Main
Italian Wedding Soup
55 minServes 6Nutri-Score B€€
B
55 min
55 minItalian Wedding Soup
what you need
Ingredients
ground beefMeat450 g- Italian sausage (casings removed)Meat225 g
breadcrumbsBakery50 g
Parmesan cheese (grated)Dairy25 g
eggDairy1 piece
parsley (chopped)Produce15 g
garlic powderSpices3 g
saltSpices6 g
olive oil (divided)Pantry45 ml
white onion (half a large onion, chopped)Produce1 piece
carrots (chopped)Produce3 pieces
celery (ribs, chopped)Produce3 pieces
garlic (cloves, minced)Produce3 pieces
dried oreganoSpices1 g- dried basilSpices1 g
- dried parsleySpices1 g
black pepperSpices2 g- chicken brothPantry1.9 litres
waterOther240 ml
acini de pepe pastaGrains140 g- baby spinachProduce115 g
per serving
Nutrition
331kcal
- Carbs
- 22 g
- Proteins
- 22 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl
Saucepan
Dutch oven
Slotted spoon
step by step
Method
- Step 1
Make the mini meatballs
- In a large bowl, mix the ground beef, Italian sausage, breadcrumbs, Parmesan, egg, parsley, garlic powder and salt.
- Using about 2 tsp of meat per ball, roll into mini meatballs and set aside.
- Step 2
Brown the meatballs
- Heat a saucepan over medium-high heat and add part of the olive oil.
- Once hot, add the meatballs and cook, turning frequently so all sides are cooked.
- Transfer to a plate with a slotted spoon.
- Step 3
Prepare the vegetables
- Chop the onion, carrots and celery and mince the garlic.
- Step 4
Sauté the vegetables
- Heat a large Dutch oven over medium-high heat and add the remaining olive oil.
- Add the onion, carrots and celery and cook until they begin to soften.
- Add the garlic, oregano, basil, dried parsley, salt and pepper and cook, stirring.
- Step 5
Simmer the soup
- Pour in the chicken broth and water and stir until combined.
- Add the meatballs and pasta and bring to a boil.
- Reduce the heat to medium and simmer until the pasta is fully cooked.
- Step 6
Wilt the spinach and serve
- Turn off the heat and add the baby spinach.
- Stir until all the spinach is wilted.