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Italian Wedding Soup Recipe
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef, pork, or a mix
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 large egg
- Salt and pepper to taste
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup acini di pepe or orzo pasta (optional)
- 4-5 cups fresh spinach or kale
- 1/2 cup grated Parmesan cheese (for garnish)
- Salt and pepper to taste
Instructions:
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Prepare the Meatballs:
- In a bowl, mix the ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Combine until well blended.
- Shape into small meatballs, about 1 inch in diameter.
- (Optional) Brown the meatballs in a skillet with a bit of olive oil for extra flavor, or leave them raw to cook directly in the soup.
Make the Soup:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Lower the heat to a simmer and gently add the meatballs to the pot. Let them cook for about 10 minutes, stirring occasionally.
- If using pasta, add it to the pot and cook according to package instructions (about 8-10 minutes).
- Stir in the spinach or kale and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with crusty bread on the side.
Enjoy your hearty and comforting Italian Wedding Soup!