Description
We love this classic Italian Wedding Soup with flavorful meatballs, tons of veggies, spinach, and tiny pasta in a rich, flavorful broth. It’s a simple, comforting recipe that’s perfect for a family meal or meal prep.
Ingredients
Units
For the Meatballs
- 3/4 pound ground beef, (80/20 or 90/10)
- 1/2 pound ground pork (or Italian sausage)
- 1 egg, beaten
- 1/3 cup fine breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 cloves garlic, grated or pressed
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Soup
- 1 tablespoon olive oil (optional, if the pan is dry)
- 1/2 yellow onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, grated, minced or pressed (omit if there is garlic in your stock)
- 8 cups chicken stock, preferably homemade
- 2 teaspoons dried Italian seasoning
- 1 dried bay leaf
- 1 cup small (uncooked) pasta, such as acini de pepe, orzo or ditalini
- 5 ounces fresh baby spinach (about 5 big handfuls)
- Salt & freshly ground black pepper to taste (the amount of salt will depend on your stock)
- freshly grated Parmesan cheese, for garnish
- optional: a squeeze of fresh lemon juice, for serving
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Be careful not to overwork the mixture. Form into ¾-inch meatballs.
- Brown the Meatballs: Heat the olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs on all sides, about 2 minutes per batch. They will finish cooking in the soup later. Remove from the pot and set aside on a rimmed plate or in a bowl.
- Cook the Vegetables: In the same pot, add the diced onion, celery, and carrots. Sauté over medium heat until softened, about 6 minutes. If the pot looks dry, add a splash of olive oil, but there is often enough fat rendered from the meatballs. Stir in the garlic (if using) and Italian seasoning, cooking for another minute until fragrant but not browned.
- Simmer the Soup: Pour in the chicken stock, add the bay leaf, and bring it to a boil. Lower the heat to a gentle simmer then add the browned meatballs back in along with any juices they let off. Let the soup simmer gently while you cook the pasta.
- Cook the Pasta: If you don’t anticipate leftovers, cook the pasta directly in the soup at a gentle simmer until tender. If you anticipate leftovers, the pasta can “bloat” the soup as it sits in the fridge, so cook it separately. Boil the pasta in a separate pot of salted water until al dente, following package instructions. Drain and add the pasta to individual serving bowls.
- Add the Spinach: Stir the fresh spinach into the simmering soup and cook just until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls, adding the pasta if you cooked it separately. Garnish with freshly grated Parmesan cheese and a squeeze of fresh lemon juice if you have any. Enjoy!