Italian Wedding Soup Recipe
A traditional Italian Wedding Soup featuring savory meatballs, fresh greens, and a flavorful broth.
Ingredients
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 cup chicken broth
- 1/2 cup small pasta (like orzo or acini di pepe)
- 3 cup fresh spinach or escarole, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- In a bowl, mix all meatball ingredients until well combined. Roll into small, bite-sized meatballs.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Carefully drop the meatballs into the broth and let them cook for 10 minutes.
- Add pasta to the pot and cook according to package instructions, about 8-10 minutes.
- Stir in chopped spinach or escarole and season with salt and pepper. Simmer for another 5 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Notes
- You can use turkey or chicken for a lighter version of the meatballs.
- Substitute spinach with kale or escarole for different textures and flavors.
- Store leftovers in the fridge for up to 3 days.