This comforting Wedding Soup is a timeless favorite that balances rich, savory beef flavors with the lightness of a clear broth. The recipe features tender, bite-sized meatballs made from ground beef, simmering alongside small elbow macaroni in a broth deepened by soup bones and fresh vegetables. Whole tomatoes add a subtle acidity and sweetness, while parsley provides a fresh, herbal finish. It is the perfect dish for chilly evenings or when you need a warm, satisfying meal that feels like a hug in a bowl. Simple to prepare yet deeply flavorful, this soup is excellent for meal prep and freezes beautifully, making it a reliable staple for busy weeknights. Serve with a sprinkle of Parmesan cheese for an authentic touch.
Wedding Soup
Description
This comforting Wedding Soup is a timeless favorite that balances rich, savory beef flavors with the lightness of a clear broth. The recipe features tender, bite-sized meatballs made from ground beef, simmering alongside small elbow macaroni in a broth deepened by soup bones and fresh vegetables. Whole tomatoes add a subtle acidity and sweetness, while parsley provides a fresh, herbal finish. It is the perfect dish for chilly evenings or when you need a warm, satisfying meal that feels like a hug in a bowl. Simple to prepare yet deeply flavorful, this soup is excellent for meal prep and freezes beautifully, making it a reliable staple for busy weeknights. Serve with a sprinkle of Parmesan cheese for an authentic touch.Ingredients
Directions
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Place the soup bones, beef shank cross-cuts, and one halved onion in a large stockpot.
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Fill the pot with water until it is about three-quarters full.
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Bring the water to a boil, then reduce the heat to low and simmer gently for 2 to 3 hours to create a rich broth.
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While the broth simmers, prepare small meatballs using ground beef, mixing in salt, pepper, and parsley flakes.
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Add the soup vegetables (carrots, celery, etc.), crushed whole tomatoes, and remaining parsley flakes to the simmering broth.
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Season the broth with salt and pepper to taste.
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Drop the small beef meatballs directly into the simmering soup and cook for 20 to 30 minutes until the meatballs are cooked through.
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Cook the macaroni separately according to package directions until al dente, then drain.
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Remove the large bones and shank pieces from the soup and discard or shred any tender meat to return to the pot.
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Divide the cooked macaroni among serving bowls and ladle the hot soup and meatballs over the pasta.
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Serve immediately with grated Parmesan cheese sprinkled on top.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 268.8kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 3.8g19%
- Cholesterol 33.1mg12%
- Sodium 545.6mg23%
- Total Carbohydrate 23.9g8%
- Dietary Fiber 2.5g10%
- Sugars 11.1g
- Protein 13.2g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
