One-Pot Wonders

Italian Wedding Soup

February  2, 2018
Photo by Dash of Amy
Author Notes

Hearty and delicious soup made with mini grass fed beef meatballs, organic pasta, and organic veggies in a flavorful organic chicken broth. Easy to make, and healthy. Kids love it! —Dash of Amy

  • Serves 6-8
Ingredients
  • Meatballs
  • 1 pound ground beef (grass fed)
  • 1/4 cup Italian bread crumbs
  • 1/4 cup Parmesan Cheese
  • 1/4 cup organic milk
  • 1 egg
  • 1 teaspoon parsley
  • 1/2 teaspoon black pepper
  • Veggies & Broth
  • 1/2 large onion, diced
  • 2 organic celery stalks, sliced thin
  • 3 organic carrots, shredded
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4-6 cups organic chicken broth
  • 1 teaspoon Mrs. Dash garlic & herb
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup small pasta (ditalini)
  • 1 bag organic fresh spinach
In This Recipe
Directions
  1. Meatballs
  2. Combine ingredients in a large mixing bowl and form into tiny meatballs.
  3. Place on baking sheet, drizzle with olive oil a dusting of dry Parmesan cheese.
  4. Bake for 25 minutes at 350 degrees.
  1. Veggies & Broth
  2. Heat a large soup pot over medium heat, and add olive oil and vegetables; cook several minutes until veggies soften.
  3. Add broth & spices and bring to a boil.
  4. Add the pasta and reduce heat to a low boil, and cook about 5 minutes.
  5. Add meatballs and spinach and cook until done, about 5 minutes.
  6. Top with fresh Parmesan cheese.

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