yellow onion, diced
• 0.75 cup Ditalini pasta or another small pasta
• 4 cups Fresh spinach or kale, chopped
• 0 optional Extra Parmesan cheese, grated (for garnish)

Directions

Step 1

In a large bowl, combine the ground pork, ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and black pepper. Mix until just combined and form the mixture into small, 1-inch meatballs.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove cooked meatballs and set aside on a plate.

Step 3

In the same pot, add the diced carrots, celery, and onion. Cook for 5-6 minutes until fragrant and softened, scraping up any browned bits from the bottom of the pot.

Step 4

Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer and gently return the meatballs to the pot. Cook for 10-15 minutes to allow the flavors to meld and the meatballs to cook through.

Step 5

Add the ditalini pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until tender.

Step 6

Stir in the chopped spinach or kale and simmer for 2-3 minutes until wilted.

Step 7

Taste and adjust seasoning with additional salt and black pepper if needed.

Step 8

Serve hot, garnished with extra grated Parmesan cheese if desired.

Nutrition Facts

Serving size	4220.4 grams (4220.4g)

Amount per serving	% Daily Value*
Calories	2997

Total Fat 164.40g	211%
Saturated Fat 45.90g	230%
Polyunsaturated Fat 4.60g
Cholesterol 769mg	256%
Sodium 4206mg	183%
Total Carbohydrate 141.70g	52%
Dietary Fiber 18.50g	66%
Total Sugars 27.50g
Protein 245.20g	490%

Vitamin D 54IU	269%
Calcium 967mg	74%
Iron 29mg	163%
Potassium 2976mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 32.4%

Carbs: 18.7%