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Amazing Italian Wedding Soup: 50 Minute Comfort

Italian Wedding Soup
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Make this comforting Italian Wedding Soup, complete with delicious mini meatballs. It is a warm and satisfying dish perfect for sharing.

Ingredients

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  • 1 pound ground beef and ground pork mixture for meatballs
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 cups chicken broth
  • 1 cup small pasta such as acini di pepe or pastina
  • 2 cups fresh spinach, chopped
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Combine ground meat, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper in a bowl. Mix gently until just combined; do not overmix.
  2. Roll the meat mixture into very small meatballs, about 1/2 inch in diameter. You should have many small meatballs.
  3. Heat olive oil in a large pot or Dutch oven over medium heat.
  4. Add the mini meatballs and brown them lightly on all sides. You may need to do this in batches.
  5. Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
  6. Add the small pasta to the simmering broth. Cook according to the package directions until al dente.
  7. Stir in the chopped spinach during the last minute of cooking until it wilts.
  8. Taste and adjust seasoning if needed.
  9. Serve the soup hot, garnished with fresh parsley.

Notes

  • For the best texture, use a mix of ground beef and ground pork for the meatballs.
  • Keep the meatballs small so they cook quickly and fit easily on a spoon with the pasta.
  • You can substitute escarole for spinach if you prefer a slightly more bitter green.

Nutrition

Find it online: https://whiskdaily.com/italian-wedding-soup-mini-meatballs-comfort/