Grandmom Lena's Italian Wedding Soup
Warm your soul with the timeless comfort of Grandmom Lena's Italian Wedding Soup, a hearty blend of tender homemade meatballs, delicate acini di pepe pasta, and vibrant vegetables in a flavorful chicken broth. This family recipe highlights the perfect marriage of rich, savory flavors and wholesome ingredients, with a medley of fresh spinach or escarole adding a touch of earthy greens. The golden-browned meatballs, made from a mix of ground beef and pork, are infused with Parmesan cheese, parsley, and breadcrumbs, ensuring every bite is irresistibly flavorful. Ideal for cozy evenings or special gatherings, this classic Italian soup comes together in just over an hour and serves six generously. Garnish with a sprinkle of Parmesan cheese and pair with crusty bread for a warm, satisfying meal that feels like a hug from Nonna herself. Perfect for fans of traditional Italian recipes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.5 pounds ground beef
- 0.5 pounds ground pork
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 4 cups fresh spinach or escarole, chopped
- 0.75 cups acini di pepe pasta
- 0.25 cups grated Parmesan cheese (for garnish)
Directions
Step 1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, egg, parsley, salt, and black pepper. Mix until evenly combined but do not overwork the mixture.
Step 2
Roll the meat mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.
Step 3
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and brown on all sides. Remove meatballs and set them aside, leaving some of the browned bits in the pot for added flavor.
Step 4
To the same pot, add diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring to prevent burning.
Step 5
Pour in the chicken broth and bring it to a gentle boil. Lower the heat to a simmer and carefully return the browned meatballs to the pot.
Step 6
Simmer for 15 minutes, allowing the flavors to meld together and the meatballs to cook through.
Step 7
Add the chopped spinach or escarole and the acini di pepe pasta to the soup. Stir to combine and cook for an additional 10 minutes, or until the pasta is tender.
Step 8
Taste the soup and adjust the seasoning with more salt or pepper as needed.
Step 9
Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil if desired. Enjoy with crusty bread on the side.
Nutrition Facts
| Serving size | (3820.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3112.7 |
| Total Fat 153.0g | 0% |
| Saturated Fat 56.2g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 618.3mg | 0% |
| Sodium 9994.1mg | 0% |
| Total Carbohydrate 246.7g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 41.0g | |
| Protein 201.5g | 0% |
| Vitamin D 71.8IU | 0% |
| Calcium 1764.9mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 6207.9mg | 0% |
Source of Calories