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