🍲 Italian Wedding Soup
A hearty, healthy, and delicious soup made with mini meatballs, tender greens, and pasta in a savory broth.
✨ Ingredients (Serves 4–6):
🧆 For the Meatballs:
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½ lb (225g) ground beef
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½ lb (225g) ground pork (or use all beef/turkey/chicken if preferred)
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½ cup breadcrumbs
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1 egg
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2 tbsp grated Parmesan cheese
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1 tsp garlic powder
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1 tsp dried parsley
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Salt & pepper to taste
🍜 For the Soup:
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1 tbsp olive oil
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1 small onion, diced
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2 carrots, peeled & diced
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2 celery stalks, diced
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2 cloves garlic, minced
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6 cups chicken broth
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½ cup acini di pepe or orzo pasta
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3 cups fresh spinach or esc arole, chopped
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Salt & pepper to taste
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Fresh Parmesan, for serving
👩🍳 Instructions:
1. Make the Meatballs:
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In a bowl, combine all the meatball ingredients.
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Mix gently (don’t overwork it!) and roll into small ¾-inch balls.
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Place on a tray and set aside. You can bake them at 400°F (200°C) for 10 minutes or cook them directly in the soup.
2. Sauté the Veggies:
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In a large soup pot, heat olive oil over medium heat.
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Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
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Add garlic and cook 1 minute more.
3. Add Broth & Meatballs:
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Pour in the chicken broth and bring to a gentle boil.
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Carefully drop the meatballs into the soup. Reduce heat to a simmer and cook for 10–12 minutes.
4. Cook the Pasta:
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Add pasta and cook for another 8–10 minutes, until pasta is tender and meatballs are fully cooked.
5. Add the Greens:
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Stir in chopped spinach or escarole. Cook for 2–3 minutes until wilted.
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Taste and adjust seasoning with salt and pepper.
6. Serve:
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Ladle into bowls, top with grated Parmesan, and serve with crusty bread!
💡 Tips:
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Make ahead: Soup keeps well in the fridge for 3–4 days.
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Freeze: Freeze meatballs separately for quick soup prep later.
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Shortcut: Use pre-cooked meatballs or mini frozen ones in a pinch!
