Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Easy Italian Wedding Soup

Friday, August 23, 2019
Total time
45 minutes
Preparation time
15 minutes

Delicious, traditional wedding soup recipe, packed full of flavor! This is a great soup for weeknight, as it come together in less than an hour.

or2 tablespoons of oil, corn, peanut, and olive (28 g)
or1 cup, chopped of onions, raw (160 g)
or1 cup chopped of carrots, raw (128 g)
or3 cloves of garlic, raw (9 g)
or4 cups of spinach, raw (120 g)
or15 oz of meatballs, frozen, Italian style (425 g)
or8 cups of soup, chicken broth, ready-to-serve (1992 g)
or1 cup (elbows) of pasta, dry, enriched (122 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
In a large stockpot over medium heat, saute the onions, carrots, and garlic in the oil until the vegetables are soft, about 5 minutes.
Add the meatballs and chicken broth, and bring to a boil. Boil for 15-20 minutes, or until the soup has reduced slightly and the meatballs are cooked through.
Turn the heat down to medium-high, add the pasta, and gently boil for about 10 minutes, or until the pasta is still a bit firm (al dente).
Add the spinach, stir to combine, taste and season with salt and pepper. Divide the soup into bowls, top with grated Parmesan cheese, and serve with a grilled cheese for the ultimate weeknight dinner!
Nutritional information
Per 100 gPer portion (374 g)% DRI
Energy73 kcal275 kcal14 %
Fat4 g16 g25 %
Fatty acids, total saturated1 g5 g23 %
Cholesterol11 mg40 mg13 %
Sodium426 mg1593 mg66 %
Carbohydrate6 g21 g7 %
Sugars1 g5 gremove
Fiber1 g3 g12 %
Protein3 g12 gremove