Description
This classic Italian Wedding Soup features tender homemade meatballs simmered in a savory chicken broth with diced vegetables, pasta, and fresh spinach, topped with parmesan cheese for a comforting and hearty meal.
Ingredients
Scale
Meatballs
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup fresh white bread crumbs
- 3/4 teaspoon Italian seasoning
- 1/2 cup shredded parmesan
- 1 egg
- Salt and pepper, to taste
Soup
- 1 Tbsp olive oil (for browning meatballs)
- 1 Tbsp olive oil (for sautéing vegetables)
- 1 cup carrots, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 5 (14.5 ounce) cans low-sodium chicken broth
- 1 cup acini de pepe or orzo pasta, uncooked
- 3 cups baby spinach leaves
- Shredded parmesan cheese, for serving
Instructions
- Prepare Meatballs: In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, Italian seasoning, shredded parmesan, egg, salt, and pepper. Gently mix until all ingredients are evenly combined, then shape the mixture into 1-inch meatballs.
- Brown Meatballs: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half of the meatballs and cook for about 3 minutes per side, turning to brown all sides. Transfer the browned meatballs to a plate and repeat with the remaining meatballs.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the same pot and reduce heat to medium-low. Add diced onion, carrots, and celery and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute. Season with salt and pepper to taste.
- Add Broth and Boil: Pour in the low-sodium chicken broth, raise the heat, and bring the mixture to a boil.
- Cook Pasta and Meatballs: Add the uncooked pasta and browned meatballs to the boiling broth. Cook for 8 to 10 minutes until the pasta is tender and the meatballs are fully cooked. In the last minute of cooking, add the baby spinach leaves and cook until just wilted.
- Serve: Ladle the soup into bowls and top with extra shredded parmesan cheese. Serve hot for a comforting Italian meal.
Notes
- Use fresh white bread crumbs for the best texture in meatballs.
- Italian seasoning can be substituted with a mix of dried basil, oregano, and thyme if unavailable.
- Acini de pepe pasta can be replaced with small pasta like orzo or ditalini.
- For a lower sodium dish, opt for no-salt-added chicken broth.
- Meatballs can be made in advance and refrigerated or frozen before cooking.
