Why You’ll Love This Recipe
This Meatball and Green Soup is a satisfying, flavorful dish that combines the richness of homemade meatballs with the freshness of vibrant greens. The combination of tender meatballs, earthy greens, and the light vegetable broth makes it an ideal meal for any time of year, especially when you’re looking for something wholesome and hearty. Whether you’re preparing for a cozy night in or want a crowd-pleasing dish, this soup has it all.
Ingredients
For the Meatballs
- ¼ cup grated Parmesan
- ¼ cup Progresso Plain Panko Crispy Breadcrumbs
- 2 tablespoon minced fresh parsley
- 1 tablespoon minced fresh oregano
- ¾ teaspoon sea salt
- 1 tablespoon lard or heat-tolerant cooking oil for searing meatballs
For the Soup
- ¼ cup vegetable fat
- 1 onion, trimmed and minced
- 1 carrot, scrubbed and minced
- ½ teaspoon sea salt, plus more to taste
- 4 cloves garlic, smashed, peeled, and minced
- ½ bunch dandelion greens (2 ½-ounces), rinsed well and chopped
- 2 big handfuls spicy baby greens (2 ½-ounces), rinsed
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh oregano
- 4 cups Progresso Vegetable Cooking Stock
- Freshly ground pepper to taste
- Half a lemon
- Shaved Parmesan for serving
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meatballs: In a large bowl, combine the grated Parmesan, Panko breadcrumbs, parsley, oregano, and sea salt. Mix well. Add in the ground meat of your choice and mix until well combined. Roll the mixture into small meatballs, about 1-inch in diameter.
- Sear the Meatballs: Heat a tablespoon of lard or cooking oil in a large skillet over medium heat. Sear the meatballs in batches, turning them until golden brown on all sides. Once browned, remove them from the skillet and set them aside.
- Make the Soup Base: In a large pot, heat the vegetable fat over medium heat. Add the minced onion and carrot. Season with ½ teaspoon of sea salt and sauté until softened, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
- Simmer the Soup: Add the vegetable stock to the pot and bring to a simmer. Add the dandelion greens, spicy baby greens, parsley, oregano, and freshly ground pepper. Stir to combine and cook for 5 minutes until the greens are wilted.
- Add the Meatballs: Carefully add the seared meatballs into the soup. Simmer for 10-15 minutes to allow the meatballs to cook through and the flavors to meld together.
- Finish the Soup: Squeeze half a lemon into the soup for brightness and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan before serving.
Servings and Timing
This recipe yields about 4 servings and takes approximately 45 minutes from start to finish.
Variations
- Meat Alternatives: Swap the ground meat for turkey, chicken, or even a plant-based alternative to suit dietary preferences.
- Greens: If dandelion greens aren’t available, feel free to substitute with kale, spinach, or Swiss chard for a similar effect.
- Broth Swap: You can use chicken stock or bone broth instead of vegetable stock for a richer flavor.
- Add More Vegetables: Add other vegetables like celery, zucchini, or potatoes for a heartier soup.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm the soup on the stove over low heat until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
FAQs
1. Can I use a different type of meat for the meatballs?
Yes! You can use turkey, chicken, pork, or even plant-based meat for the meatballs depending on your preference.
2. What if I can’t find dandelion greens?
You can substitute with other leafy greens like kale, spinach, or Swiss chard for a similar taste and texture.
3. Can I freeze this soup?
Yes, you can freeze the soup. Let it cool completely, then transfer to an airtight container and store in the freezer for up to 3 months. Reheat thoroughly before serving.
4. How can I make this recipe spicier?
Add red pepper flakes to the soup or use spicy greens such as arugula for an extra kick.
5. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free breadcrumbs or omit the breadcrumbs entirely.
6. Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate the meatballs a day in advance. Just cook them when you're ready to make the soup.
7. How can I thicken the soup?
If you'd like a thicker soup, you can blend a portion of the soup with an immersion blender or mash some of the vegetables to create a creamier texture.
8. Can I use a slow cooker for this recipe?
Yes, you can prepare the soup in a slow cooker. Brown the meatballs and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 4-6 hours.
9. Is there a way to make this recipe dairy-free?
Yes, you can omit the Parmesan cheese in both the meatballs and as a garnish and substitute with a dairy-free cheese alternative.
10. What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or roasted vegetables for a complete meal.
Conclusion
This Hearty Meatball and Green Soup is a wonderful way to enjoy a comforting and nourishing meal. It’s full of flavor, thanks to the delicious meatballs and vibrant greens. The simple yet wholesome ingredients come together in a rich and savory broth, making it a perfect choice for any occasion. Whether you’re preparing it for a weeknight dinner or a special gathering, this recipe will surely be a hit!
Italian Wedding Soup
- Total Time: 45 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Hearty Meatball and Green Soup combines savory meatballs, fresh greens, and vibrant vegetables in a deliciously satisfying dish. Perfect for cozy meals, this soup is loaded with tender Parmesan-infused meatballs and hearty greens like dandelion and spicy baby greens, making it a nourishing and flavorful option for any occasion. Ready in under an hour, this soup can be adapted to suit various dietary preferences. Whether you're looking for a comforting weeknight dinner or a crowd-pleasing dish, this recipe is guaranteed to impress.
Ingredients
For the Meatballs
- ¼ cup grated Parmesan
- ¼ cup Progresso Plain Panko Crispy Breadcrumbs
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh oregano
- ¾ tsp sea salt
- 1 tbsp lard or heat-tolerant cooking oil for searing meatballs
For the Soup
- ¼ cup vegetable fat
- 1 onion, trimmed and minced
- 1 carrot, scrubbed and minced
- ½ tsp sea salt, plus more to taste
- 4 cloves garlic, smashed, peeled, and minced
- ½ bunch dandelion greens (2 ½ oz), rinsed and chopped
- 2 big handfuls spicy baby greens (2 ½ oz), rinsed
- 1 tbsp minced fresh parsley
- 1 tbsp minced fresh oregano
- 4 cups Progresso Vegetable Cooking Stock
- Freshly ground pepper to taste
- Half a lemon
- Shaved Parmesan for serving
Instructions
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Prepare the Meatballs: Combine Parmesan, breadcrumbs, parsley, oregano, and sea salt in a large bowl. Add ground meat and mix until well combined. Form into 1-inch meatballs.
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Sear the Meatballs: Heat oil in a large skillet over medium heat. Brown meatballs in batches, turning to cook all sides. Set aside.
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Make the Soup Base: Heat vegetable fat in a large pot over medium heat. Sauté onion and carrot with ½ teaspoon salt until softened (5-7 minutes). Add garlic and sauté for another minute.
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Simmer the Soup: Add vegetable stock to the pot and bring to a simmer. Add greens, parsley, oregano, and pepper. Cook for 5 minutes until greens wilted.
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Add the Meatballs: Carefully add meatballs to the soup. Simmer for 10-15 minutes, allowing meatballs to cook through.
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Finish the Soup: Squeeze half a lemon into the soup for brightness. Adjust seasoning with more salt and pepper as needed.
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Serve: Ladle soup into bowls and garnish with shaved Parmesan before serving.
Notes
- Meat Alternatives: You can substitute turkey, chicken, or plant-based meat for the meatballs.
- Greens Alternatives: If dandelion greens are unavailable, use kale, spinach, or Swiss chard.
- Broth Variations: Chicken stock or bone broth can be used instead of vegetable stock.
- Add More Veggies: Consider adding celery, zucchini, or potatoes for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
