Here’s a Traditional Italian Wedding Soup Recipe with Pasta that’s sure to be a hit!
Traditional Italian Wedding Soup with Pasta
Ingredients:
For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
For the soup:
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup small pasta (like orzo, acini di pepe, or ditalini)
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions:
- Make the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper.
- Roll the mixture into small meatballs, about 1-inch in diameter. Set aside.
- Prepare the Soup:
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes, until the vegetables soften.
- Add the chicken broth to the pot and bring to a simmer.
- Cook the Meatballs:
- Gently drop the meatballs into the simmering broth. Let them cook for about 10-12 minutes, until they are fully cooked through and floating on the surface of the soup.
- Add the Pasta:
- Stir in the pasta and continue to cook until the pasta is tender, about 8-10 minutes.
- Add the Spinach:
- Once the pasta is cooked, add the chopped spinach to the soup. Cook for an additional 2-3 minutes until the spinach is wilted.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls, and serve hot. Optionally, sprinkle with extra Parmesan cheese.
Tips:
- You can use turkey or chicken for lighter meatballs.
- If you prefer a thicker soup, you can add a bit more pasta or reduce the broth slightly.
- Serve with a side of crusty bread for a complete meal!
Enjoy
Enjoy!