Aspen Ridge Natural Beef

Italian Wedding Soup



  • 1 pound Aspen Ridge® ground beef
  • 2 quarts chicken stock
  • 2 Tablespoons olive oil
  • 1 medium onion (2 Tablespoons minced, the rest chopped)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 teaspoon thyme
  • 1/2 teaspoon poultry seasoning
  • salt and freshly ground black pepper to taste
  • 1/2 cup small pasta, I used orzo
  • 1 bag baby spinach
  • 1 teaspoon salt
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 egg

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Nutrition Profile

Calories: 580.6 Total Fat: 28.5g, Cholesterol: 102.6mg, Sodium: 1,094.5mg, Potassium: 1,323.3mg, Total Carbohydrate: 47.3g, Protein: 32.7g


  1. Heat oil in large stockpot. Sauté the minced onion till soft and translucent. Remove to medium bowl. Add the chopped onion, celery, and carrots to pan and cook till tender. Add stock and seasonings and let simmer.
  2. Make meatballs by combining cooked minced onion, ground beef, salt, bread crumbs and egg. When well combined, make meatballs (1/2-1 inch in diameter).
  3. Sauté meatballs or drop raw into simmering soup. Simmer until meat is cooked through. Add pasta and cook.
  4. Immediately before serving, stir in spinach.

Learn how we use a natural process to produce natural beef.