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Italian Wedding Soup

This Italian-American classic combines tasty diced veg with beef meatballs

By , 05 February 2019

(5 votes)

Italian Wedding Soup
  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 4

  • Price: £1.06 per serving

Nutritional Info
Each 452 serving contains
  • Energy

    1475KJ

    353KCAL

    18%
  • Fat

    17.2g

    med

    25%
  • Saturates

    7.7g

    high

    39%
  • Sugars

    6.8g

    low

    8%
  • Salt

    1.04g

    low

    17%
of your reference intake.
Typical energy values per 100: 326kJ/78kcal.
Ingredients
  • 1 tbsp rapeseed oil
  • 340g (12) Asda Butcher’s Selection beef meatballs
  • 500g Asda diced vegetable soup mix
  • 1L chicken stock made with 1 reduced salt chicken stock cube
  • 1/2 tsp Asda dried mixed herbs
  • 50g parmesan, very finely grated, reserving the rind
  • 50g Asda ditali pasta
  • 50g Asda cavolo nero, stem removed and chopped  
  • Ciabatta, to serve (optional)
Method
  • Heat the rapeseed oil in a large saucepan over a medium heat. Fry the meatballs in batches for 8 minutes until golden and almost cooked through. Remove from the pan and set aside.

  • Add the diced soup mix to the pan. Stir fry for 5 minutes until the vegetables are soft, but not coloured. Add the parmesan rind to the pan along with the chicken stock and dried herbs, and bring to the boil. Add the pasta, bring back to the boil, cover, reduce the heat, and allow to simmer for five minutes.

  • After 5 minutes, add the greens and meatballs to the pan, bring back to the boil, cover, reduce heat and cook for a further 5 minutes until the meatballs are cooked through and the greens wilted.

  • Divide the soup between 4 bowls and finish with some of grated parmesan. Serve immediately, with the ciabatta if you’d like.