Description
Experience the comforting flavors of Italian Wedding Soup, packed with savory meatballs, fresh greens, and tender pasta in a rich broth that warms the soul.
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1 tsp garlic powder
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 8 cups chicken broth (low-sodium recommended)
- 1 cup acini di pepe pasta
- 2 cups kale or spinach, chopped
- 1 cup carrots, diced
Instructions
- In a large bowl, mix ground beef, breadcrumbs, beaten egg, garlic powder, half of the parsley, salt, and pepper until just combined.
- Form small meatballs (about one inch in diameter) and place them on a parchment-lined baking sheet.
- In a large pot over medium heat, add olive oil and warm it up.
- Add meatballs in batches to avoid overcrowding; brown them on all sides.
- Once browned, pour in chicken broth and bring to a simmer.
- Add diced carrots and simmer for about five minutes until they start to soften.
- Stir in acini di pepe pasta and cook according to package instructions (about eight minutes).
- Finally, add chopped kale or spinach during the last minute until wilted. Garnish with remaining parsley before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: - Enhance flavor by adding herbs like oregano or thyme. - For extra sweetness, increase diced carrots. - Store leftovers in an airtight container for up to three days; reheat gently with added broth.