Description
A comforting and classic Italian Wedding Soup with delicious tiny meatballs.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup small pasta (like ditalini or acini di pepe)
- 1 cup escarole or spinach, chopped
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
- Roll the mixture into small meatballs, about 1/2 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and brown them on all sides. Remove meatballs and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the small pasta and cook according to package directions.
- Return the meatballs to the pot.
- Stir in the escarole or spinach and cook until wilted, about 2-3 minutes.
- Serve hot.
Notes
- For extra flavor, you can add a bay leaf to the broth while it simmers.
- If you don’t have escarole, spinach is a good substitute.
- Make sure not to overcook the pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg