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Easy Italian Wedding Soup

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A comforting family classic filled with savory meatballs, tender pasta, and bright greens in a flavorful chicken broth.

Ingredients

Scale
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 10 cups chicken broth
  • 3/4 cup acini di pepe or orzo
  • 5 ounces baby spinach or chopped escarole
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Make the meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, minced garlic, egg, salt, and pepper. Mix gently and roll into 3/4 inch meatballs. Bake at 400°F (200°C) for 15 minutes.
  2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook for 5 to 7 minutes. Stir in minced garlic and cook for 1 minute.
  3. Simmer the soup: Pour in chicken broth and bring to a boil. Add cooked meatballs, reduce heat, and simmer for about 10 minutes.
  4. Add pasta and greens: Stir in acini di pepe (or orzo) and cook for 7 to 8 minutes. Fold in spinach or escarole and simmer until wilted.
  5. Serve: Ladle into bowls, garnish with Parmesan cheese, and enjoy!

Notes

For best results, use fresh ingredients and avoid overmixing meatballs. Store leftovers in an airtight container for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/easy-italian-wedding-soup/

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