Italian Wedding Soup (Edit recipe)

Head Shot:Lara Salamone
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A soup anyone and everyone could always be in the mood for. What’s better than a delicious brothy soup, loaded with veggies that everyone agrees with, tiny meatballs to fit into each bite and pasta?! Nothing is better.

PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 8

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Ingredients

Meatballs

Soup

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Meatball Steps

  1. Add all of your meatball ingredients to a bowl and mix until just combined.
  2. Use a teaspoon measuring spoon to measure out meatballs. You want them to be small enough that you don’t have to bite them or break them in half.
  3. I place them on a baking sheet while I am rolling them all out to keep their shape.
  4. In a medium skillet, heat 1 tbsp olive oil.
  5. In a single layer, add meatballs and turn until all sides are browned. It usually takes me 3 batches to complete. Don’t worry if they appear a bit pink (like shown in photo). They will finish cooking in the soup!
  6. Set aside in a bowl.

Soup Steps

  1. Prepare couscous (or tiny pasta of choice) according to package instructions.
  2. Add 1 tbsp olive oil to a medium-large pot.
  3. Saute diced onion.
  4. Once fragrant, add carrots and celery until softened.
  5. Add broth and seasoning, and bring to a simmer.
  6. Once simmering, add meatballs and couscous.
  7. Simmer for 10-15 minutes.
  8. Take off heat and mix in spinach if you choose.
  9. Serve with grated parmesan and enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:646
Fat:9 g
Carbohydrates:11 g
Protein:27 g
Cholesterol:52 g
Sodium:451 mg
Fiber:2 g
Sugars:2 g
Calculated per serving.
Coconut Free Meat Nut Free Shellfish Free Soups

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