Italian Wedding Soup
Ingredients
For the Meatballs:
8 oz lean ground beef
8 oz ground pork
½ cup plain breadcrumbs
3 tablespoons milk (plus more as needed)
¼ cup fresh parsley, finely chopped
3 cloves garlic, minced
½ cup grated Parmesan cheese
1 large egg
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil, for cooking
For the Soup:
2 tablespoons olive oil
2 medium carrots, chopped
2 medium celery stalks, chopped
1 medium yellow onion, chopped
6 cloves garlic, minced
¼ cup fresh parsley, finely chopped
8 cups low-sodium chicken stock or broth
1-inch piece of Parmesan rind (optional but recommended)
1 cup dry acini di pepe or other small pasta
6 oz fresh baby spinach, roughly chopped
Grated Parmesan, for serving
Instructions
1. Make the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, parsley, garlic, Parmesan, egg, salt, and black pepper to taste.
Mix gently with your hands until just combined. If the mixture feels too dry, add another tablespoon of milk.
Roll into small meatballs, about ¾ inch in diameter (you should get 30–35 meatballs). Keeping them uniform in size helps them cook evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Working in batches, brown the meatballs on all sides (about 5–7 minutes total). They don’t need to cook through—just get a nice sear.
Transfer to a plate and set aside.
2. Make the Soup
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the carrots, celery, and onion. Sauté for 6–8 minutes until softened.
Stir in the garlic and parsley, and cook for another 1–2 minutes until fragrant.
Pour in the chicken stock and add the Parmesan rind (if using). Bring to a boil.
Add the meatballs and reduce to a simmer. Cook uncovered for 10 minutes.
Stir in the pasta and simmer for another 8–10 minutes, or until the pasta is al dente and meatballs are cooked through. Note: the pasta will continue to absorb liquid as the soup sits, so if making ahead, you can cook the pasta separately and add it just before serving.
Add the chopped spinach and stir until wilted, about 2–3 minutes.
Remove and discard the Parmesan rind. Taste and season with salt and pepper as needed (start with about ½ teaspoon salt and adjust to taste).
3. Serve
Ladle soup into bowls and top with freshly grated Parmesan.
Serve with crusty bread or warm rolls for a complete meal.
Dining and Cooking