Description
This comforting Italian Wedding Soup with Meatballs features tender meatballs, fresh spinach, and vibrant vegetables all simmered in a savory chicken broth. It’s a nourishing and flavorful dish perfect for any occasion.
Ingredients
Scale
- 1 lb lean ground beef (or beef-pork mix)
- 2 cups fresh spinach, chopped
- 2 medium carrots, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- ½ cup grated parmesan cheese (for meatballs)
- 1 beaten egg
- ½ cup breadcrumbs (preferably Italian seasoned)
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Make the Meatball Mixture
- Combine ground beef, parmesan, egg, parsley, garlic, salt, pepper, and breadcrumbs. Mix gently and form into 1-inch meatballs.
Step 2: Brown the Meatballs
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides for about 3 minutes per side. Set aside.
Step 3: Sauté Vegetables
- In the same skillet, add oil and sauté onions, carrots, spinach, and garlic until softened. Deglaze with white wine, scraping up browned bits.
Step 4: Combine Broth and Simmer
- Add chicken broth to the vegetables and bring to a boil. Reduce to a simmer and add meatballs back into the pot. Simmer for 15 minutes until meatballs are cooked through (internal temp 165°F).
Notes
- For extra richness, you can add more parmesan when serving.
- To make this recipe gluten-free, use gluten-free breadcrumbs or omit them altogether.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g