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Italian Wedding Soup

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A comforting Italian Wedding Soup filled with savory meatballs, vibrant vegetables, and tiny pasta in a flavorful chicken broth.

Ingredients

Scale
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 8 cups chicken broth
  • 1 cup small pasta (like acini di pepe or orzo)
  • 2 cups fresh spinach, chopped
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • Extra Parmesan for serving

Instructions

  1. Prepare the Meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined, then form them into small, bite-sized meatballs.
  2. Sauté the Veggies: In a large pot, heat your chicken broth over medium heat. Once warm, add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables have softened and begin to release their fragrant aroma.
  3. Cook the Meatballs: Bring the broth to a gentle boil and carefully add your freshly formed meatballs to the pot. Reduce the heat to a simmer and let them cook for about 15 minutes until they are fully cooked through and flavorful.
  4. Add the Pasta: Once the meatballs are cooked, add the small pasta to your pot. Cook according to the package instructions, typically about 7-10 minutes. Stir occasionally to prevent sticking.
  5. Stir in the Spinach: When the pasta is tender, stir in the fresh chopped spinach. Let it cook for just a minute or two until the spinach is wilted and vibrant, adding a fresh burst of color and flavor to your soup.
  6. Serve and Garnish: Serve the soup hot, garnished with a sprinkle of extra Parmesan cheese on top for that added creaminess and flavor.

Notes

Pairs well with crusty bread or a simple side salad dressed with balsamic vinaigrette.

Nutrition

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