Italian Wedding Soup
Our easy Italian Wedding Soup is a hearty and comforting dish that's perfect for those cold winter nights. The homemade meatballs with Parmesan cheese add an extra special touch that elevates this classic recipe!
Ingredients
- 1 lb 85% lean ground beef
- ½ cup shredded Parmesan cheese
- 1 Tbsp Italian seasoning
- 1 tsp onion powder
- 6 cups chicken broth
- 1-1½ cup beef broth
- 1-1½ cups spinach (fresh)
- 1 cup carrots (roughly chopped)
- ½ cup orzo pasta
- ½ cup milk (whole milk used)
- salt & pepper to taste
Instructions
- Roughly chop carrots (approximately 4 carrots) and set aside.
- Combine the ground beef, milk, Parmesan cheese, Italian seasonings, salt & pepper, and onion powder in a large mixing bowl. Using your hands, form the meat mixture into ¾-inch round balls (approx. 20) and move to parchment paper-lined baking sheets. *Always wash your hands after touching raw meat.
- Heat the chicken and beef broth in a large pot on medium-high heat until it boils. Reduce the heat and carefully stir in the meatballs, chopped carrots, and orzo. Continue cooking at a medium heat setting, stirring occasionally. When the pasta is tender yet firm, approximately 8-10 minutes, remove the pot from heat and add the spinach.
- Stir once more and sprinkle some more Parmesan cheese on top of the soup. Serve hot and enjoy!
Notes
- You can cook the meatballs in the oven beforehand and then add them to the soup.
- Try using disposable food prep gloves for easy cleanup.
- *Always wash your hands after touching raw meat.
Nutrition
Calories: 170kcal | Carbohydrates: 11g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 981mg | Potassium: 395mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3288IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
