Italian Wedding Soup
Italian Wedding Soup is a beloved dish made with a hearty broth, tender meatballs, fresh greens, and flavorful herbs. A comforting meal that's perfect for gatherings or family dinners.
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 cooking spoon
- 1 ladle
Ingredients
- 1 pound ground beef
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese Additional for serving.
- ¼ cup chopped parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 8 cups chicken or vegetable broth
- 2 cups fresh spinach or escarole, chopped Kale or Swiss chard can be used as substitutes.
- 1 cup carrots, diced
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- ½ cup small pasta (such as orzo or acini di pepe)
Instructions
- In a mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, parsley, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
- In a large pot, heat a small amount of oil over medium heat. Add diced onions and carrots, sautéing until the vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken or vegetable broth, and bring to a gentle boil.
- Add the meatballs to the broth. Reduce heat to medium-low and simmer for about 15 minutes, or until meatballs are cooked through.
- Stir in the chopped greens and pasta. Cook for an additional 10 minutes, or until the pasta is tender.
- Season the soup with additional salt and pepper to taste.
- Serve hot, garnished with additional grated Parmesan cheese if desired.
Notes
You can customize the greens in this soup based on your preference; kale or Swiss chard work well too.
For a richer flavor, you can roast the meatballs in the oven at 400°F for 15 minutes before adding them to the soup.
This soup can be made in advance and stored in the refrigerator for up to 3 days, or frozen for longer storage.