Hearty Italian Wedding Soup

Ingredients

• Meatballs: Meatballs:
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1 egg 1 egg
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Soup: Soup:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 cups chicken broth 8 cups chicken broth
• 2 cups water 2 cups water
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cups fresh spinach leaves 2 cups fresh spinach leaves
• Salt and pepper to taste Salt and pepper to taste
• Optional: Optional:
• Cooked pasta, such as ditalini or orzo, for serving Cooked pasta, such as ditalini or orzo, for serving
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 18g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well. Shape the mixture into small meatballs, about 1 inch in diameter.
2. 2.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Pour in the chicken broth and water, and bring to a boil. Add the diced carrots and celery, and simmer for about 10 minutes until the vegetables are tender.
4. 4.
   Gently drop the meatballs into the simmering broth and cook for 10-12 minutes, or until they are cooked through.
5. 5.
   Stir in the fresh spinach leaves and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
6. 6.
   If desired, add cooked pasta to individual serving bowls and ladle the soup over it. Garnish with grated Parmesan cheese.

Treat your ingredients with care...

• Ground beef and pork — Ensure the meat is well mixed with the other ingredients to create tender meatballs.
• Fresh spinach — Rinse the spinach thoroughly and remove any tough stems before adding it to the soup.

Tips & Tricks

• For a lighter version, you can use ground turkey instead of beef and pork.
• To save time, you can use store-bought frozen meatballs instead of making them from scratch.
• Adding a squeeze of lemon juice before serving can enhance the flavors of the soup.
• Feel free to customize the soup by adding other vegetables like diced zucchini or bell peppers.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Italian Wedding Soup hot in individual bowls. Optionally, sprinkle grated Parmesan cheese on top for an extra burst of flavor. Accompany it with crusty bread for a complete and satisfying meal.

Presentation advice

Present the Italian Wedding Soup in a rustic soup bowl, garnished with a sprinkle of fresh parsley and a drizzle of olive oil. Serve it alongside a slice of crusty Italian bread for an authentic touch.