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Italian Wedding Soup
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings: 7 servings (about 2 cups per serving)
Calories per serving: 293 kcal
Meatball Ingredients:
  • 1 lb 95/5 lean ground pork
  • 1/2 lb 93/7 grass fed ground beef
  • 1/3 cup chopped fresh parsley
  • 1/3 cup Italian panko bread crumbs
  • 1/3 cup shredded parmesan cheese
  • 2 garlic cloves minced
  • 1 egg
  • Salt/pepper to taste
Soup Ingredients:
  • 1/2 cup acini de pepe (preferably whole wheat if you can find it)
  • 1 quart low sodium chicken broth (I used O Organics brand)
  • 1 quart unsalted chicken stock (I used Kitchen Basics Unsalted Chicken Stock)
  • 1 medium yellow onion chopped
  • 1 1/2 cups carrots diced
  • 1 cup celery diced
  • 12 oz frozen spinach
  • 2 cloves garlic minced
  • 1/2 tbsp olive oil
  • 1 tsp oregano
  • Salt/pepper to taste
  1. Combine all meatball ingredients, then roll into 3/4-inch meatballs. Set aside.
  2. In a deep pot, heat olive oil over medium high heat. Add carrots, onion, celery, and garlic and sauté until carrots begin to soften, about 5 minutes. Add chicken stock, chicken broth, and oregano and bring to a boil.
  3. Once stock has reached a boil, drop the meatballs into the liquid and cook for about 4 minutes before adding acini de pepe and frozen spinach. Continue cooking an additional 6-8 minutes until the pasta is cooked al dente and the meatballs are cooked through.
  4. Remove from heat and top with parmesan cheese before serving if desired.
Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 293 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 89mg30%
Sodium 426mg19%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 4g4%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.