A heartwarming Italian-American classic featuring tiny, tender meatballs, leafy greens, and delicate pasta all simmered in a rich chicken broth. It's the perfect cozy meal for a chilly day, full of comforting flavors and textures.
Prep25 min
Cook35 min
Servings4
Serving size: 1.5 cups
554cal
35gprotein
28gcarbs
33g
Ingredients
0.5 lb ground beef (80/20 lean to fat ratio recommended)
0.5 lb ground pork
0.5 cup plain breadcrumbs
0.25 cup parmesan cheese (freshly grated, plus more for serving)
An incredibly easy and addictive snack perfect for any occasion. Plain oyster crackers are tossed in a savory blend of melted butter, ranch seasoning, dill, and garlic, then baked to golden, crispy perfection. Ideal for topping soups, adding to salads, or simply munching on by the handful.
About Italian Wedding Soup with Seasoned Oyster Crackers
Warm, soul-satisfying Italian Wedding Soup, a protein-packed comfort food for any evening.
This italian_american dish is perfect for dinner. With 803.0500000000001 calories and 39.05g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp olive oil
1 pcs yellow onion (medium, finely chopped)
2 pcs carrots (medium, finely diced)
2 pcs celery ribs (finely diced)
8 cup low-sodium chicken broth
0.5 cup acini di pepe pasta
1 pcs escarole (medium head, washed and roughly chopped)
Instructions
1
Prepare the Meatballs
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, 2 tbsp of the chopped parsley, the beaten egg, 1 minced garlic clove, 0.5 tsp salt, and 0.25 tsp black pepper.
Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Roll the mixture into small meatballs, about 1/2 to 3/4 inch in diameter. A small cookie scoop can help keep them uniform. You should have about 30-40 meatballs. Set them aside on a plate or baking sheet.
2
Build the Soup Base (Soffritto)
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery (the soffritto). Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6-8 minutes.
Add the remaining 2 minced garlic cloves and cook for another minute until fragrant, stirring constantly to prevent burning.
3
Simmer the Soup and Cook Meatballs
Pour the chicken broth into the pot and increase the heat to bring it to a gentle boil.
Season the broth with the remaining 0.75 tsp salt and 0.25 tsp black pepper.
Carefully drop the meatballs one by one into the simmering broth. Reduce the heat to a low simmer and cook for 5-7 minutes, or until the meatballs are cooked through.
4
Add Pasta and Greens
Stir in the acini di pepe pasta. Continue to simmer until the pasta is al dente, which typically takes 8-10 minutes, or according to the package directions.
Once the pasta is nearly cooked, stir in the chopped escarole. Cook for 2-3 minutes, just until the greens have wilted into the soup.
5
Serve and Garnish
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle the hot soup into bowls.
Garnish with the remaining 1 tbsp of fresh parsley and a generous sprinkle of extra Parmesan cheese before serving.
249cal
4gprotein
26gcarbs
15gfat
Ingredients
9 oz Oyster Crackers (One standard bag)
0.5 cup Unsalted Butter (Melted)
1 oz Dry Ranch Seasoning Mix (One standard 1-ounce packet)
1 tsp Dried Dill
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.25 tsp Cayenne Pepper (Optional, for a hint of heat)
Instructions
1
Preheat Oven and Prepare Pan
Position a rack in the center of your oven and preheat to 250°F (120°C).
Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2
Create the Seasoning Mixture
In a small, microwave-safe bowl, melt the unsalted butter. This should take about 30-45 seconds.
To the melted butter, add the dry ranch seasoning mix, dried dill, garlic powder, onion powder, and optional cayenne pepper.
Whisk thoroughly until all the seasonings are fully combined and no lumps remain.
3
Coat the Crackers
Place the oyster crackers in a large mixing bowl.
Slowly pour the seasoned butter mixture over the crackers while gently tossing with a rubber spatula.
Continue to toss gently until every cracker is evenly coated. Work carefully to avoid crushing the crackers.
4
Bake to Perfection
Spread the coated crackers in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan.
Bake for 15 to 20 minutes, removing the pan at the 10-minute mark to gently stir the crackers.
The crackers are done when they are dry to the touch, fragrant, and a light golden brown.
5
Cool and Store
Remove the baking sheet from the oven and place it on a wire rack.
Let the crackers cool completely on the baking sheet. This is a crucial step, as they will become significantly crispier as they cool.
Once fully cooled, transfer the crackers to an airtight container. They can be stored at room temperature for up to one week.