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Italian Wedding Soup

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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