Italian Wedding Soup

Tiny pasta stars and mini meatballs float in a vegetable-rich broth for this classic soup.

Italian Wedding Soup
  • Ingredients:

  • 3 oz. dry bread crumbs
  • 3/4 cup milk
  • 3 eggs
  • 1 1/2 lbs. ground beef
  • 1 1/2 lbs. ground pork
  • As needed salt
  • As needed pepper
  • 6 Tbsp. extra-virgin olive oil
  • 1 1/2 cups small dice carrots
  • 1 1/2 cups small dice celery
  • 1 1/2 cups small dice onions
  • 1 1/2 cups small dice zucchini
  • 9 qts. chicken broth
  • 3 bay leaves
  • 19 1/2 oz. Barilla® Pastina
  • 1 1/2 lbs. fresh spinach
  • 1 1/2 cups grated Parmesan cheese

YIELD: 24 SERVINGS

Instructions:

Soak bread crumbs in milk for 15 minutes. Add eggs, beef, and pork. Season with salt and pepper and mix well. Roll mixture into 5/8 oz. balls (about 1 inch). Bake in a single layer on sheet pans at 350 degrees until cooked through, 10 to 15 minutes.

In a large stock pot, heat the oil and saute the carrots, celery, onions, and zucchini until tender.

Add the broth and bay leaves. Bring to a boil. Stir in the pastina and bring back to a simmer. Remove from the heat. Cool in batches and refrigerate.

For each serving, to order: Bring 1 1/2 cups soup to a simmer with 3 to 4 meatballs. Stir in about 1 cup spinach and plate.

Garnish with 2 tsp. Parmesan.

Nutrition Facts
Serving Size
1 serving (706g)
Amount Per Serving
Calories
500
Calories from Fat
260
% Daily Value*
Total Fat
29g
45%
Saturated Fat
10g
50%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
2280mg
95%
Total Carbohydrates
38g
13%
Dietary Fiber
3g
12%
Sugars
5g
Protein
24g
Vitamin A 90% Vitamin C 20%
Calcium 20% Iron 25%
* Based on a 2000 calorie diet
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed “as needed” in the ingredient list, 1 tsp total is included in the analysis.
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