I love this warming, satisfying soup. What’s best is that it’s versatile and can be made with or without meatballs if you’re looking for a plant-based offering. Simply substitute in veggie stock! Also, you can use pasta, gf pasta or rice (or any grain really) and can switch up the greens by throwing in some chard, collards or spinach (fresh OR frozen).
These days a soup like this is also really nice because it is very baby-friendly. My little eater loves to pick up the meatballs and eat them straight off of his tray, and I always make sure to throw in some cold cooked pasta and spinach mixture so he has variety. He has been loving this combo!
This dish is also featured on Vie this week as part of the Whole Foods Meal Plan and is offered instead as a less-soupy meal, so remember to use your best judgement and just make this the way you and your family will enjoy best. These ingredients are on sale at Whole Foods Market so take advantage!
Italian Wedding Soup
- ½ lb USA 90% lean ground beef S
- ½ lb ground pork
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp salt
- 1 cup plain breadcrumbs
- ½ cup parmesan cheese
- 2 eggs
- 2 cloves garlic, sliced thinly
- 1 yellow onion, chopped
- 1 tsp olive oil
- 1-2 cups chicken stock
- 1 bag frozen spinach, thawed slightly
- 1 pkg pasta (gf or regular, your choice but go with small-shaped pasta) OR 2 cups rice, cooked
- In a bowl combine beef, pork, oregano, basil, salt, breadcrumbs, parmesan and eggs.
- Mix with your hands until well-combined and refrigerate for 30 minutes.
- Remove spinach from freezer and run under warm water to thaw slightly.
- In a pan, sauté garlic and onion in olive oil for 5 minutes over medium heat.
- Add chicken stock and spinach (just needs to be thawed enough to remove from bag easily).
- Bring to a boil, reduce to a simmer and cook, covered, while you prepare the meatballs.
- Preheat oven to 375 F.
- Using a teaspoon or mini cookie scoop, make extra small (nickel-quarter-sized) meatballs and place on a foil-lined baking sheet.
- Place in the oven and bake until browned and cooked through, about 15-20 minutes.
- Add pasta or rice to soup and cook through. Taste soup and adjust seasonings as needed, keeping in mind that the meatballs (when added) offer a lot of flavor!
- To serve, add meatballs to bowls and drench in soup and pasta/rice mixture.
- Top with extra parmesan if desired.