Aisle 641: Tips to Make You a Top Chef — Italian Wedding Soup with Jenny Russo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

meatballs

🥗Healthier: chicken or turkey meatballs

💰Cheaper: vegetable meatballs

Vegetable meatballs provide a meat-free option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more affordable and has a long shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Preheat oven to 350°F.

Mix ground beef, egg, breadcrumbs, garlic, basil, oregano, pepper, and salt together and form into 1-inch meatballs.

Place meatballs on a baking sheet and bake for 20 minutes.

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add diced onion and minced garlic and sauté until beginning to turn golden brown.

Add diced celery and cook for another 1-2 minutes, stirring frequently.

Add chicken broth and diced carrots, stirring to combine.

Add seasoning and raise heat to high to bring to a boil.

Once boiling, turn heat to medium-low and add crushed tomatoes and juice.

Cover pot and simmer for 8-10 minutes.

Remove the cover, add the baked meatballs and simmer for 1 minute.

Add baby spinach and simmer for 1 minute.

Taste for salt and pepper.

Ladle into soup bowls, add desired amount of cooked pasta to each bowl, sprinkle with grated Parmesan cheese and fresh basil, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens