Italian Wedding Soup
When's the last time that you tasted Italian Wedding Soup? If you're racking your brain, it's been way too long! This soup recipe puts the reigns in your hands and lets you create this simple soup at home! That way, you can whip it up anytime that you want.
Ingredients
FOR THE MEATBALLS
- ½ lb. lean ground beef
- ½ lb. ground pork
- ⅔ cup bread plain crumbs
- ¼ cup parsley, chopped
- 1 tbsp. oregano
- ½ cup freshly grated parmesan cheese
- 1 egg
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
FOR THE SOUP
- 1 tbsp. olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced finely
- 3 stalks celery, diced finely
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup acini pasta or other small pasta
- 1 cup baby spinach, chopped
Instructions
- Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl.
- Knead everything together with your hands
- Pinch off a tablespoon worth of meatball mixture and roll into balls
- In a large skillet over medium-high heat, heat olive oil. Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes , flipping halfway through
- Cook remaining meatballs and set aside.
- In a large soup pot over medium-high heat, heat 1 tbsp. olive oil and saute onions, carrots, and celery until tender.
- Stir in minced garlic and cook for another 30 seconds
- Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
- Stir in spinach and let cook until spinach wilts. Serve hot!