Quick Italian Wedding Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine meat, almond flour, egg, garlic, Parmesan, salt, pepper, and herbs.

Step 2

Form into very small meatballs (~3/4 inch) so they cook quickly.

Step 3

Start the soup in one pot:

Step 4

In a large pot, heat broth over medium-high heat.

Step 5

Add carrot, zucchini, and diced butternut squash.

Step 6

Cook meatballs directly in soup:

Step 7

Gently drop meatballs into simmering broth.

Step 8

Simmer 8–10 minutes until meatballs are cooked and vegetables start to soften.

Step 9

Add pasta:

Step 10

Stir in pasta and cook another 6–8 minutes until tender.

Step 11

Optional creamy finish:

Step 12

Stir in puree for a smooth, creamy texture. Heat gently.

Step 13

Season & serve:

Step 14

Taste and adjust salt/pepper.

Step 15

Garnish with chopped parsley if desired.

Step 16

✅ Tips for Quick Cooking:

Step 17

Use very small meatballs and dice vegetables finely to cut cooking time.

Step 18

No pre-browning needed—saves time and keeps it one-pot.

Step 19

The butternut squash softens enough in 10–12 minutes, giving a creamy texture naturally.