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Italian Wedding Soup

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A flavorful Italian wedding soup made with tender meatballs, ditalini pasta, fresh spinach, and a pesto-infused chicken broth.

Ingredients

Scale
  • 1 egg
  • 1/2 pound ground beef (80/20)
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs (panko also works)
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup fresh basil or parsley, chopped
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 celery stalks, diced
  • 2 large carrots, diced
  • 8 cups chicken stock
  • 1 cup uncooked ditalini pasta or similar small pasta
  • 1/4 cup fresh pesto (homemade or store-bought)
  • 3 cups packed fresh spinach leaves
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  1. In a bowl, combine egg, ground beef, ground pork, breadcrumbs, Parmesan, basil or parsley, garlic, salt, and pepper. Mix well and form into small meatballs about 3/4 inch in diameter.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Brown meatballs in batches, turning to brown all sides, about 5 minutes total. Remove and set aside.
  3. In the same pot, add remaining olive oil. Sauté onion, celery, carrots, and garlic with kosher salt until softened, about 5 minutes.
  4. Add chicken stock, bring to a boil, then reduce to a simmer.
  5. Add ditalini pasta and cooked meatballs to the broth. Simmer until pasta is tender and meatballs cooked through, about 10 minutes.
  6. Stir in fresh pesto, Parmesan cheese, spinach, and lemon juice. Cook until spinach wilts, about 1 minute.
  7. Adjust seasoning with salt and pepper, then serve hot with additional Parmesan if desired.

Notes

1. Ground turkey can substitute for beef and pork for a healthier version.
2. Spinach can be replaced with escarole or kale.
3. Use small pasta shapes like farfalline, stelline, or orzo if ditalini is unavailable.

Nutrition

Find it online: https://www.receipster.com/italian-wedding-soup-2/

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