Wedding Soup Casserole

Name: Wedding Soup Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, American, Mediterranean
Ingredients: 1 pound your favorite pasta; 2 tbsp butter; 2 tbsp olive oil; 3 stalks celery, diced; 3 cloves garlic, minced; 2 carrots, diced; 1 onion, diced; 3 tablespoons all-purpose flour; 4 cups chicken stock; Salt and pepper to taste; 1 tbsp Italian seasoning; 26-ounce bag frozen Italian meatballs; 4 cups chopped spinach, escarole or kale; 1/2 cup grated Parmesan cheese; 1 1/2 cups Italian seasoned breadcrumbs; 1/4 cup grated Parmesan; 3 tablespoons salted butter, melted; 2 tablespoons chopped fresh parsley (optional)

5 steps

Prep:15minCook:20min

The most comforting and delicious family friendly casserole! Perfect for a busy weeknight. It’s like Italian wedding soup, but in a casserole 😋

Updated at: Fri, 12 Jan 2024 20:23:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1012.2 kcal (51%)

Total Fat49.4 g (71%)

Carbs101.6 g (39%)

Sugars13.8 g (15%)

Protein41.7 g (83%)

Sodium1909 mg (95%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 poundpasta

2 Tbspbutter

2 Tbspolive oil

3 tablespoonsall-purpose flour

4 cupschicken stock

1 Tbspitalian seasoning

26 ouncefrozen Italian meatballs

4 cupsspinach

chopped, escarole or kale

½ cupgrated parmesan cheese

1 ½ cupsitalian seasoned breadcrumbs

¼ cupgrated parmesan

3 tablespoonssalted butter

melted

2 tablespoonsfresh parsley

chopped, optional

Instructions

Step 1

Preheat the oven to 375 degrees F.

Step 2

Cook the pasta until 1-2 minutes shy of al dente; set aside.

Step 3

Add the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, spinach, Parmesan and cooked pasta, then stir to combine. Pour in to 9-by-13-inch casserole dish.

Step 4

For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.

Step 5

Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.

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