Description
A heartwarming classic, this Italian Wedding Soup features savory meatballs in a rich broth with vibrant greens and tender vegetables.
Ingredients
Scale
- 1 lb ground beef or pork
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 cup fresh spinach or kale, chopped
- 1 medium carrot, diced
- 1 small onion, diced
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix until just combined.
- Form the mixture into small balls, about one inch in diameter.
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and carrot, sautéing for about 5 minutes.
- Pour in the chicken broth and bring it to a gentle boil.
- Carefully drop the meatballs into the boiling broth and cook for about 15 minutes.
- Stir in the chopped greens and allow them to wilt for about 2 minutes.
- Remove from heat and mix in the grated Parmesan cheese.
Notes
For a lighter version, use ground turkey and whole-grain breadcrumbs. To enhance flavor, add fresh herbs or a splash of white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg