Quick Italian Wedding Soup
A comforting and quick Italian wedding soup with tender meatballs, vegetables, and pasta, perfect for a weeknight dinner.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup small pasta (like orzo or ditalini)
- 1 cup chopped spinach
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken broth to the pot and bring to a boil.
- Carefully add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, or until meatballs are cooked through.
- Add pasta and cook according to package directions, usually about 8-10 minutes.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a make-ahead option, you can freeze the cooked meatballs separately and add them to the soup when reheating.
- This soup is a great base for meal planning, easily adaptable with different vegetables.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg