Italian Wedding Meatball Soup
Italian Wedding Meatball Soup is a classic, comforting dish made with tender meatballs, delicate pasta, and fresh greens simmered in a rich, flavorful broth. This easy-to-make soup is hearty yet light, making it a perfect meal for any time of the year.
Equipment
- Large pot For cooking the soup
- Mixing bowl For preparing the meatballs
- Ladle For serving
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs plain or Italian-style
- 1 egg beaten
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 8 cups chicken broth
- 1 small onion diced
- 3/4 cup acini di pepe pasta or orzo
- 3 cups baby spinach or escarole, chopped
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 3 minutes until softened.
- Pour in the chicken broth and bring to a simmer. Gently drop in the meatballs and let them cook for 10 minutes.
- Add the pasta and continue cooking for another 8-10 minutes until tender.
- Stir in the chopped spinach and let it wilt for about 2 minutes. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with extra Parmesan cheese. Serve warm.
Notes
- For extra depth, use a mix of beef and veal for the meatballs.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To prevent pasta from absorbing too much broth, cook it separately and add it to individual servings.
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