Description
This classic Italian Wedding Soup features tender homemade meatballs simmered in a flavorful broth with vegetables, pasta, and fresh spinach. A comforting and hearty soup perfect for any occasion.
Ingredients
Scale
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 tsp salt, 1/4 tsp pepper)
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and pepper. Gently toss using your hands to evenly blend all ingredients without overworking the mixture.
- Shape Meatballs: Form the mixture into small meatballs about 3/4 inch to 1 inch in diameter and place them on a large plate.
- Brown Meatballs: Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet. Add half of the meatballs and cook, turning occasionally, until browned on 2 or 3 sides, about 4 minutes total. Transfer browned meatballs to a paper towel-lined plate. Repeat with the remaining meatballs, leaving the oil in the skillet. Note that meatballs are not cooked through yet and will finish cooking in the soup.
- Sauté Vegetables: While browning meatballs, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery and sauté until softened, about 6 to 8 minutes. Add minced garlic and sauté for 1 more minute until fragrant.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth, season the soup with salt and pepper to taste, and bring the mixture to a boil.
- Simmer Soup: Add the dry pasta and browned meatballs to the pot. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pasta is tender and meatballs are cooked through, about 10 minutes.
- Add Spinach and Finish: During the last minute of cooking, stir in the chopped fresh spinach until wilted.
- Serve: Ladle the soup into bowls and sprinkle with finely shredded parmesan cheese. Serve warm for a comforting meal.
Notes
- Use a hearty rustic bread for the bread crumbs by processing a slice into fine crumbs; save leftover bread for serving with butter or freezing.
- To make a brothier soup, reduce pasta to 3/4 cup as it absorbs broth over time; you can add more broth later to thin the soup.
- For extra depth of flavor, simmer a parmesan rind with the soup if available.
- This recipe makes about 12 cups of soup, serving approximately 6 people.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
