Italian wedding soup
Serves 6
Easy
Prep:
Cook:
Cook this Italian-American version of a traditional soup made with pork and beef mince, pasta and veg in broth. Packed with filling ingredients, it's super-satisfying
Skip to ingredients
For the meatballs
- 225g beef mince
- 225g pork mince
- 25g dried breadcrumbs
- handful of parsleyfinely chopped
- 50g parmesangrated, plus extra to serve
- 1 eggbeaten
- 1 tbsp olive oil
For the broth
- 1 tbsp olive oil
- 2 carrotsfinely chopped
- 2 onionsfinely chopped
- 2 celery sticksfinely chopped
- 1.5 litres chicken stock
- 200g acini di pepeor any small pasta shape
- 120g baby spinach
Nutrition: Per serving (6)
- kcal423
- fat18g
- saturates7g
- carbs33g
- sugars5g
- fibre5g
- protein30g
- salt1.81g
Method
step 1
Mix the beef and pork mince, the breadcrumbs, parsley, parmesan, egg and a big pinch of salt and pepper together using your hands, and roll into small balls, about 2cm wide. Heat the olive oil in a large frying pan over a high heat and fry the meatballs for 6-8 mins, turning occasionally, until golden. Remove to a bowl or plate.
step 2
For the broth, heat the oil in the saucepan over a medium heat and fry the carrots, onions and celery for 8 mins until softened.
step 3
Add the chicken stock and bring to a simmer. Add the pasta and meatballs, and simmer for 5 mins until the meatballs are cooked through and pasta is tender. Add the spinach and cook for 30 seconds to wilt, then ladle into bowls and scatter over some parmesan before serving.
