Italian Wedding Soup
Super simple soup recipe made with chicken broth and loaded with mini meatballs, pasta, and spinach.
Servings: 18 Servings
Calories: 181kcal
Equipment
Ingredients
- 10 cups chicken broth
- 2 cans condensed chicken broth undiluted
- 4 cups water
- 1 1/2 pounds lean ground beef
- 3 large eggs
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
- 1/2 cup bread crumbs plain or Italian
- 1/2 cup finely diced carrot
- 1 bag baby spinach leaves 10 to 12 ounces
- 1 1/2 cups orzo pasta or pearl couscous
- Shredded Parmesan cheese for topping finished soup
Instructions
- Put all broth ingredients into a large pan and bring to a boil.
- Reduce heat to simmering and continue to simmer until vegetables are tender.
- While broth is simmering, preheat oven to 375 Degrees F.
- Prepare a baking sheet, with sides, by spraying with a non-stick spray.
- In a large bowl, add ground beef and eggs. Mix well.
- Sprinkle garlic salt and basil over meat mixture. Mix well.
- Sprinkle the Parmesan cheese evenly over the meat mixture, followed by the bread crumbs. Mix just until incorporated.
- Form into small balls using about 1 teaspoon for meat. Baking is optional. Meatballs can be cooked directly in the broth.
- Place balls onto baking sheet
- Bake for 15 to 25 minutes, or until meatballs have browned.
- Add cooked meatballs to the broth.
- Bring soup to a boil.
- Add the pasta to the broth and continue boiling until pasta is tender.
- Turn off the heat and add the spinach and stir until spinach has wilted.
- Ladle into bowls and top with shredded Parmesan cheese.
Notes
Homemade chicken broth can be substituted and will bring extra layers of flavor to this soup.
Nutrition
Serving: 1Cup | Calories: 181kcal | Carbohydrates: 11.7g | Protein: 19.9g | Fat: 5.6g | Saturated Fat: 2.1g | Cholesterol: 63mg | Sodium: 746mg | Fiber: 0.9g | Sugar: 1.6g