Italian Wedding Soup
This Italian Wedding Soup is the kind of dinner that makes the whole kitchen smell like a Sunday afternoon in Naples. Tender little meatballs, tiny pasta, and wilted spinach simmer together in a rich parmesan broth until every spoonful feels like a warm hug. It's hearty enough to be dinner on its own, but light enough that you won't feel weighed down afterward.
Equipment
- Large Dutch oven or soup pot
- Mixing bowl
- Small cookie scoop optional, for evenly sized meatballs
- Box grater for fresh Parmesan
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
Ingredients
- 1/2 pound ground beef 225g
- 1/2 pound ground pork 225g
- 1/3 cup plain breadcrumbs 40g
- 1 large egg
- 1/4 cup Parmesan cheese 25g, grated, plus extra for serving
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced, for the meatballs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion about 1 cup or 150g, diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced, for the soup
- 8 cups chicken broth 1.9 L
- 3/4 cup acini di pepe pasta 120g
- 5 ounces baby spinach 140g, roughly chopped
- salt to taste
- black pepper to taste, plus extra for serving
For Serving
- Parmesan cheese freshly grated
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, grated Parmesan, parsley, minced garlic, salt, and pepper. Use your hands to gently mix until just combined.
- Let the mixture rest for 5 minutes, then portion into balls about 3/4 inch in diameter. Roll gently between your palms to smooth.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides for 4 to 5 minutes per batch. Transfer to a plate.
- Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer and season with salt and pepper.
- Add the acini di pepe pasta and return the browned meatballs to the pot. Simmer uncovered for 8 to 10 minutes until the pasta is tender and the meatballs are cooked through.
- Stir in the chopped spinach and cook for 1 to 2 minutes until wilted. Taste and adjust seasoning with salt and pepper, then remove from heat.
- Ladle the soup into bowls and top with extra grated Parmesan cheese and a crack of fresh black pepper. Serve immediately.
Notes
- Keep the meatballs small, about 3/4 inch in diameter, so they cook quickly and fit easily on a spoon.
- Don't skip browning the meatballs, as the browned bits add deep flavor to the broth.
- Cook the pasta separately if you're planning leftovers, then add it to individual bowls to keep it from soaking up the broth overnight.
- Use freshly grated Parmesan rather than pre-shredded for a smoother melt and richer flavor.
- Add a splash of dry white wine with the broth for a deeper, more complex flavor.
- This soup freezes well without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
- Store cooled soup in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
- Swap the beef and pork for ground turkey or chicken for a lighter version of the soup.
- Use escarole instead of spinach for a more traditional, slightly bitter green that holds up well in broth.
- For a low-carb option, skip the pasta and add a can of drained cannellini beans instead.
Nutrition
Serving: 1BowlCalories: 290kcalCarbohydrates: 19gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gCholesterol: 55mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 15mgCalcium: 12mgIron: 10mg
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