Name: Easy Italian Wedding Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 8 oz. ground beef; 2 slices fresh white bread, crust trimmed and torn into pieces; 2 cloves garlic, minced; 1/2 medium white onion, grated or finely chopped; 1/3 cup fresh parsley, minced; 1/2 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese; 1/2 tsp. salt; 1 large egg; 2 Tbsp. Worcestershire sauce or sub milk; 2 Tbsp. olive oil; 1/2 medium white onion, chopped; 3 large carrots, peeled and finely chopped; 4 stalks celery, diced; Salt and pepper to taste; 2 cloves garlic, minced; 2 Tbsp. fresh sage, chopped; 10-12 cups chicken broth (homemade preferred but store bought is OK too); 2 cups cooked small pasta, such as acini di pepe or ditalini; 8 cups greens (baby spinach, endive, kale, or escarole)

Easy Italian Wedding Soup

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Warm up with our Easy Italian Wedding Soup Recipe, a comforting blend of savory beef meatballs, fresh greens, and tender pasta simmered in rich chicken broth. This hearty dish is perfect for chilly evenings or family dinners, bringing warmth and flavor to your table. With straightforward preparation and customizable ingredients, this soup can easily become a favorite in your household. Enjoy the delightful combination of flavors as you gather around with loved ones for a nourishing meal.

Author: Julia
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 6
Category: Main
Method: Soup
Cuisine: Italian

Ingredients

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8 oz. ground beef
2 slices fresh white bread, crust trimmed and torn into pieces
2 cloves garlic, minced
1/2 medium white onion, grated or finely chopped
1/3 cup fresh parsley, minced
1/2 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese
1/2 tsp. salt
1 large egg
2 Tbsp. Worcestershire sauce or sub milk
2 Tbsp. olive oil
1/2 medium white onion, chopped
3 large carrots, peeled and finely chopped
4 stalks celery, diced
Salt and pepper to taste
2 cloves garlic, minced
2 Tbsp. fresh sage, chopped
10–12 cups chicken broth (homemade preferred but store bought is OK too)
2 cups cooked small pasta, such as acini di pepe or ditalini
8 cups greens (baby spinach, endive, kale, or escarole)

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Instructions

In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, cheese, salt, egg, and Worcestershire sauce. Add ground beef and mix until well combined.
Roll the meat mixture into 3/4-inch meatballs and place them on a baking sheet.
In a large soup pot, heat olive oil over medium heat. Sauté onions, carrots, celery, salt, and pepper for about 15 minutes. Add garlic and sage; cook for 1 more minute.
Pour in chicken broth and bring to a boil. Optionally add Parmigiano Reggiano rind for extra flavor.
Gently add meatballs to boiling broth; cook until they float and reach an internal temperature of 145°F.
Stir in fresh greens just before serving. Serve soup over cooked small pasta in bowls.

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 400
Sugar: 4g
Sodium: 900mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg

Find it online: https://juliaflavors.com/easy-italian-wedding-soup-recipe/