Italian Wedding Soup
Homemade Italian Wedding Soup will make you get rid of all of your canned soup. Fresh and delicious, this meal will keep you feeling full!
Equipment
- Cast Iron Skillet
- Wooden Spoon
- Lodge Dutch Oven
- Chef's Knife
Ingredients
Meatballs
- ½ Pound Ground Beef
- ½ Pound Ground Pork
- ½ Cup Plain Breadcrumbs
- 1 Egg
- 2 Cloves Garlic Minced
- ¼ Cup Parsley Minced
- ¼ Cup Onion Grated or Minced
- Salt
- Pepper
- 2 Tbsp Olive Oil
Soup
- 2 Tbsp Olive Oil
- 12 Oz Spinach Chopped
- 1 Cup Onion Diced
- 1 Cup Celery Diced
- 1 Cup Carrot Diced
- 10 Cups Chicken Stock
- 1 Cup Dry Tiny Pasta
- Salt
- Pepper
Instructions
Meatballs
- In a large bowl, combine all meatball ingredients except oil. Stir to combine.
- Heat a large skillet on medium heat and pour oil into skillet
- Roll meatballs into small balls and place in skillet. Cook until browned on all sides, then set aside.
Soup
- Add oil and spinach to a dutch oven or large pot. On medium-high heat cook down spinach until it has wilted.
- Add in onion, celery and carrot. Cook until softened
- Add chicken stock, dry pasta and meatballs. Season generously with salt and pepper. Cook at a simmer for 10 minutes or until pasta has cooked through. Serve and enjoy!
Nutrition
Calories: 472kcalCarbohydrates: 22gProtein: 26gFat: 30gSaturated Fat: 8gCholesterol: 93mgSodium: 704mgPotassium: 1131mgFiber: 2gSugar: 9gVitamin A: 9220IUVitamin C: 24.9mgCalcium: 110mgIron: 3.9mg
Tried this recipe?Let us know how it was!