Italian Wedding Soup has handmade meatballs, spaghetti, veggies, and a creamy broth in one pot. This quick soup is perfect for any occasion and ready in under an hour!
INGREDIENTS
For the Meatballs:– 8 ounces lean ground beef (227g)– 8 ounces ground pork (227g)– ½ cup fresh breadcrumbs (30g)– ½ cup grated Parmesan (40g)– ¼ cup chopped parsley– 4 garlic cloves minced– 1 large egg– 1 teaspoon salt– ¼ teaspoon ground black pepper– 1 tablespoon olive oil
INGREDIENTS
For the Soup:– 1 tablespoon olive oil– 2 carrots chopped (190g)– 1 yellow onion chopped (323g)– 1 stalk celery chopped (88g)– 8 cups chicken broth (1920 mL)– 1 teaspoon salt– ½ teaspoon ground black pepper– ¾ cup small pasta (orzo, acini de pepe) (132g)– 6 ounces fresh spinach leaves chopped (170g)– Grated Parmesan for serving
INSTRUCTIONS
For the Meatballs:- Mix beef, pork, bread crumbs, Parmesan, parsley, garlic, egg, salt, and pepper in a large bowl. Blend lightly with your hands. Arrange 42 (1-inch) batter balls on a baking sheet.
Step 1
Medium-high heat oil in a large pot. For 3 minutes, brown half the meatballs on all sides, flipping occasionally. Meatballs on a paper towel-lined tray. Use leftover meatballs.
Step 2
For the Soup:- Add olive oil, carrots, onion, celery, and garlic to the same saucepan over medium-high heat. Stir regularly until vegetables are soft, about 6 minutes.
Step 3
Add the broth, salt, and pepper and bring to a boil. Stir in the pasta and meatballs.
Step 4
Turn heat down to medium-low. Cover and boil 8 minutes, stirring occasionally, until pasta is cooked.
Step 5
Stir in the spinach and simmer for 30 seconds to wilt. Sprinkle Parmesan on top. The soup can be refrigerated for a week and frozen for six months.