Italian Wedding Soup: Easy Comfort with Turkey Bacon and Chicken Ham
A comforting Italian Wedding Soup featuring meatballs, spinach, and acini di pepe, perfect for warm meals.
Equipment
- oven
- soup pot
- baking tray
- baking rack
Ingredients
For the meatballs
- 0.5 lb ground beef and pork mix
- 2 tablespoons bread crumbs
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese
- 0.75 teaspoon Italian seasoning
- 1 egg
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
For the soup
- 2 tablespoons olive oil
- 1 carrot, diced
- 0.5 onion, diced
- 1 rib celery, diced
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 1 cup acini di pepe
- 3 cups spinach, chopped
- salt and pepper to taste
Instructions
For the meatballs
- Preheat oven to 400F and place a baking rack on a baking tray.
- Mix the meatball ingredients using 2 forks. Roll a small amount of mixture between your hands to form the meatballs.
- Place on baking rack and bake for 10-15 minutes or until cooked. Use a meat thermometer to ensure they are fully cooked.
For the Soup
- Heat olive oil in a soup pot over medium heat. Add the celery, carrot and onion and saute until softened, approximately 5 minutes.
- Add the broth, Italian seasoning, salt and pepper and bring to a boil. Add the acini di pepe and reduce heat to a low boil.
- After 10 minutes, add the meatballs and continue to simmer until the pasta is fully cooked.
- In the last minute of cooking, add the spinach. Taste and adjust seasoning if needed. Sprinkle with Parmesan cheese before serving.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 15mgIron: 15mg
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