Description
Looking for a delicious comfort food recipe? Discover how to make Italian Wedding Soup with our easy tips and tricks!
Ingredients
Scale
- 1/2 pound (227g) ground beef
- 1/2 pound (227g) ground pork (or substitute all beef)
- 1/3 cup (30g) fresh bread crumbs
- 1/4 cup (25g) grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh parsley, finely chopped
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 3/4 cup)
- 8 cups (2 liters) chicken broth, preferably homemade
- 1/2 cup (90g) acini di pepe or orzo pasta
- 6 cups (180g) fresh spinach or escarole, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh lemon wedges, for serving
Instructions
- Step 1: Prepare the Meatballs In a large bowl, combine the ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently using your hands until just combined—remember not to overwork the mixture. Use a teaspoon or small cookie scoop to form tiny meatballs (about 3/4-inch in diameter). You should get approximately 40-50 meatballs. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
- Step 2: Brown the Meatballs Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches to avoid crowding, lightly brown the meatballs on all sides (about 2 minutes per batch). They don’t need to be cooked through completely as they’ll finish cooking in the soup. Transfer to a paper towel-lined plate and set aside.
- Step 3: Build the Soup Base In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened but not browned, about 5-7 minutes. Add the dried oregano and thyme, stirring to release their aromatics. Season with a pinch of salt and pepper.
- Step 4: Simmer the Soup Pour in the chicken broth and bring to a gentle boil. Reduce heat to maintain a simmer, then carefully add the browned meatballs. Let the soup simmer for about 10 minutes to allow the flavors to meld and ensure the meatballs cook through.
- Step 5: Add Pasta and Finish Add the acini di pepe or orzo to the simmering soup and cook according to package instructions, usually 6-8 minutes. Two minutes before the pasta is done, stir in the chopped spinach or escarole and continue cooking until the greens are just wilted and the pasta is al dente. Taste and adjust seasoning with additional salt and pepper if needed.
- Step 6: Serve Ladle the hot **Italian Wedding Soup** into warm bowls. Garnish each serving with a sprinkle of fresh Parmesan cheese and offer lemon wedges on the side—a squeeze of fresh lemon brightens all the flavors wonderfully. Serve with crusty Italian bread for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg