Description
Indulge in a warm bowl of Italian Wedding Soup, a comforting dish that combines tender beef meatballs, fresh spinach, and delicate acini di pepe pasta in a savory chicken broth.
Ingredients
Scale
- 1/2 lb ground beef
- 2 tablespoons bread crumbs
- 1 tablespoon olive oil (plus more for cooking)
- 2 tablespoons Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 egg
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 3 cups chopped spinach
- Diced carrot
- Diced onion
- Diced celery
Instructions
- In a mixing bowl, combine ground beef, bread crumbs, olive oil, Parmesan cheese, Italian seasoning, egg, salt, and pepper. Form small meatballs (about 1 inch in diameter) and place on a baking sheet.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides (5-7 minutes) before setting them aside.
- In the same pot, sauté diced carrot, onion, and celery until tender (about 5 minutes). Stir in Italian seasoning.
- Pour in chicken broth and bring to a boil. Add acini di pepe pasta; cook according to package instructions.
- Once pasta is al dente, return meatballs to the pot along with chopped spinach. Simmer for an additional 5 minutes until spinach wilts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg