Name: Easy Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 8 oz. beef, ground; 2 slices fresh white bread, crust trimmed, torn into pieces; 2 cloves garlic, minced (about 1 tsp.); 1/2 medium white onion, grated or finely chopped; 1/3 cup fresh parsley, minced; 1/2 cup Pecorino Romano or Parmigiano Reggiano cheese, freshly grated; 1/2 tsp. salt; 1 large egg; 2 Tbsp. Worcestershire (or sub milk); 2 Tbsp. olive oil; 1/2 medium white onion, chopped; 3 large carrots, peeled and finely chopped; 4 stalks celery, diced; salt and pepper to taste; 2 cloves garlic, minced again for flavor balance; 2 Tbsp. sage, fresh, chopped; 10-12 cups chicken broth (homemade preferred but store bought is OK too); 2 cups cooked small pasta, such as acini di pepe or ditalini; 8 cups greens, such as baby spinach, endive, kale, or escarole

Easy Italian Wedding Soup Recipe

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Discover the warmth of this Easy Italian Wedding Soup Recipe, a comforting bowl filled with savory beef meatballs, tender greens, and tiny pasta, all simmered in a rich chicken broth. This delightful dish is perfect for cozy family dinners or chilly evenings. Not only is it deliciously flavorful, but it’s also packed with nutrients from fresh vegetables, making it a wholesome choice that everyone will love. With the option to customize the greens and pasta types according to your preference, this recipe is as flexible as it is satisfying. Enjoy the heartwarming goodness of homemade Italian wedding soup that can be prepped in under 70 minutes!

Author: Madison
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves approximately 6 portions 1x
Category: Main
Method: Simmering
Cuisine: Italian

Ingredients

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8 oz. beef, ground
2 slices fresh white bread, crust trimmed, torn into pieces
2 cloves garlic, minced (about 1 tsp.)
1/2 medium white onion, grated or finely chopped
1/3 cup fresh parsley, minced
1/2 cup Pecorino Romano or Parmigiano Reggiano cheese, freshly grated
1/2 tsp. salt
1 large egg
2 Tbsp. Worcestershire (or sub milk)
2 Tbsp. olive oil
1/2 medium white onion, chopped
3 large carrots, peeled and finely chopped
4 stalks celery, diced
salt and pepper to taste
2 cloves garlic, minced again for flavor balance
2 Tbsp. sage, fresh, chopped
10–12 cups chicken broth (homemade preferred but store bought is OK too)
2 cups cooked small pasta, such as acini di pepe or ditalini
8 cups greens, such as baby spinach, endive, kale, or escarole

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Instructions

In a large mixing bowl, combine torn bread with minced garlic, onion, parsley, cheese, salt, egg, and Worcestershire sauce. Mix well before adding ground beef.
Roll the mixture into small meatballs and brown them in a pot with olive oil.
Sauté chopped onions, carrots, celery, garlic, and sage in olive oil until fragrant.
Pour in chicken broth and bring to a boil; add meatballs and uncooked pasta if using.
Stir in greens just before serving. Serve hot with grated cheese on top.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 85mg

Find it online: https://teffrecipes.com/easy-italian-wedding-soup-recipe/