Italian Wedding Soup

This simple soup is packed full of flavor and is hearty enough to make into a meal! Hearty meatballs, tender pasta, flavorful broth, and vitamin-rich spinach!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 346kcal

Author Or Whatever You Do

Equipment

Ingredients

Meatballs

½ pound mild Italian sausage
½ pound lean ground beef
1 egg beaten
⅛ cup whole milk
¼ cup panko breadcrumbs
1 teaspoon Italian seasoning
¼ cup shredded Parmigiano Reggiano
½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper

Soup

3 tablespoons olive oil
3 cups diced carrots
3 stalks celery diced
1 large sweet onion finely diced
3 quarts chicken broth
1 tablespoon Johnny's Au Jus Mix or beef Better Than Bouillon
½ cup dry white wine
2 bay leaves
1 cup ancici de pepe pasta
3 handfuls baby spinach
Parmigiano Reggiano for serving

Instructions

Preheat your pellet smoker to 300°F.
Mix together the meatball ingredients until combined. Roll into 1" big balls. Place onto a grill-safe baking dish and put it into the smoker. Smoke for 45 minutes at 300°F.
Add the olive oil in a large stock pot and let it heat over medium-high heat.
Add the carrots, celery, and onion to the pot and sauté for 5 minutes, stirring frequently.
Add the chicken broth, au jus powder or bullion, dry white wine, and bay leaves.
Bring to a simmer and add the meatballs into the soup.
Cook for 5-10 minutes, and then add in the pasta. Cook according to package directions.
Add the spinach to the pot during the last 5 minutes of cooking.
Enjoy with the Parmigiano on top when serving.

Nutrition