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Italian Wedding Soup

A warm and comforting soup featuring baked meatballs, fresh spinach, and tiny pasta in a light broth, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Use lean beef for a healthier option.
  • 1 pound ground pork Can substitute with ground turkey for a lighter version.
  • 1 cup breadcrumbs Use whole grain or gluten-free if necessary.
  • 1/2 cup grated Parmesan cheese Optional for garnish.
  • 1/4 cup chopped fresh parsley
  • 1 large egg Bind the ingredients together.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For the Soup Base
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 8 cups chicken broth Low-sodium preferred.
  • 5 cups fresh spinach Can substitute with kale for variation.
  • 2 cups small pasta (like acini di pepe or orzo) Cook based on package instructions.

Method
 

Preparation and Baking Meatballs
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and pepper. Mix well and form into small meatballs.
  3. Place meatballs on a baking sheet and bake for 20 minutes.
Cooking the Soup
  1. In a large pot, heat olive oil over medium heat. Add onion and carrots, and sauté until softened.
  2. Pour in the chicken broth and bring to a boil.
  3. Add the small pasta and cook according to package instructions.
  4. Stir in the baked meatballs and fresh spinach, cooking until the spinach wilts.
  5. Serve hot with crusty rolls.

Notes

This soup stores well in the fridge for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving room for expansion. For a heart healthy version, use extra greens and reduce pasta.