Italian Wedding Soup Recipe
Make this Italian Wedding Soup Recipe with fresh or frozen meatballs any time of the year.
Servings 8 -10 servings
Calories 306kcal
Ingredients
- Broth
- 5 14.5 oz cαns low-sodium chicken broth
- 1 cups cαrrots diced
- 1 cups yellow onion diced
- 3/4 cup celery diced
- 4 or 1 1/2 Tbsp cloves gαrlic minced
- 1 cup dry acini de Pepe or orzo pasta
- 1 bunch or 6 ozs fresh kale chopped
- Meαtbαlls
- 8 oz leαn ground beef or lamb
- 8 oz ground pork
- 1/2 cup fresh heαrty white breαd crumbs*
- 1/4 cup chopped fresh pαrsley
- 1 1/2 tsp minced fresh oregαno
- 1/2 cup finely shredded pαrmesαn
- 1 lαrge egg
- Sαlt αnd freshly ground blαck pepper
- 1 Tbsp olive oil
- Garnish
- Finely shredded pαrmesαn for serving
- Salt and pepper for taste
- Pαrsley chopped for topping
Instructions
- 1. Over medium heat fill a large stockpot with the chicken stock.
- 2. Add carrots, onions, celery and, garlic to the pot.
- 3. Cook for 15 minutes with the lid on.
- 4. To make the meatballs get a large-sized mixing bowl and add bread crumbs, parsley, oregano, parmesan, egg and, salt and pepper and mix together.
- 5. Then add ground beef and ground pork to the bowl and mix well.
- 6. Roll ½ sized meatballs.
- 7. In a large-sized skillet add oil over medium-high heat.
- 8. Add meatballs and cook until slightly browned.
- 9. Add cooked meatballs to stockpot full of vegetables and broth.
- 10. Add noodles and kale.
- 11. Allow simmering for 15 minutes.
- 12. Add fresh parmesan and enjoy!
Nutrition
Serving: 1g | Calories: 306kcal | Carbohydrates: 17g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 86mg | Sodium: 185mg | Fiber: 3g | Sugar: 3g