Description
A delightful Italian Wedding Soup featuring Parmesan meatballs in a flavorful broth with vegetables and pasta.
Ingredients
Scale
- ½ pound ground beef
- ½ pound ground pork
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- ⅓ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- ¾ cup acini di pepe pasta
- 3 cups chopped kale (or spinach)
- Extra Parmesan cheese for garnish (optional)
Instructions
- In a bowl, combine ground beef, ground pork, Parmesan, parsley, garlic, breadcrumbs, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Set aside.
- In a large soup pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add chicken broth and bring to a boil.
- Add browned meatballs to the broth. Reduce heat and simmer for 15–20 minutes.
- Stir in the acini di pepe pasta and cook for 8–10 minutes until al dente.
- Add chopped kale and simmer for another 2–3 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- For a lighter version, use ground turkey instead of beef and pork.
- Feel free to substitute kale with spinach or another leafy green.
- Add more vegetables like peas or zucchini for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg