Italian Wedding Soup
A comforting soup filled with meatballs, fresh vegetables, and savory broth.
Equipment
- Large mixing bowl
- Non-stick skillet
- Large pot
Ingredients
Main Ingredients
- 8 oz. lean ground beef
- 8 oz. ground pork
- 0.5 cup fresh white bread crumbs from fresh bread, not dried
- 0.25 cup chopped fresh parsley
- 1.5 tsp minced fresh oregano or 3/4 tsp dried
- 0.5 cup finely shredded parmesan cheese
- 1 large egg
- 2 Tbsp olive oil
- 1.25 cup chopped carrots
- 1.25 cup chopped yellow onion
- 0.75 cup chopped celery
- 4 cloves garlic, minced
- 5 cans low-sodium chicken broth (14.5 oz each)
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach roughly chopped
- finely shredded parmesan for serving
Instructions
- In a large mixing bowl, combine ground beef, bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until evenly combined. Shape into small meatballs, about 3/4 to 1 inch in size.
- Heat 1 Tbsp of olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally, for about 4 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining meatballs.
- In a large pot, heat the remaining 1 Tbsp of olive oil over medium-high heat. Add carrots, onions, and celery. Sauté until softened, about 6-8 minutes. Then add garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, season with salt and pepper, and bring to a boil. Add the pasta and meatballs, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach during the last minute of cooking.
- Serve warm, sprinkled with additional parmesan cheese.
Notes
For a vegetarian option, substitute vegetable broth and plant-based meatballs.