Italian-American soup with tiny beef meatballs, greens, small pasta, parmesan, and clear chicken broth.
35 min prep 32 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the minced beef, breadcrumbs, egg, Parmesan, crushed garlic, parsley, half the salt, and black pepper.
Roll the mixture into small meatballs, arrange them on a tray, and chill for 10 minutes.
Dice the carrots and celery stalks.
Soften the carrots and celery stalks in olive oil for 5 minutes.
Add the chicken stock and remaining salt and bring to a boil.
Drop the meatballs into the soup and cook for 10 minutes.
Add the small pasta and boil for 8 minutes, according to the package time.
Add the spinach in the final 2 minutes and serve the soup once the leaves wilt.
💡 Tip: Roll the meatballs as small as marbles; large meatballs make the soup feel heavy like a main dish.
🍽️ Serving suggestion: Serve Italian wedding soup with grated Parmesan and optional toasted sourdough bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
24
g protein
32
g carbs
12
g fat
1.7g
Sugar
1.2g
Fiber
1510mg
Sodium
9.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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