One-Pot Wonders

Italian Wedding Soup

by:
February  2, 2018
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0 Ratings
Italian Wedding Soup
Photo by Dash of Amy
  • Serves 6-8
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

What You'll Need
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
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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