Description
This comforting Italian Wedding Soup has small delicious meatballs, tiny pasta, and fresh spinach in a rich broth. Perfect for family dinners or meal prep!
Ingredients
Units
Scale
For the Meatballs:
- 1/2 lb (225g) ground beef
- 1/2 lb (225g) Italian sausage
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (25g) grated Parmigiano Reggiano
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup (120ml) white wine
- 6 cups (1.5L) chicken broth
- 4 cups (1L) beef broth
- 3/4 cup (100g) ditalini pasta
- 3 cups (90g) fresh spinach
Instructions
- Prepare Meatballs: Mix all ingredients, roll into balls, and bake at 400°F (200°C) for 12–15 minutes.
- Sauté Vegetables: Heat olive oil, then sauté onion, carrots, and celery for 5–7 minutes.
- Deglaze: Add white wine and simmer for 2 minutes.
- Add Broth: Pour in chicken and beef broth. Bring to a boil.
- Combine Soup: Add pasta and cooked meatballs, simmer for 10–12 minutes.
- Finish: Stir in spinach and cook for 2–3 minutes.
Notes
Use escarole or kale instead of spinach for variety.
Add red pepper flakes for a spicy twist.
Gluten-free pasta works well for a Gluten Free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 280 kcal
- Fat: 15g
- Carbohydrates: 15g
- Protein: 20g