Description
Make this warm and comforting Italian Wedding Soup. This classic dish features tiny meatballs and plenty of greens, perfect for a cozy meal you will love making.
Ingredients
Scale
- 1 pound ground meat mixture (beef, pork, veal)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo)
- 5 ounces fresh spinach or escarole, chopped
Instructions
- Combine ground meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper in a bowl. Mix gently.
- Roll the mixture into very small meatballs, about 1/2 inch in diameter. You should have many small meatballs.
- Bring the chicken broth to a simmer in a large pot.
- Carefully drop the meatballs into the simmering broth. Cook for about 5-7 minutes, or until they float and are cooked through.
- Add the small pasta to the pot. Cook according to package directions until al dente.
- Stir in the chopped greens during the last few minutes of cooking until they wilt.
- Taste and adjust seasoning if needed. Serve immediately.
Notes
- For the best flavor, use a mix of ground meats for your meatballs.
- You can prepare the meatballs ahead of time and refrigerate them.
- If you prefer a richer broth, use high-quality homemade chicken stock.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg