Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 lb ground beef; 1/2 lb ground pork; 1/2 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 2 large eggs; 2 cloves garlic, minced; 2 tbsp chopped fresh parsley; 1 tsp Italian seasoning; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 8 cups chicken broth; 3/4 cup acini di pepe pasta (or other small pasta); 4 cups fresh spinach or escarole, chopped; 1/4 tsp red pepper flakes (optional)

Description

Italian Wedding Soup is a cozy, savory soup with tender meatballs, delicate pasta, and wilted greens in a flavorful chicken broth.

Ingredients

Scale

1/2 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
8 cups chicken broth
3/4 cup acini di pepe pasta (or other small pasta)
4 cups fresh spinach or escarole, chopped
1/4 tsp red pepper flakes (optional)

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Instructions

In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, Italian seasoning, salt, and pepper.
Form the mixture into small, bite-sized meatballs.
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-6 minutes.
Pour in chicken broth and bring to a boil.
Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, until the meatballs are fully cooked.
Stir in the pasta and simmer for another 7-8 minutes until the pasta is tender.
Add chopped spinach or escarole and cook until wilted, 1-2 minutes.
Season with additional salt, pepper, and red pepper flakes to taste. Serve hot, optionally garnished with more Parmesan cheese.

Notes

Use ground turkey or chicken for a lighter version.
A squeeze of lemon juice before serving adds brightness.
Kale or chard can be substituted for spinach.
Use orzo or ditalini if acini di pepe is unavailable.
Make cheese-stuffed mini meatballs for added richness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Cholesterol: 95mg