Italian Wedding Soup
Italian Wedding Soup is a flavorful one-pot meal that features a combination of meatballs, vegetables, pasta, and a savory broth. It's a 'marriage' of various tasty ingredients that make the soup hearty enough to be the main course! Top a bowl of the soup with some parmesan cheese to add a final layer to this delicious and satisfying dish.
Servings: 6 people
Calories: 490kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 package (22 ounces) frozen Italian meatballs
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 ribs celery, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 4 cups (32 ounces) chicken broth
- 2 cups (16 ounces) beef broth
- ½ cup (85 g) acini de pepe pasta, uncooked
- 1 package (5 ounces) fresh baby spinach
- parmesan cheese, finely shredded, for serving
Instructions
- To a large pot or Dutch oven over medium heat, add oil and butter. Once the oil is hot and the butter has melted, add meatballs. Heat for 5-7 minutes, stirring occasionally until meatballs are browned on all sides. Transfer to a plate and tent to keep warm.
- To the same pot, add onions, carrots, and celery. Cook for 3-5 minutes, or until onions have softened. Add garlic and cook for one more minute.
- Add chicken broth and beef broth. Bring to a simmer. Add pasta and cook for 6-8 minutes, or until the pasta is tender.
- Add spinach and meatballs. Continue cooking until the spinach has wilted.
- Garnish with parmesan cheese.
Video
Nutrition
Serving: 1portion | Calories: 490kcal