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5 from 2 votes

Italian Wedding Soup

This classic cozy Italian wedding soup recipe gets a high protein makeover thanks to beef and pork meatballs, plus all the flavors you love.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: dinner, high protein, soup
Servings: 6 servings
Calories: 384kcal

Ingredients

Meatball Ingredients:

  • 1 lb 90/10 lean ground pork
  • 1/2 lb 93/7 grass fed ground beef
  • 1/4 cup chopped fresh parsley
  • 1/3 cup Italian bread crumbs (44 grams)
  • 1/3 cup grated parmesan cheese (11 grams)
  • 2 garlic cloves, minced (8 grams)
  • 1 egg
  • 1 lemon, zested
  • 1/2 tsp salt
  • 1/4 tsp pepper

Soup Ingredients:

  • 1/2 cup acini de pepe (112 grams)
  • 2 quarts Swanson Chicken Stock (64 fl oz)
  • 1/2 cup dry white wine (4 fl oz)
  • 1 medium Vidalia onion, chopped (140 grams)
  • 1 1/2 cups carrots, chopped (200 grams)
  • 1 cup celery, chopped (125 grams)
  • 2 cups baby spinach (50 grams)
  • 2 cloves garlic, minced (8 grams)
  • 1/2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 herb bunch (I used fresh rosemary, thyme, and oregano)
  • Salt and pepper to taste

Instructions

  • Combine all meatball ingredients, then roll into 1/2 to 3/4-inch meatballs. Set aside.
  • In a deep pot, heat olive oil over medium high heat. Add meatballs in a single layer (do multiple batches if needed), searing until browned on all sides. The meatballs will not completely cook through during this step, you're just browning the outside for maximum flavor. Set meatballs aside.
  • Add butter until melted and bubbly, then add carrots, onion, and celery. Sauté until carrots begin to soften, about 5 minutes, adding garlic about 3 minutes in.
  • Deglaze the pot with white wine, scraping the bottom of the pot to remove any browned bits. Return the meatballs to the pot, then add chicken stock, oregano, and the herb bunch. Cover and bring the soup to a boil, then lower heat to a simmer for 20-25 minutes or until carrots are fork tender. Add the baby spinach during the last 5 minutes of cooking.
  • While the soup is cooking, cook the acini de pepe according to package directions. Drain and drizzle/toss with olive oil to keep it from clumping up.
  • Remove the herb bunch from the soup and remove from heat. Serve with cooked acini de pepe and top with parmesan cheese before serving, if desired.

Notes

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Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 26g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 1150mg | Potassium: 728mg | Fiber: 3g | Sugar: 4g