Italian Wedding Soup Recipe
Italian Wedding Soup is a delightful and comforting dish that brings together the rich flavors of Italy in a single bowl.
Equipment
- Large stockpot
- Mixing bowl
- Baking sheet (for the meatballs)
Ingredients
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
For the Soup:
- 8 cups chicken broth
- 1 cup acini di pepe pasta (or any small pasta of your choice)
- 2 cups fresh spinach, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Meatballs:In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper.Mix the ingredients thoroughly until well combined.Shape the mixture into small, bite-sized meatballs and place them on a baking sheet.
- Cook the Meatballs:In the large stockpot, heat the olive oil over medium heat.Add the chopped onion, carrots, and celery, and sauté until they become tender and slightly caramelized.Pour in the chicken broth and bring it to a gentle boil.Carefully drop the meatballs into the boiling broth, one by one, and let them cook for about 10 minutes until they float to the top and are fully cooked.
- Add Pasta and Spinach:Stir in the acini di pepe pasta (or any small pasta of your choice) and let it cook according to the package instructions until al dente.Toss in the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Season and Serve:Season the soup with salt and pepper to taste.Ladle the soup into bowls, ensuring each serving has a generous amount of meatballs, vegetables, and pasta.Serve hot with a sprinkle of grated Parmesan cheese on top and a slice of crusty Italian bread on the side.