Italian Wedding Soup

The perfect marriage of hearty meat & comfy veggies!

Victoire
Victoire
6 minutesPrep time
10 minutesCook time
317 cal.Per serving

Utensils

Stovetop, Peeler, Pot (small)

recipe

Meatballs

Step 1

Cook the meatballs according to the package instructions.

Yellow onion

Step 2

Peel & mince the onion.

Carrots (fresh)
Zucchini

Step 3

Wash the vegetables. Peel & dice the carrot. Dice the zucchini.

Yellow onion

Step 4

Heat a drizzle of olive oil in a pot over medium heat. Add the onion. Cook for 2 min.

Zucchini
Carrots (fresh)

Step 5

Then add the carrots & zucchini. Cook, stirring for 3 min.

Pasta (farfalline)
Chicken stock

Step 6

Add the pasta & chicken broth to the pot.

Step 7

Stir it all together. Reduce the heat to low. Cover & cook for 8 min, or until the pasta is al dente.

Meatballs

Step 8

Add the cooked meatballs to the soup.

Parmesan (grated)
Parsley (fresh)

Step 9

Season to taste with salt & pepper. Serve garnished with grated parmesan & chopped parsley (optional).

Nutrition facts

Average estimated amount for one serving

Energy317 cal.
Fat15g
Carbohydrates30g
Protein16g
Fiber3g

On average, one serving of the recipe "Italian Wedding Soup" contains 317 Energy, 15 g of Fat, 30 g of Carbohydrates, 16 g of Protein, 3 g of Fiber.

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Italian Wedding Soup
Very easy