How to Make Italian Wedding Soup | Allrecipes.com

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.

Measure 2 cups of clean spinach leaves, packing them tightly into the measuring cup.

Chop the spinach leaves and set them aside.

Dice enough carrots to make 3/4 of a cup.

Mince enough onion to make 3 tablespoons.

Crack 2 eggs into a medium bowl and beat them lightly with a fork.

Add the minced onions to the bowl with the eggs.

Add 1 pound of extra lean ground beef, 1/4 cup of dried breadcrumbs, 2 tablespoons of grated Parmesan cheese, and 1 teaspoon of dried basil to the bowl.

Stir the mixture together well to combine.

Form the mixture into 3/4 inch thick ropes, then cut the rope into 3/4 inch segments.

Roll the cut pieces into meatballs by pressing them against the work surface with your palm.

Pour 2 1/2 quarts of chicken broth into a large stock pot and bring it to a boil.

Stir in the chopped spinach, 1 cup of seashell shaped pasta, the diced carrots, and the meatballs.

Return the broth to a boil, then reduce the heat to medium.

Cook the soup, stirring frequently at a slow boil for about 10 minutes, or until the pasta is al dente and the meatballs are no longer pink inside.

Serve the soup with Parmesan cheese sprinkled on top.

Cooking Techniques

Equipment Needed

Spice Level:

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