Italian Wedding Soup
A comforting, hearty meal that warms you from the inside out, featuring rich flavors, tender meatballs, and fresh greens.
Equipment
- Large Bowl
- Baking Sheet
- Large Pot
Ingredients
Meatball Ingredients
- 16 ounces Ground meat (beef, pork, chicken, turkey, or a combination)
- 1 large Egg
- 0.5 cup Dried breadcrumbs (panko or regular)
- 0.75 teaspoon Italian seasoning
- 0.5 cup Grated parmesan cheese
- 1 clove Garlic, minced
- 0.25 cup Fresh parsley, finely chopped
- 1 teaspoon Fresh oregano, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Soup Base Ingredients
- 6 cups Chicken broth (or vegetable broth for a meatless version)
- 2 cups Fresh spinach or kale
- 1 cup Small pasta (like acini di pepe or orzo)
Instructions
- Step 1: In a large bowl, combine the ground meat, egg, breadcrumbs, Italian seasoning, parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
- Step 2: Roll the mixture into bite-sized meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Step 3: In a large pot over medium heat, add a splash of olive oil and brown the meatballs for about 5-6 minutes. Transfer to a plate.
- Step 4: In the same pot, add the broth and bring to a simmer, scraping up any bits from the bottom.
- Step 5: Add the pasta and cook according to package instructions until al dente, about 6-8 minutes.
- Step 6: Add the meatballs back to the pot along with the spinach or kale. Cook for an additional 1-2 minutes until the greens are wilted.
- Step 7: Taste and adjust seasoning if necessary. Serve hot, garnished with extra parmesan.
Notes
Don’t overmix the meatball mixture to keep them tender. You can also add more veggies like carrots or celery for extra flavor.