Description
Cozy and classic, this easy Italian wedding soup features tender meatballs, greens, and pasta in a flavorful broth.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or beef/pork mix
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup acini di pepe pasta (or orzo)
- 4 cups fresh spinach, chopped (or escarole)
- 1 large carrot, diced
- 1 stalk celery, diced
- Salt and pepper, to taste
- Fresh Parmesan cheese, for garnish
Instructions
- Make the Meatballs: In a bowl, mix all meatball ingredients. Form ¾-inch balls using a scoop or teaspoon. Set aside.
- Sauté Vegetables: In a large pot, heat olive oil. Sauté onion, carrot, and celery for 5 minutes. Add garlic and cook for 30 seconds more.
- Simmer Soup: Add chicken broth and bring to a boil. Gently drop in meatballs. Simmer 8–10 minutes until cooked through. Skim foam if needed.
- Add Pasta: Stir in pasta and cook 7–8 minutes until tender. Adjust seasoning.
- Add Greens: Stir in spinach and cook 2–3 minutes until wilted.
- Serve: Ladle into bowls, top with Parmesan, and enjoy with crusty bread.
Notes
- Substitute beef with turkey for a lighter version.
- Use kale or escarole instead of spinach.
- Acini di pepe can be swapped for orzo or ditalini.
- For storage, freeze soup without pasta; add cooked pasta when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 2 g
- Protein: 18g
- Cholesterol: 65mg