Italian Wedding Soup
Try this Italian Wedding Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper
- 2 bay leaves
- 6 cups chicken broth
- 2 cloves garlic minced
- 2 cups water
- 2 tablespoons olive oil
- 1 egg, beaten
- 1/2 teaspoon nutmeg
- 1 medium onion chopped fine
- 2 carrots, peeled and chopped fine
- 2 ribs celery chopped fine
- 1 pound ground pork/veal/beef combined
- 1/3 upgrated parmesan
- 1/3 upbread crumbs
- 1 1/2 cup dried pasta (i use tiny shells but your choice)
- 1 pound fresh baby spinach
- Carbohydrate 5.0839388385 g
- Cholesterol 951.02 mg
- Fat 186.991390040982 g
- Fiber 2.08657206424536 g
- Protein 231.535850297 g
- Saturated Fat 53.3602671989166 g
- Serving Size 1 1 Serving (1485g)
- Sodium 945.097590872125 mg
- Sugar 2.99736677425464 g
- Trans Fat 15.9923650670797 g
- Calories 2686 calories
Heat oil in a deep large saucepan over medium heat and add carrots, celery, onion and bay leaves. Season with salt and pepper, cover pot and cook veggies for 5 minutes, stirring now and then.While the veggies cook, combine meat, egg, garlic, cheese, crumbs and nutmeg.Uncover pot and add broth and water and bring to a boil. When soup boils, reduce heat a bit and start rolling the meat mixture into very small meatballs, dropping them in the soup as you go.When you are done with the meatballs, add the pasta, stir, cover and simmer for 10 minutes.When pasta is tender, stir in spinach. When spinach is wilted, the soup is ready. Taste, adjust seasonings, light some romantic candles and serve.
