Description
A classic Italian favorite featuring tender homemade meatballs, acini di pepe pasta, and fresh spinach simmered together in a flavorful chicken broth. This Italian Wedding Soup is both comforting and elegant, perfect for a family meal or special occasion.
Ingredients
Meatballs
- ½ lb ground beef
- ½ lb ground pork
- ¼ cup breadcrumbs
- 1 egg
- 2 Tbsp Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Soup
- 1 Tbsp olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- ½ onion, diced
- 8 cups chicken broth
- ¾ cup acini di pepe pasta
- 2 cups chopped spinach
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Parmesan, garlic powder, and Italian seasoning. Mix gently until just combined. Shape into ½-inch diameter meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them lightly on all sides, about 3-4 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until vegetables are softened and fragrant.
- Add Broth and Pasta: Pour in the chicken broth and bring to a gentle boil. Add the acini di pepe pasta and reduce heat to a simmer. Cook pasta for 10 minutes, stirring occasionally to prevent sticking.
- Simmer Meatballs and Spinach: Return the browned meatballs to the pot along with the chopped spinach. Simmer everything together for another 10 minutes until meatballs are cooked through and spinach is wilted.
Notes
- For a touch of brightness, add a splash of lemon juice just before serving.
- For a lighter version, substitute turkey or chicken for the beef and pork in the meatballs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
