Italian Wedding Soup

A famous Italian one-pot dish, renowned as one of the best comfort foods. It is made from a vegetable or meat base and enriched with vegetables, pasta, and meatballs, making it very tasty and nutritious. It is perfect for a cold autumn or winter day. You can also prepare the soup in larger quantities and freeze it, so you always have it on hand when you need a quick and hearty meal.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Meatballs

  • 225 g Meat, beef, ground

  • 225 g Meat, pork, ground

  • 1 piece Egg, fresh

  • 60 g Breadcrumbs, dried

  • 30 g Cheese, Parmesan, grated

  • 2 pod Garlic, fresh

  • 2 spoons Parsley, fresh

  • 0.75 teaspoons Salt, table

  • pieces Spices, pepper, black

  • pieces Oil, olive

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 2 piece Green, raw

  • 3 pods Garlic, fresh

  • 2 teaspoons Spices, basil, dried

  • 2 l Soup base, beef, cube

  • 0.75 cups Pasta, Macaroni

  • 150 g Spinach, raw

  • pieces Salt, table

  • pieces Cheese, Parmesan, grated

Steps

  1. In a large bowl, first mix the ingredients for the meatballs: ground meat, breadcrumbs, grated Parmesan, a beaten egg, minced garlic, chopped parsley, and spices. Mix everything with a spoon or quickly knead with clean hands to form a uniform mixture. With wet hands, shape small meatballs, about one centimeter in diameter.

  2. Clean, wash, and chop the vegetables into smaller pieces. Peel the garlic and onion and chop them finely.

  3. In a large pot, heat a tablespoon of oil and cook the meatballs in two batches. Turn them while cooking so they gently brown on all sides. Once the meatballs are cooked, remove them from the pot and set aside on a plate.

  4. After cooking all the meatballs, add a bit more oil to the pot if needed. Add the onion, carrots, and celery, and sauté the vegetables over medium heat for about 6 minutes, stirring occasionally, until they soften. Add the garlic and sauté for another minute.

  5. Pour in the broth, add Italian herbs, and season with salt and pepper to taste. Wait for the soup to come to a boil, then reduce the heat to let it simmer gently.

  6. Return the cooked meatballs to the pot along with any juices that have collected on the plate. Let the meatballs cook in the simmering soup.

  7. In another pot, bring salted water to a boil and cook the chosen soup pasta. Follow the manufacturer's instructions and be careful not to overcook the pasta. Drain the cooked pasta and either add it to the soup or serve it directly in soup bowls or deep plates. Note: The soup pasta can also be cooked directly in the soup, but the soup will be thicker as the starch released from the pasta will slightly thicken it.

  8. Just before serving, add spinach to the soup and cook it just until it wilts and softens (about 2 minutes). Adjust the seasoning with salt and/or ground pepper if needed.

  9. Once the soup is ready, ladle it into soup bowls or plates. Garnish with freshly grated Parmesan and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 191.94 kcal
  • Fat: 10.99 g
    • Saturated Fat: 3.16 g
  • Carbohydrates: 11.07 g
    • Sugars: 1.11 g
  • Protein: 9.41 g
  • Fiber: 0.95 g