Description
A classic Italian wedding soup featuring tender homemade beef and pork meatballs, small pasta, and fresh spinach simmered in a rich and flavorful chicken broth. This hearty and comforting soup is perfect for warming up on any day and makes a satisfying family meal.
Ingredients
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 3/4 cup small pasta (acini di pepe or orzo)
- 2 cups fresh spinach
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, and salt and pepper. Mix thoroughly until all ingredients are well incorporated. Then, roll the mixture into small 1-inch diameter meatballs and set aside.
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté the vegetables until they are softened and fragrant, about 5 to 7 minutes.
- Simmer broth and meatballs: Pour in the chicken broth and bring it to a boil. Once boiling, carefully add the meatballs to the pot. Reduce the heat to a simmer and cook for 10 minutes, allowing the meatballs to cook through and infuse the broth with flavor.
- Cook pasta: Stir in the small pasta, such as acini di pepe or orzo. Continue to simmer the soup until the pasta is tender but still firm to the bite, usually about 7 to 9 minutes.
- Add spinach and finish: Stir in the fresh spinach and cook for an additional 2 minutes, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper if needed. Serve the soup hot for a comforting meal.
Notes
- Keep meatballs small for the traditional texture and even cooking.
- For a quicker option, bake the meatballs in the oven at 400°F for 12 minutes before adding them to the soup.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh spinach for the best flavor and texture; baby spinach works well too.
- Feel free to substitute chicken broth with vegetable broth for a lighter version, though it will alter the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
