Description
Discover the perfect recipe for Italian Wedding Soup! Learn how to make this classic dish with flavorful broth, tender meatballs, and hearty greens. Perfect for any occasion.
Ingredients
- 8 oz. lean ground beef (227 g)
- 1/2 cup fresh white bread crumbs* (from fresh bread not dried) (60 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried) (1.5 g)
- 1/2 cup finely shredded cheese (50 g)
- 1 large egg
- Salt and freshly ground black pepper
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) olive oil
- 1 1/4 cups chopped carrots (180 g)
- 1 1/4 cups chopped yellow onion (180 g)
- 3/4 cup chopped celery (90 g)
- 4 cloves garlic, minced (1 1/2 Tbsp (23 ml))
- 5 (14.5 oz) cans low-sodium chicken broth (5 cans x 411 g each)
- 1 cup dry acini di pepe or orzo pasta** (200 g)
- 6 oz fresh baby spinach, roughly chopped (170 g)
- Finely shredded cheese, for serving
Instructions
- Place the ground beef in a large mixing bowl. Include the bread crumbs, parsley, oregano, cheese, egg, a teaspoon of salt, and a quarter teaspoon of pepper.
- Gently use your hands to mix everything together until evenly combined, then form the mixture into tiny meatballs, around 3/4 to 1 inch in size, and set them on a large plate.
- Warm a tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the meatballs, turning occasionally to brown them on several sides, for about 4 minutes.
- Move the browned meatballs to a paper towel-lined plate, keeping the oil in the skillet. Repeat the browning process with the remaining meatballs, noting they won’t be fully cooked yet, as they will finish cooking in the soup.
- As the meatballs cook, heat another tablespoon of olive oil in a large pot over medium-high heat. Sauté the carrots, onions, and celery until they soften, roughly 6 to 8 minutes, then add the garlic and sauté for an additional minute.
- Pour in the chicken broth, season with salt and pepper to your liking, and bring the mixture to a boil. Add the pasta and meatballs, then lower the heat to medium-low.
- Cover and let it simmer, stirring now and then, until the pasta is soft and the meatballs are cooked through, about 10 minutes, adding the spinach in the final minute of cooking.
- Serve hot, and top each bowl with finely shredded cheese.
Notes
- Consider using a combination of Parmesan, mozzarella, or cheddar cheeses for enhanced flavor in the meatballs.
- Prepare the meatballs ahead of time and refrigerate until ready to cook to save time.
- Enhance the soup with additional vegetables like bell peppers or zucchini for extra nutrients and taste.
