Ingredients
Scale
- 1 pound ground beef or turkey
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 cup small pasta (orzo or acini di pepe)
- 8 cups chicken broth
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- Salt and freshly ground black pepper, to taste
- Olive oil for sautéing
- Fresh basil and parsley for garnish
Instructions
- In a large bowl, combine ground beef or turkey, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix thoroughly until well combined. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until vegetables are tender and fragrant. Pour in chicken broth and bring to a boil.
- Gently drop the meatballs into the boiling broth. Reduce heat and let simmer for about 10 minutes, or until meatballs are cooked through. Add pasta and cook until al dente, following package instructions.
- Stir in freshly chopped spinach and allow it to wilt. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil and parsley. Sprinkle additional Parmesan cheese over the top for added richness. Enjoy your Lady Gaga-inspired Joanne’s Italian Wedding Soup!
Notes
- Use high-quality chicken broth for a richer flavor profile.
- Make your own meatballs with a mix of beef and pork for extra tenderness.
- Cook the pasta separately if you plan to store leftovers to prevent sogginess.
- Adjust seasoning with red pepper flakes for added spice.
- Garnish with extra herbs and Parmesan for presentation.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg