Description
A comforting and hearty Italian Wedding Soup featuring homemade browned mini meatballs, fresh vegetables, tender pasta, and vibrant spinach, all simmered in a flavorful low-sodium chicken broth. This recipe captures authentic Italian flavors with fresh herbs and parmesan cheese, making it a perfect cozy meal.
Ingredients
Scale
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper, to taste
Soup Base and Vegetables
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
For Serving
- Finely shredded parmesan cheese
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, large egg, salt, and freshly ground black pepper. Mix well until all ingredients are fully incorporated, forming a uniform mixture for the meatballs.
- Form and Brown Meatballs: Shape the mixture into small mini meatballs, about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 5 minutes total. Remove the browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add another tablespoon of olive oil. Add the chopped carrots, onion, celery, and minced garlic. Sauté over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Return the browned meatballs to the pot. Reduce the heat to low and let everything simmer for 10 minutes to allow flavors to meld and meatballs to cook through.
- Cook Pasta: Add 1 cup of dry acini di pepe pasta (or orzo) to the pot. Continue simmering until the pasta is tender but still firm (al dente), typically about 7-9 minutes. Stir occasionally to prevent the pasta from sticking.
- Add Spinach: Stir in the roughly chopped fresh baby spinach. Simmer for an additional 2-3 minutes until the spinach wilts and integrates into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot, garnished with finely shredded parmesan cheese on top for added flavor and richness.
Notes
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the pasta.
- Using fresh bread crumbs from unsliced fresh bread provides better texture and flavor in the meatballs than dried crumbs.
- If preferred, orzo pasta can be used as a substitute for acini di pepe with similar cooking times.
- For a lighter soup, you can substitute lean ground turkey for the beef and pork.
- Low-sodium chicken broth is recommended to control salt content and flavor adjust at the end.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 396
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
