Italian Wedding Soup Recipe

Name: Oregano's Italian Wedding Soup Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups Chicken broth; 4 cups Fresh spinach; 1 cup Ditalini pasta; 1 pound Italian meatballs; 1 cup Carrots, diced; 1 medium Onion, chopped; 3 cloves Garlic, minced; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 cup Parmesan cheese, grated

Inspired by Oregano's

Time40m

Serves6

We mix pasta, fresh spinach and Italian meatballs in our delicious chicken broth.

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Ingredients

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Soup Ingredients

8 cups Chicken broth

4 cups Fresh spinach

1 cup Ditalini pasta

1 pound Italian meatballs

1 cup Carrots, diced

1 medium Onion, chopped

3 cloves Garlic, minced

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Parmesan cheese, grated

Method

Cooking Instructions

Prepare the Meatballs

In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Form into small meatballs and set aside.

Cook the Meatballs

In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add chopped onion and diced carrots. Sauté until the vegetables are tender, about 5 minutes.

Add Broth and Pasta

Pour in the chicken broth and bring to a boil. Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes.

Add Spinach and Meatballs

Once the pasta is cooked, add the spinach and cooked meatballs back into the pot. Stir well to combine and cook for another 2-3 minutes until the spinach is wilted.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese if desired.