Italian Wedding Soup Recipe
A simple recipe for classic Italian Wedding Soup that comes together so quickly. Meatballs, pasta with spinach in a rich broth.
For the Italian Meatballs
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 large egg
- 1 garlic clove minced
- 1/3 cup parmesan cheese grated
- 1/4 cup plain breadcrumbs
- 3 Tbsp whole milk
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- ½ tsp Italian seasoning
For the Wedding Soup:
- 1 medium onion finely chopped
- 1 carrot peeled and thinly sliced
- 5 oz fresh spinach coarsley chopped
- 2 garlic cloves minced
- 1 Tbsp unsalted butter
- 1/2 cup dry acini de pepe pasta or orzo
- 8 cups chicken broth
- 1 ½ tsp salt or to taste
- ½ tsp ground black pepper or to taste
- 1 Tbsp olive oil
- Freshly grated Parmesan cheese for serving
In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.
Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.