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Italian Wedding Soup

A classic Italian Wedding Soup featuring savory meatballs in a flavorful chicken broth with spinach and pasta, perfect for a comforting meal.

Ingredients

Scale
  • 1 Tablespoon olive oil
  • ½ lb. ground beef, 85% lean
  • ½ lb. ground pork
  • 1 egg, beaten
  • ½ cup Italian breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • ⅓ cup fresh parsley, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon Italian seasoning
  • 6 cups chicken broth
  • 1 cup small pasta (such as acini di pepe or orzo)
  • 2 cups fresh spinach
  • Parmesan cheese, freshly grated (for garnish)

Instructions

  1. Combine ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper in a bowl. Mix gently without overworking the meat.
  2. Roll mixture into ¾-inch meatballs.
  3. Heat olive oil in a large pot over medium heat. Brown meatballs in batches for about 2 minutes, then remove and set aside.
  4. Add diced onion, carrots, and celery to the pot. Cook over medium heat for 6 minutes until softened, adding a splash of olive oil if needed.
  5. Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
  6. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
  7. Return meatballs to the pot and simmer gently.
  8. In a separate pot, boil pasta until al dente, then drain.
  9. Add cooked pasta to serving bowls to prevent it from absorbing broth during storage.
  10. Stir fresh spinach into the soup and cook until wilted, about 2 minutes.
  11. Ladle soup over pasta in bowls and garnish with freshly grated Parmesan cheese. Serve immediately.

Notes

Cooking pasta separately and adding it to bowls before serving prevents it from absorbing too much broth, especially if you plan to store leftovers. The meatballs are browned but finish cooking in the simmering soup, keeping them tender and flavorful.

Nutrition

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