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Italian Wedding Soup Recipe
Italian Wedding Soup is a classic and comforting soup dish that originated in Italy. This hearty soup is made with small meatballs, vegetables, and tiny pasta, all simmered in a flavorful chicken broth. It's a perfect meal for a chilly day, and it's also a great option for a crowd. The combination of tender meatballs, crunchy vegetables, and soft pasta makes for a satisfying and filling meal. This recipe serves 6-8 people and can be made in under an hour.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Beef, Pork, Gluten, Dairy
Ingredients
1 lb
Ground Beef
250 Calories
1/2 lb
Ground Pork
125 Calories
1/2 cup
Breadcrumbs
50 Calories
1/2 cup
Parmesan Cheese
50 Calories
1
Egg
70 Calories
1
Onion
40 Calories
2
Carrots
60 Calories
2
Celery
60 Calories
6 cups
Chicken Broth
0 Calories
1 cup
Tiny Pasta
150 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well with your hands or a wooden spoon until just combined. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper. Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.
2
While the meatballs are baking, heat the chicken broth in a large pot over medium heat. Add the diced onion, carrots, and celery to the pot. Cook until the vegetables are tender, about 8-10 minutes.
3
Once the meatballs are done, add them to the pot with the vegetables and chicken broth. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes. Add the tiny pasta to the pot and cook until al dente, about 8-10 minutes.
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