Italian Wedding Soup

Votes: 2
Rating: 5
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

25minutes

Servings

Product Type

Bone Broth,

Prep Time

20minutes

Cook Time

25minutes

Servings

Product Type

Bone Broth,

Italian Wedding Soup

Votes: 2
Rating: 5
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

25minutes

Servings

Product Type

Bone Broth,

Prep Time

20minutes

Cook Time

25minutes

Servings

Product Type

Bone Broth,

Ingredients

  • Meatballs
  • 8 ounces ground grass-fed beef
  • 8 ounces ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley,
  • 1 tsp. minced fresh oregano
  • 1/2 cup shredded parmesan cheese
  • 1 large egg beaten
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. olive oil or avocado oil
  • Wedding Soup
  • 1 tbsp. olive oil
  • 3 carrots diced
  • 1 small yellow onion diced
  • 4 ribs celery diced
  • 4 cloves garlic minced
  • 4 cups Pacific Foods Organic Chicken Bone Broth
  • 1 cup dry acini de pepe or orzo pasta
  • 2 cups fresh spinach chopped
  • 1/2 cup shredded parmesan cheese for serving

Instructions

Meatballs
  1. Add beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper to a large mixing bowl. Use your hands to gently break up mixture and distribute ingredients. Shape mixture into small (1-inch) meatballs and transfer to a large baking tray drizzled with avocado oil or olive oil. Place oven rack on highest shelf and turn oven to broil. Broil meatballs for 4-5 minutes, or until browned. Note that the meatballs will not be fully cooked, they’ll continue to cook in the soup.
Soup
  1. Add olive oil to a large pot over medium-high heat. Add carrots, onion, and celery and sauté for 8 minutes, or until softened. Stir in garlic and sauté 2 minutes. Pour in chicken bone broth and bring mixture to a boil.
  2. Add pasta and meatballs to soup, reduce heat to medium-low, cover, and cook until pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach and stir until wilted.
  3. Divide soup into bowls and garnish with parmesan cheese. Enjoy!

Ingredients

  • Meatballs
  • 8 ounces ground grass-fed beef
  • 8 ounces ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley,
  • 1 tsp. minced fresh oregano
  • 1/2 cup shredded parmesan cheese
  • 1 large egg beaten
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. olive oil or avocado oil
  • Wedding Soup
  • 1 tbsp. olive oil
  • 3 carrots diced
  • 1 small yellow onion diced
  • 4 ribs celery diced
  • 4 cloves garlic minced
  • 4 cups Pacific Foods Organic Chicken Bone Broth
  • 1 cup dry acini de pepe or orzo pasta
  • 2 cups fresh spinach chopped
  • 1/2 cup shredded parmesan cheese for serving

Instructions

Meatballs
  1. Add beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper to a large mixing bowl. Use your hands to gently break up mixture and distribute ingredients. Shape mixture into small (1-inch) meatballs and transfer to a large baking tray drizzled with avocado oil or olive oil. Place oven rack on highest shelf and turn oven to broil. Broil meatballs for 4-5 minutes, or until browned. Note that the meatballs will not be fully cooked, they’ll continue to cook in the soup.
Soup
  1. Add olive oil to a large pot over medium-high heat. Add carrots, onion, and celery and sauté for 8 minutes, or until softened. Stir in garlic and sauté 2 minutes. Pour in chicken bone broth and bring mixture to a boil.
  2. Add pasta and meatballs to soup, reduce heat to medium-low, cover, and cook until pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach and stir until wilted.
  3. Divide soup into bowls and garnish with parmesan cheese. Enjoy!