Italian Wedding Soup Giada De Laurentiis Recipe
Giada De Laurentiis’ Italian Wedding Soup is a comforting classic that brings together delicate, flavorful meatballs and tender acini di pepe pasta in a rich, aromatic chicken broth. This recipe combines a mix of ground beef and pork with Parmesan cheese, fresh parsley, and breadcrumbs to create perfectly seasoned, melt-in-your-mouth meatballs. Sautéed carrots, celery, and onion add depth to the broth, while baby spinach leaves provide a fresh, vibrant finish. The soup is easy to prepare, taking just 50 minutes from start to finish, and is ideal as a cozy weeknight meal or an elegant starter for special occasions. Garnish with extra Parmesan, and your guests will be savoring every spoonful of this Italian-inspired delight. Perfect for fans of hearty soups, this recipe is a must-try for comfort food lovers!
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Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Chopped fresh parsley
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Onion, finely chopped
- 2 cloves Minced garlic
- 8 cups Chicken broth
- 0.75 cup Acini di pepe pasta (or other small pasta)
- 5 ounces Baby spinach leaves
Directions
Step 1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix together until well combined.
Step 2
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Step 3
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until they are browned on all sides. Remove the meatballs from the pot and set aside.
Step 4
In the same pot, add the diced carrots, celery, and onion. Cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Step 5
Pour the chicken broth into the pot and bring it to a boil. Once boiling, add the pasta and cook until tender according to package instructions (about 8-10 minutes).
Step 6
Lower the heat to a simmer and return the meatballs to the pot. Allow the soup to simmer for 10 minutes to meld the flavors.
Step 7
Stir in the baby spinach leaves and cook for an additional 2-3 minutes until wilted.
Step 8
Taste the soup and adjust seasoning with more salt and pepper if needed.
Step 9
Serve hot with extra grated Parmesan cheese on top, if desired.
Nutrition Facts
| Serving size | (3230.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2745.5 |
| Total Fat 135.9g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 594.2mg | 0% |
| Sodium 8817.0mg | 0% |
| Total Carbohydrate 212.3g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 25.4g | |
| Protein 173.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 880.4mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 4462.3mg | 0% |
Source of Calories