Description
Comforting Italian wedding soup brings together delicate meatballs and tender greens in a hearty broth that whispers of nonna’s kitchen. Generations of flavor dance in each spoonful, inviting you to savor an authentic taste of Italy’s culinary embrace.
Ingredients
Scale
Meatball Ingredients:
- 8 oz (226 g) lean ground beef
- 8 oz (226 g) ground pork
- 1/2 cup fresh hearty white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons minced fresh oregano
- 1/2 cup finely shredded parmesan
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for browning)
Soup Base Ingredients:
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 1/4 cups diced carrots (1/4-inch dice)
- 1 1/4 cups diced yellow onion
- 3/4 cup diced celery (1/4-inch dice)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
Pasta and Finishing Ingredients:
- 1 cup dry acini de pepe or orzo pasta
- 6 oz (170 g) fresh spinach, chopped
- Finely shredded parmesan, for garnish
Instructions
- Blend ground beef, pork, bread crumbs, herbs, cheese, egg, salt, and pepper in a mixing bowl. Gently form compact, uniform meatballs measuring roughly 3/4 inch.
- Warm olive oil in a skillet over medium-high heat at 375°F. Rotate meatballs to achieve golden-brown exterior on multiple sides, approximately 4 minutes. Transfer to paper towel-lined plate to drain excess oil.
- In a large pot, sauté diced carrots, onions, and celery in olive oil until vegetables soften and become translucent, about 6-8 minutes. Incorporate minced garlic and cook for an additional minute.
- Pour chicken broth into the vegetable mixture, seasoning with salt and pepper. Bring liquid to a rolling boil.
- Lower heat to gentle simmer, carefully add pasta and pre-cooked meatballs. Allow soup to cook for 10 minutes, stirring periodically to prevent sticking.
- During final minute of cooking, fold fresh spinach into the soup, allowing leaves to wilt and integrate with other ingredients.
- Ladle hot soup into serving bowls, garnishing with freshly shredded parmesan cheese for enhanced flavor and presentation.
Notes
- Always handle meatball mixture gently to prevent tough, dense texture.
- Mix meat ingredients with light touch using fingertips or fork to keep them tender.
- Consider using lean ground meats like turkey or chicken for healthier alternative.
- Substitute gluten-free breadcrumbs or almond meal for gluten-sensitive diets.
- Smaller meatballs cook faster and distribute more evenly throughout soup.
- Ensure meatballs are browned on multiple sides for enhanced flavor development.
- Use fresh spinach for better texture and vibrant green color.
- Optional: Add red pepper flakes for subtle heat and extra complexity.
- Freeze leftover soup without pasta to maintain optimal consistency when reheating.
- Grate parmesan cheese fresh for maximum flavor and melting potential.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg