Ingredients
For the Meatballs
- 1 lb ground meat (beef, pork, or turkey)
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 piece egg
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
For the Soup
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups baby spinach
- 1/2 cup acini di pepe or orzo pasta
Method
Preparation
- In a bowl, mix the ground meat, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Form this mixture into small meatballs.
Cooking
- In your Crock Pot, Instant Pot, or on the stovetop, add the chicken broth, diced carrots, celery, and chopped onion.
- Stir in the meatballs. If using a Crock Pot, cook on low for 6-8 hours or high for 3-4 hours. In the Instant Pot, cook on high pressure for 10 minutes and let it release naturally. On the stove, simmer for about 30 minutes.
- During the last 10 minutes of cooking, add the baby spinach and pasta. Ensure the pasta is cooked through.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 2g
Notes
Serve Italian Wedding Soup in bowls, garnishing with a sprinkle of grated Parmesan cheese if desired. It pairs well with crusty bread or a fresh salad for a complete meal. To store leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. You can also freeze the soup for up to three months. Just make sure to separate the pasta, as it can get soft when thawed. For extra flavor, sauté the vegetables before adding them to the soup.
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