This flavorful, filling, simple Italian Wedding Soup will have you forgetting about the marble-size meatballs you find in many versions of this recipe. In this easy take on the traditional meal, they’re full-size, packed with flavor, and quite filling. You are sure to be feeling full after enjoying this hearty dish!
Ingredients for Italian Wedding Soup:
- 4 tablespoons of extra-virgin olive oil, divided
- 1 ⅓ cups of chopped yellow onion
- ⅔ cup of chopped carrot
- ⅔ cup of chopped celery
- 2 tablespoons of minced garlic
- 6 cups of unsalted chicken broth
- 6 ounces of orzo
- 1 ½ tablespoons of chopped fresh oregano
- ½ teaspoon of kosher salt
- 24 cooked chicken meatballs
- 4 cups of baby spinach
- ¼ cup of grated Parmesan cheese
Directions for making Italian Wedding Soup:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- Add broth, cover, and bring to a boil. Add orzo, oregano, and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
- Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, around 2 to 4 minutes.
- Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons of oil.
Nutritional Facts for Italian Wedding Soup:
Serving Size for Italian Wedding Soup:
- 1 1/2 cups
Nutritional Stats:
- Calories: 415
- Protein: 25.8g
- Carbohydrates: 36.1g
- Dietary fibers: 3.7g
- Sugars: 5.2g
- Fat: 19g
- Saturated fat 4.7g
- Cholesterol: 100.6mg
Nutritional Exchanges:
- Fat: 2
- Lean Protein: 1 1/2
- Starch: 1 1/2
- Vegetable: 1 1/2
- Medium-fat Protein: 1/2
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