Homemade Italian Wedding Soup
This Homemade Italian Wedding Soup is a delicious hearty dish loaded with everything we love in this meatball soup. Delicious meatballs and vegetables combine with a savory broth and pasta to make the perfect soup for any time of year.
Servings 8 Servings
Ingredients
For the Meatballs:
- 1/2 lb. ground pork
- 1/2 lb. lean ground beef
- 2/3 cup bread plain crumbs
- 1/4 cup parsley, chopped
- 1 tablespoon oregano
- 1/2 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon 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 Stelline 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!