Description
This Italian Wedding Soup features homemade meatballs, fresh spinach, and acini de pepe pasta simmered in a rich chicken broth. Perfect for cozy dinners or family gatherings.
Ingredients
- 1/2 lb ground beef (85% lean)
- 1/2 lb ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/3 cup parsley, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta
- 4–5 cups spinach
- Salt and pepper, to taste
- Freshly grated Parmesan cheese for garnish
Instructions
1. Combine meatball ingredients, roll into 3/4-inch balls.
2. Heat olive oil in a soup pot. Brown meatballs in batches for 2 minutes per side.
3. Remove and set aside. Add onion, carrots, and celery, sauté 6 minutes.
4. Add garlic and Italian seasoning. Cook 1 minute.
5. Add chicken broth, bring to boil, reduce to simmer. Add meatballs and cook 15 minutes.
6. Boil pasta separately until al dente, drain, and set aside.
7. Add spinach to soup, stir until wilted. Adjust seasoning.
8. Serve with pasta, ladle soup over, top with Parmesan.
Notes
Roll meatballs small for even cooking.
Cook pasta separately if storing leftovers.
Add kale instead of spinach for a variation.
Freeze without pasta for best results.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 328
- Sugar: 5
- Sodium: 1755
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0.1
- Carbohydrates: 24
- Fiber: 3
- Protein: 23
- Cholesterol: 88