Italian Wedding Soup
A cozy and flavorful Italian Wedding Soup with tender meatballs, delicate greens, and tiny pasta in a rich, savory broth. Perfect for a comforting meal!
Equipment
- Mixing bowl
- Large pot
- Cutting Board
- Wooden spoon
- Tongs
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs plain or Italian-seasoned
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 6 cups chicken broth preferably homemade or low-sodium
- 1 bay leaf
- 3/4 cup acini di pepe pasta or orzo as a substitute
- 3 cups fresh spinach or escarole chopped
- salt and pepper to taste
- Optional: Extra Parmesan for serving
Instructions
- In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, salt, black pepper, and minced garlic. Mix until just combined.
- Roll the mixture into small, bite-sized meatballs (about 3/4-inch in diameter) and place them on a tray.
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer.
- Carefully drop the meatballs into the simmering broth and let them cook for about 10 minutes, or until they are fully cooked through.
- Add the acini di pepe pasta and cook for another 7-8 minutes until tender.
- Stir in the chopped spinach or escarole and let it wilt for about 2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
- Serve hot with extra Parmesan cheese on top and a side of crusty bread.
Notes
For best results, cook the pasta separately if planning to store leftovers—this prevents it from absorbing too much broth.