Wedding Meatball Soup

The ingredients in this Italian classic will support a lifetime of health and happiness.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 3 slices (1 oz.) Italian bread, toasted
  • ¾ lb. lean ground beef
  • 1 large egg
  • 1 small yellow onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • ¼ cup chopped fresh parsley
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. chopped fresh basil
  • ½ tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 quarts chicken stock
  • 2 medium carrots, peeled and sliced
  • ½ cup ditalini
  • 5 oz. baby spinach

Directions

  • Preheat oven to 375°F. Wet the toasted Italian bread with water, then squeeze out all the liquid.
  • In a large bowl, mix together the bread, beef, egg, onion, garlic, parsley, oregano, basil, pepper, and Parmesan. Form the mixture into 1" to 2" balls; place in a baking dish and cook for 30 minutes. Remove from oven and drain on paper towels.
  • In a large stockpot, combine the stock, carrots, and meatballs and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes. Add ditalini and cook 10 minutes more. Add spinach and stir until just wilted.

Recipe Information

Serves: 6

Ingredients

  • 3 slices (1 oz.) Italian bread, toasted
  • ¾ lb. lean ground beef
  • 1 large egg
  • 1 small yellow onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • ¼ cup chopped fresh parsley
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. chopped fresh basil
  • ½ tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 quarts chicken stock
  • 2 medium carrots, peeled and sliced
  • ½ cup ditalini
  • 5 oz. baby spinach

Directions

  • Preheat oven to 375°F. Wet the toasted Italian bread with water, then squeeze out all the liquid.
  • In a large bowl, mix together the bread, beef, egg, onion, garlic, parsley, oregano, basil, pepper, and Parmesan. Form the mixture into 1" to 2" balls; place in a baking dish and cook for 30 minutes. Remove from oven and drain on paper towels.
  • In a large stockpot, combine the stock, carrots, and meatballs and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes. Add ditalini and cook 10 minutes more. Add spinach and stir until just wilted.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat12g
Saturated Fat5g
Cholesterol85mg
Sodium800mg
Total Carbohydrate32g
Dietary Fiber2g
Sugars7g
Protein27g