Italian Wedding Soup
A cozy and creamy soup featuring savory meatballs, fresh vegetables, and delicate pasta, perfect for any occasion.
Ingredients
For the Meatballs
- ½ pound 90/10 ground beef Adds a rich, meaty flavor.
- ½ pound mild Italian ground pork sausage Brings a subtle spice.
- ½ cup Italian-style breadcrumbs Binds meatballs, adds fluffiness.
- ⅓ cup grated Parmesan cheese Enhances flavor with a nutty finish.
- 1 large egg (beaten) Acts as a binder for meatballs.
- ¼ cup finely chopped fresh flat-leaf parsley Brightens flavor and color.
- 2 cloves garlic (finely minced) Infuses aromatic goodness.
- 1 teaspoon salt Boosts all flavors.
- ¼ teaspoon black pepper Adds mild heat.
For the Soup
- 2 tablespoons olive oil (divided) For sautéing and rich flavor.
- ½ small white onion (diced) Adds sweetness and texture.
- 3 medium carrots (peeled and diced) Sweet and crunchy contrast.
- 3 ribs celery (diced) Provides a delightful crunch.
- 3 cloves garlic (finely minced) Extra garlic flavor.
- 8 cups chicken broth Soul of the soup, brimming with flavor.
- 1 cup acini de pepe pasta Little pasta that absorbs flavors beautifully.
- ½ teaspoon salt For seasoning.
- ¼ teaspoon black pepper For seasoning.
- ¼ teaspoon red pepper flakes (optional) A pinch of heat if desired.
- 3 cups fresh baby spinach (roughly chopped) Adds color and nutrition.
- Fresh flat-leaf parsley (chopped, optional) For garnish.
Instructions
Preparation
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, beaten egg, parsley, garlic, salt, and pepper. Mix until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Cooking
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add meatballs in batches, cooking until brown on all sides (about 5-6 minutes). Remove and set aside.
- In the same pot, add remaining olive oil and sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook for another minute.
- Pour in chicken broth, bring to a boil. Add cooked meatballs and pasta. Season with salt, pepper, and red pepper flakes if using. Cook until pasta is al dente (about 10 minutes).
Serving
- Stir in chopped spinach until just wilted (about 2 minutes).
- Ladle soup into bowls, garnish with parsley, and serve hot.
Notes
Use fresh ingredients for better flavor. Adjust pasta cooking time for al dente texture. This soup keeps well in the fridge and can be frozen for up to 3 months.