Italian Wedding Soup

Course: Main Course, Soup

Cuisine: Italian, North American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 444kcal

Author: Lord Byron's Kitchen

This rich and savoury soup is both hearty and comforting. Prepared with aromatic vegetables, fresh spinach leaves, pasta, and meatballs, it's a nutrient-heavy soup that the whole family will love. Serve this soup with good crusty bread and a generous sprinkling of freshly grated parmesan cheese!

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Ingredients

24 meatballs
2 tablespoons olive oil
1 large onion, finely chopped
2 cups carrots, peeled and diced
1/2 cup celery, diced
4 cloves garlic, minced
6 cups low-sodium vegetable broth
2 teaspoons Italian Seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4-5 cups baby spinach leaves, lightly packed
1/4 cup fresh parsley, finely chopped
3/4 cup acini di pepe (small pasta shape)
6 tablespoons fresh grated parmesan

Instructions

While the meatballs are cooking according to the instructions on the package or according to your homemade meatball recipe, add the olive oil, onions, carrots, celery, salt, and ground black pepper to a heavy-bottomed soup or stock pot. Over medium heat, cook the veggies for 5 minutes.
Add the garlic and cook for an additional 2 minutes.
Next, add the broth and Italian Seasoning. Continue to cook for 10 more minutes.
Add the spinach leaves and cooked meatballs. Lower the heat to simmer and simmer for 5 minutes.
Finally, turn off the heat and stir in the parsley.
Ladle the soup into bowls and top with parmesan cheese. Serve with crusty bread.

Notes

You can make your own beef/pork meatballs or you can use store-bought, frozen meatballs. Whichever you choose, the meatballs should be fully cooked before adding to the soup. Please keep in mind that the calorie count will change depending on the meatball you choose to use.

Nutrition