Italian Wedding Soup
Calories:
Ingredients
For the meatballs (yields ~36 1-inch meatballs)
- 1 lb lean ground beef
- 1 small onion, grated
- 4 tbs Parmesan cheese, grated
- 2-3 tbs Italian bread crumbs
- 2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 egg
For the soup
- 2 tbs olive oil
- 1 medium onion, diced
- 4 carrots, peeled and thinly sliced into rounds
- 4 ribs celery, thinly sliced
- 2 cloves garlic, minced
- 12 cups chicken broth
- 1 cup acini di pepe pasta
- 8 oz baby spinach roughly chopped
- 1 lb chicken breasts, cooked and shredded
- salt and pepper to taste
- Parmesan cheese, shredded (optional)
Instructions
To make the meatballs
- Line a baking sheet with parchment paper and set aside.
- Place all meatball ingredients in a medium to large bowl. Mix everything together with your hands until just combined.
- Shape the meat mixture into ½- to 1-inch balls and place on the prepared baking sheet.
- Cover with plastic wrap and refrigerate for at least 1 hour.
To make the soup
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the onions are translucent.
- Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes.
- Add the meatballs and simmer for 7 minutes.
- Add the pasta and simmer for 6 more minutes.
- Add the spinach and simmer for an additional 3 minutes.
- Next, add the shredded chicken and simmer for approximately 30 minutes more. Add salt and pepper to taste.
- Ladle into bowls and top with a bit of Parmesan cheese, if desired.
Notes
Note: Rotisserie chicken can be used in lieu of cooking your own chicken breasts.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg