Italian Wedding Soup

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The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Ingredients

Meatballs

  • 8 oz lean ground beef
  • 8 oz ground pork
  • 1/2 cup fresh hearty white bread crumbs*
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tsp minced fresh oregano
  • 1/2 cup finely shredded parmesan
  • 1 large egg
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil

Soup

  • 1 Tbsp olive oil
  • 1 1/4 cups 1/4-inch diced carrots
  • 1 1/4 cups diced yellow onion
  • 3/4 cup 1/4-inch diced celery
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 5 (14.5 oz) cans low-sodium chicken broth
  • 1 cup dry acini de pepe or orzo pasta**
  • 6 oz fresh spinach , chopped
  • Finely shredded parmesan , for serving

Instructions

  1. For the meatballs:
  2. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
  4. For the soup:
  5. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
  6. *I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to find crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.
  7. **If you like a more brothier soup you can reduce pasta to 3/4 cup. Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.
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  1. REDUCED SODIUM: Favorite flavors that contain 30% less sodium*
  2. WHOLESOME FOOD: Made with meatballs, pasta and vegetables in chicken broth
  3. REAL INGREDIENTS: Our recipe includes no artificial flavors and no colors from artificial sources
  4. INSTANT SOUP: Ready-To-Serve in under 5 minutes; About 2 servings per container
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  1. READY TO EAT SOUP: This heart healthy soup is loaded with meatballs, carrots, spinach, and pasta
  2. 15 GRAMS OF PROTEIN: Each can contains 15 grams of protein-Fill Up Right
  3. GREAT FOR ACTIVE LIFESTYLES: Each bowl is an easy and delicious way to satisfy your hunger after the big game or after a workout
  4. HEAT & SERVE CANNED SOUP: Just open, add it to a pot or microwave-safe bowl, and heat on stove or in the microwave when you're hungry and crunched for time
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  1. Ready to eat soup
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  1. This hearty old world dish is Italian, but at least historically, it has nothing to do with weddings. This dish earned the name "Minestra Maritata" or "married soup", not because of any connection with weddings, but simply because it brings together meat and greens in a happy marriage.
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  3. Tempting flavors await you in this hearty soup, chock full of wholesome ingredients. Enjoy our soup for lunch or dinner - and savor the delightful flavors of our all-natural (Minimally processed. No artificial ingredients) soups.
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  2. Savor a nutritious Mediterranean spin on an Italian classic
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