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Creamy Italian Wedding Soup

A luxurious, velvety twist on the classic Italian Wedding Soup featuring seared mini meatballs in a rich parmesan cream broth.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb Italian sausage removed from casings
  • 0.5 lb ground beef 80/20
  • 0.5 cup parmesan cheese grated
  • 1 egg large
  • 0.25 cup almond flour or breadcrumbs
Soup Base
  • 2 tbsp unsalted butter
  • 6 cups chicken broth high quality
  • 1 cup heavy whipping cream
  • 2 cups fresh baby spinach
  • 0.5 cup fresh parsley chopped

Equipment

  • Large Dutch Oven
  • Mixing bowl
  • Ladle
  • Chef's Knife

Method
 

  1. In a bowl, mix sausage, beef, parmesan, egg, and almond flour. Roll into mini meatballs.
  2. In a Dutch oven, brown the meatballs in butter/oil until golden. Remove and set aside.
  3. Add chicken broth to the pot, scraping the bottom to release flavor. Bring to a simmer.
  4. Return meatballs to the pot and cook for 10 minutes until done.
  5. Reduce heat to low and stir in heavy cream and extra parmesan until smooth.
  6. Add spinach and stir until wilted (about 1 minute).
  7. Serve hot, topped with fresh parsley and sourdough bread on the side.

Notes

For a non-keto version, add 1/2 cup of Acini di Pepe pasta to the broth before adding the cream.