Italian Wedding Soup With Meatballs | Easy Recipes
Warm up with this comforting Italian Wedding Soup, packed with mini meatballs, veggies, and tender pasta. A family favorite made simple.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 large egg
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta (like acini di pepe)
- 6 oz fresh spinach leaves
Instructions
- In a large bowl, mix together ground beef, ground pork, breadcrumbs, Parmesan, parsley, red pepper flakes, salt, pepper, and egg.
- Roll mixture into small, bite-sized meatballs.
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Brown meatballs in batches until golden on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook another 1 minute.
- Pour in chicken broth and bring to a boil. Add pasta and meatballs, reduce heat, and simmer for 10 minutes until pasta is cooked.
- Stir in spinach and cook for 1–2 more minutes until wilted. Season with salt and pepper to taste.
- Serve hot with extra Parmesan if desired.