Description
A comforting and classic Italian Wedding Soup featuring tender homemade meatballs, fresh vegetables, and pasta simmered in a flavorful chicken broth, garnished with shredded parmesan. Perfect for a hearty and satisfying meal.
Ingredients
Scale
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 tsp salt and 1/4 tsp pepper)
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare Meatballs: Add ground beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper to a large mixing bowl. Gently toss and break up mixture with your hands to combine evenly. Shape into small meatballs about 3/4 inch to 1 inch in diameter and place on a large plate.
- Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned on 2 or 3 sides, about 4 minutes. Transfer browned meatballs to a paper towel-lined plate. Repeat with remaining meatballs. Note that meatballs will not be fully cooked yet.
- Sauté Vegetables: While browning meatballs, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery. Sauté until softened, about 6 to 8 minutes. Add minced garlic and sauté for 1 more minute.
- Add Broth and Simmer: Pour in chicken broth, season with salt and pepper to taste, and bring to a boil. Add pasta and browned meatballs to the pot. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
- Add Spinach and Serve: Stir in roughly chopped spinach during the last minute of cooking until wilted. Serve the soup warm, topped with finely shredded parmesan cheese.
Notes
- Use a hearty rustic bread for the bread crumbs; pulse a slice in a food processor to get fresh crumbs.
- If you prefer a brothier soup, reduce pasta to 3/4 cup. Add more broth later if needed as pasta will absorb liquid.
- For added flavor, simmer a parmesan rind with the soup broth.
- The recipe makes about 12 cups of soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
