Once Upon a Chef · by Jennifer Segal★ 4.9 (278)

Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 8
Cuisine: italian
Ingredients: 1 large egg; 3 tablespoons finely chopped fresh chives; 2 teaspoons finely chopped fresh sage; 2 cloves garlic, (minced); ¾ lb 85 or 90% lean ground beef; ½ lb sweet or hot Italian sausage, (removed from the casings); ½ cup grated Parmigiano Reggiano; ⅓ cup Italian seasoned bread crumbs; ¼ teaspoon salt; 2 tablespoons olive oil; 1 medium yellow onion, (diced); 2 large carrots, (diced); 2 stalks celery, (diced); 6 cups high-quality chicken broth, (such as Swanson (do not use low-sodium)); 2 cups high-quality beef broth, (such as Swanson (do not use low-sodium)); 2 cups water; ½ cup dry white wine ((optional)); 1 bay leaf; ½ teaspoon salt; ¼ teaspoon white pepper ((okay to use black pepper)); 1 cup small pasta such as dittalini; 4 oz fresh spinach, (stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)); Parmigiano Reggiano, (for serving)

NUTRITION · PER SERVING80M COOK

CAL 15%·PRO 41%

CARBS 18G24% OF CAL

2G FIBER2G SUGAR14G OTHER

FAT 15G47% OF CAL

5G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic Italian soup with tender beef and sausage meatballs, small pasta, and spinach in a rich broth. Comforting and deeply flavored, it's a complete meal in a bowl.

mainitaliansoupbeefporkdairy free

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Ingredients

serves 8

1 large egg
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage
2 cloves garlic, (minced)
¾ lb 85 or 90% lean ground beef
½ lb sweet or hot Italian sausage, (removed from the casings)
½ cup grated Parmigiano Reggiano
⅓ cup Italian seasoned bread crumbs
¼ teaspoon salt
2 tablespoons olive oil
1 medium yellow onion, (diced)
2 large carrots, (diced)
2 stalks celery, (diced)
6 cups high-quality chicken broth, (such as Swanson (do not use low-sodium))
2 cups high-quality beef broth, (such as Swanson (do not use low-sodium))
2 cups water
½ cup dry white wine ((optional))
1 bay leaf
½ teaspoon salt
¼ teaspoon white pepper ((okay to use black pepper))
1 cup small pasta such as dittalini
4 oz fresh spinach, (stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups))
Parmigiano Reggiano, (for serving)

At a glance

PER SERVING · TIME 80M

CAL 15%·PRO 41%

CARBS 18G24% OF CAL

2G FIBER2G SUGAR14G OTHER

FAT 15G47% OF CAL

5G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 50m
Cook: 30m
Sodium: 1249mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 463mg
Calcium: 129mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 50M
SODIUM: 1249MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Italian Wedding Soup

Nutrition & ingredients

Ingredients

At a glance