Description
Italian Wedding Soup is a comforting classic made with tender meatballs, leafy greens, vegetables, and small pasta simmered in a flavorful broth, perfect for a hearty yet light meal.
Ingredients
- For the Meatballs:
- 1/2 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 cup acini di pepe or small pasta
- 4 cups fresh spinach or escarole, chopped
- Salt and black pepper, to taste
Instructions
- In a bowl, combine all meatball ingredients and mix gently until just combined.
- Form mixture into small bite-sized meatballs.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
- Add chicken broth and bring to a gentle boil.
- Carefully add meatballs to the boiling broth and cook for 8–10 minutes until cooked through.
- Add pasta and cook according to package instructions, about 7–9 minutes.
- Stir in the spinach or escarole and cook for 2–3 minutes until wilted.
- Season with salt and pepper to taste and serve hot.
Notes
- Keep meatballs small for authentic texture.
- Escarole is traditional, but spinach works well.
- The soup thickens as it sits; add more broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian