Italian Wedding Soup
Prep Time30 minutes mins
Cook Time18 minutes mins
Total Time48 minutes mins
Servings: 7 servings (about 2 cups per serving)
Calories: 293kcal
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
Combine all meatball ingredients, then roll into 3/4-inch meatballs. Set aside.
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.
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.
Remove from heat and top with parmesan cheese before serving if desired.
Calories: 293kcal | Carbohydrates: 24g | Protein: 29g | Fat: 9g | Cholesterol: 89mg | Sodium: 426mg | Fiber: 3g | Sugar: 4g