Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 cup fresh spinach or kale, chopped
- 1 cup small pasta (orzo, acini di pepe)
- 4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: fresh herbs (parsley, basil)
Instructions
- In a mixing bowl, combine ground beef or Italian sausage, grated Parmesan, minced garlic, a pinch of salt and pepper, and the beaten egg. Form into small, bite-sized meatballs. Set aside.
- In a large pot, heat a little olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.
- Using the same pot, add chopped onion and cook until translucent. Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer. Add the cooked meatballs back to the pot.
- Stir in the pasta and cook until al dente, as per package instructions. Add chopped spinach or kale and cook until wilted.
- Taste and adjust seasoning with salt and pepper. Garnish with freshly grated Parmesan and chopped herbs if desired.
Notes
- Leftover Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Reheat gently on the stovetop or in the microwave for a quick, comforting meal.
- For a vegetarian version, substitute meatballs with plant-based options and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg