Italian Wedding Soup
This Italian Wedding Soup features savory meatballs in a flavorful broth with spinach and pasta.
Equipment
- soup pot
- crock pot
- Instant Pot
Ingredients
Meatballs
- 0.5 lb ground beef 85% lean
- 0.5 lb ground pork
- 1 large egg beaten
- 0.5 cup Italian breadcrumbs
- 0.25 cup Parmesan cheese grated
- 3 cloves garlic minced
- 0.33 cup fresh parsley finely chopped
- 0.75 teaspoon salt
- 0.25 teaspoon pepper
Soup
- 1 medium yellow onion diced
- 1.25 cups carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 0.75 cup acini de pepe pasta uncooked
- 4-5 cups fresh spinach
- salt to taste
- pepper to taste
To Garnish
- Parmesan cheese freshly grated
Instructions
Stove Top Method
- Gently combine the meatball ingredients, don’t overwork the meat. Roll into ¾-inch balls.
- Heat olive oil in a large soup pot over medium-high heat.
- Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
- Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
- Add the garlic and Italian seasoning and cook for 1 minute.
- Add the chicken broth. Bring to a boil, then reduce to a simmer.
- Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!
Notes
Flavor enhancers like hot sauce, Worcestershire sauce, and mustard powder can be used as needed. The soup can be stored in an airtight container for 3-4 days or frozen for 3-4 months. For crock pot or instant pot methods, refer to the recipe instructions.
Nutrition
Serving: 1bowlCalories: 328kcal
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