Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American, Italian
Ingredients: 1/4 lb Ground Hot Italian Pork Sausage (Can also use regular ground pork or mild Italian pork sausage); 1/4 lb Ground Beef (I used 90% lean); 3 tbsp Italian Breadcrumbs; 1/2 Egg (beaten); 2 tbsp Parmesan Cheese (freshly grated; additional to serve ); 2 cloves Garlic (minced); 2 tbsp Fresh Parsley (chopped); 2 tsp Chives (chopped); 1/8 tsp Dried Sage; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1 tbsp Olive Oil; 1 medium Yellow Onion (diced); 3/4 cup Carrots (diced); 1/2 cup Celery (diced); 1/4 cup White Wine (optional ); 2 cups Beef Bone Broth (or beef stock); 4 cups Chicken Broth (I used a low-sodium broth ); 1 Bay Leaf; 1/4 tsp White Pepper (can use all black pepper); 1/4 tsp Black Pepper (additional to serve); 1/4 tsp Dry Mustard; 1/2 cup Acini de Pepe Pasta (or another small shape like orzo); 2 oz Arugula (can also use spinach )

7 steps

Prep:30minCook:40min

This Italian Wedding soup is warm and cozy and includes tender meatballs, perfectly chewy pasta, and a flavorful broth.

Updated at: Fri, 22 Nov 2024 08:27:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories334.3 kcal (17%)

Total Fat14.2 g (20%)

Carbs29.2 g (11%)

Sugars4.3 g (5%)

Protein24.7 g (49%)

Sodium773 mg (39%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Meatballs

Step 1

Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note

Step 3

Bake for about 15 minutes until lightly browned and cooked through. Set aside for later.

Soup

Step 4

Meanwhile, start the soup. Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the diced onions, carrots, and celery. Cook for about 7 minutes, stirring occasionally until the vegetables have softened. Add the garlic, stir, and cook for another minute.

Step 5

Pour in the white wine, beef bone broth, chicken broth, bay leaf, white pepper, black pepper, and dry mustard. Bring to a boil.

Step 6

Once boiling, add the ancini de pepe pasta. Cook for about 10 minutes until the pasta is almost cooked through, stirring occasionally. Lower the heat to a simmer and add the meatballs and arugula. Cook for another 3 minutes. Taste the soup and add salt and pepper as needed.

Step 7

Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.

View on Carol Bee Cooks

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