Italian Wedding Soup Recipe | Classic Meatball Soup

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

chicken

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is often more affordable.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier, while crushed crackers can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Preheat the oven to 425°F.

In a bowl, combine 80% ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cloves pressed garlic, 3 tablespoons Parmesan cheese, 2 tablespoons Italian parsley, 1 cup Italian-style breadcrumbs, 1 egg, and 1/4 cup water. Mix well.

Roll the mixture into meatballs about the size of a quarter.

Place the meatballs on a baking sheet and bake for about 30 minutes.

In a large pot, heat 3 tablespoons of olive oil over medium heat.

Add chopped carrots, onions, celery, and garlic to the pot and sauté until the vegetables are clear.

Pour in 4 quarts of chicken stock and bring to a boil.

Once boiling, add 8 oz of tubatini pasta and cook until al dente.

Add the baked meatballs to the soup and stir.

Incorporate fresh spinach into the soup and let it wilt.

Serve with fresh grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens