Italian Wedding soup

Italian Wedding Soup Recipe

Ingredients:

For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork (or use all beef)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1/2 cup dry small pasta (like acini di pepe, orzo, or ditalini)
• 2 cups fresh spinach (or escarole), chopped
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (for serving)
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Make the Meatballs:
   • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
   • Mix until well combined, but do not overmix to avoid tough meatballs.
   • Form the mixture into small meatballs, about 1 inch in diameter (you should get about 30-35 meatballs).
2. Brown the Meatballs:
   • In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat.
   • Add the meatballs in batches and brown them on all sides (they don’t need to be fully cooked through at this stage). Remove the browned meatballs and set aside.
3. Cook the Vegetables:
   • In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
   • Add the minced garlic and cook for another minute until fragrant.
4. Add the Broth:
   • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to meld.
5. Cook the Pasta and Meatballs:
   • Add the small pasta to the simmering soup and cook according to the package instructions (usually about 7-8 minutes).
   • Add the browned meatballs back into the pot and simmer for another 5-7 minutes, until the meatballs are fully cooked and the pasta is tender.
6. Add the Greens:
   • Stir in the chopped spinach or escarole and cook for an additional 2-3 minutes until wilted.
   • Taste the soup and adjust the seasoning with salt and pepper if needed.
7. Serve:
   • Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley or basil.
   • Serve with crusty bread for a complete meal.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~300 kcal
• Protein: ~22g
• Fat: ~15g
• Carbohydrates: ~20g
• Fiber: ~3g
• Sugars: ~4g

This Italian Wedding Soup is rich in flavor, featuring delicate meatballs and fresh vegetables. It’s perfect for family dinners, and its balance of protein, veggies, and pasta makes it both light and satisfying. Enjoy it with a sprinkle of Parmesan and some fresh herbs!