Make this comforting Italian Wedding Soup with tiny, flavorful meatballs packed with spinach. It is the perfect hearty meal for a chilly day, bringing that special Sunday feeling to your week.
Author:Chloe Thompson
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef and pork mix
1 cup fresh spinach, finely chopped
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chicken broth
1 cup small pasta (like acini di pepe or orzo)
2 carrots, sliced
2 celery stalks, sliced
Fresh parsley, chopped, for garnish
Instructions
In a medium bowl, combine the ground meat, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined.
Roll the meat mixture into very small meatballs, about 1/2 inch in diameter. You should have many small meatballs.
In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat.
Add the sliced carrots and celery to the simmering broth. Cook for 5 minutes.
Carefully drop the tiny meatballs into the simmering broth. They will cook quickly.
Once the meatballs float to the top and are cooked through (about 5-7 minutes), add the small pasta to the pot.
Cook according to the pasta package directions, until the pasta is al dente.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls. Garnish generously with fresh chopped parsley before serving.
Notes
For the best flavor, use a mix of ground beef and ground pork for your meatballs.
Keep the meatballs small so they cook fast and fit nicely on a spoon.
You can use frozen spinach if you thaw and squeeze out all the excess water.