Italian Wedding Soup
Italian Wedding Soup is a heartwarming dish that combines meatballs, fresh greens, and small pasta in a delicious broth, perfect for family gatherings or cozy dinners.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium onion, chopped Adds sweetness to the broth
- 2 medium carrots, diced Adds color and sweetness
- 2 stalks celery, diced Provides flavor and crunch
- 3 cloves garlic, minced Enhances flavor
- 6 cups chicken broth Use high-quality broth for best taste
- 1 cup small pasta (such as acini di pepe or orzo) Adds texture
- 1 cup spinach or escarole, chopped For added nutrition
- 1 teaspoon Italian seasoning For flavor enhancement
- to taste salt and pepper To taste
For the Meatballs
- 1 pound ground beef or Italian sausage Choose your preferred meat for meatballs
- 1/4 cup grated Parmesan cheese Adds flavor to the meatballs
- 1/4 cup breadcrumbs Helps bind the meatballs
- 1 large egg, beaten For binding the meatballs
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery; sauté for about 5 to 7 minutes until soft.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and bring to a boil.
- Add small pasta and cook according to package instructions until al dente.
Making the Meatballs
- In a mixing bowl, combine ground meat, grated Parmesan cheese, breadcrumbs, and beaten egg.
- Mix until well combined and form into small meatballs, around 1 inch in size.
Cooking and Finishing
- Once the pasta is cooked, drop the meatballs into the boiling broth.
- Cook meatballs in the broth for about 10 minutes.
- Stir in chopped spinach or escarole and Italian seasoning; season with salt and pepper to taste.
- Simmer for another 2 to 3 minutes until greens are wilted.
- Serve hot with a sprinkle of extra Parmesan cheese on top.
Notes
For the best flavor, use high-quality chicken broth. You can substitute greens or make variations to accommodate dietary needs.