Description
A classic Italian soup with meatballs, vegetables, and pasta.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup small pasta (ditalini or acini de pepe)
- 5 ounces fresh spinach, chopped
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well.
- Roll the mixture into small meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add chicken broth and bring to a boil.
- Add meatballs and cook for 10 minutes.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Add spinach and cook until wilted, about 1 minute.
Notes
- You can add a pinch of red pepper flakes for some heat.
- If you don’t have fresh spinach, you can use frozen.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Italian Wedding Soup, soup, meatballs, pasta, Italian food