Soup
Italian Wedding Soup
Classic Italian wedding soup with tender homemade beef-and-pork meatballs, acini de pepe pasta, and spinach in a savory broth.
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Ingredients
Meatballs
- ½ lb. ground beef (80% lean)
- ½ lb. ground pork
- 1 egg (beaten)
- ½ cup Italian breadcrumbs (homemade is best)
- ¼ cup Parmesan cheese (finely grated into a powder)
- 3 cloves garlic (finely diced)
- ⅓ cup fresh parsley (roughly chopped)
- Salt & freshly ground pepper
Soup
- 1 tablespoon olive oil
- 1¼ cups carrots (diced)
- 1¼ cups yellow onion (diced)
- ¾ cup celery (diced)
- 1 tablespoon garlic (minced)
- 8 cups chicken broth (homemade is best)
- 2 teaspoons Italian seasoning
- Salt/pepper
- ¾ cup dry Acini de Pepe pasta
- 8 oz. fresh spinach
- Fresh parsley (roughly chopped)
- Freshly grated Parmesan cheese
Method
- Gently combine the meatball ingredients, don't overwork the meat — we want tender meatballs. Roll the meat into 1-inch balls.
- Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
- Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup. Remove the meatballs and set aside.
- Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
- Add the garlic and sauté 1 minute.
- Add the chicken broth, Italian seasoning, and season with salt and pepper if desired. Bring to a boil.
- Reduce the heat to medium. Add the meatballs and pasta. Simmer for 10 minutes, until the meatballs are cooked through.
- Stir in the spinach.
- Garnish with fresh parsley and Parmesan cheese and serve!
Recipe from thecozycook.com