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Italian Wedding Soup

A simple recipe for classic Italian Wedding Soup that comes together so quickly. Meatballs, pasta with spinach in a rich broth.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 341
Ingredients Method

Ingredients
  

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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
  5. 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.
  6. Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.