Description
This classic Italian Wedding Soup recipe is a comforting and flavorful soup, perfect for a cozy night in. It features tender meatballs, tiny pasta, and fresh vegetables in a savory broth.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta, such as acini di pepe or orzo
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped spinach or escarole
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions
- In a medium bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix gently until just combined.
- Roll the mixture into small meatballs, about 1/2 inch in diameter.
- In a large pot or Dutch oven, bring the chicken broth to a simmer.
- Add the meatballs to the simmering broth and cook for about 5-7 minutes, until cooked through.
- Add the pasta, carrots, and celery to the pot. Cook for about 8-10 minutes, or until the pasta is al dente and the vegetables are tender.
- Stir in the spinach or escarole and parsley. Cook for 1-2 minutes, until the spinach wilts.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
Notes
- For a vegetarian version, substitute the ground beef with plant-based ground and use vegetable broth.
- If you prefer, you can use store-bought meatballs to save time.
- Adjust the amount of pasta to your liking. Some prefer a heartier soup with more pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Protein: 20g
