Italian Wedding Soup
This Italian Wedding Soup recipe blends pork and beef meatballs with acini di pepe pasta in a light chicken broth. Baby spinach and grated Parmesan finish each bowl.
Equipment
- Dutch oven - or other heavy-bottomed soup pot
- Small cookie scoop - for shaping even meatballs
- Large mixing bowls - two, one for meatballs and one for prepped vegetables
- Ladle - for serving
- Fine-mesh strainer - for draining the pasta
Ingredients
- 1/2 pound ground beef - 225g
- 1/2 pound ground pork - 225g
- 1/2 cup fresh breadcrumbs - 25g
- 1/4 cup Parmesan cheese - 25g, grated
- 1 large egg
- 2 garlic cloves - minced
- 2 tablespoons fresh parsley - finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 2 tablespoons extra virgin olive oil - 30ml
- 1 medium yellow onion - diced
- 2 medium carrots - diced
- 2 celery stalks - diced
- 3 garlic cloves - minced
- 8 cups chicken broth - 1.9L
- 3/4 cup acini di pepe pasta - 100g
- 4 cups baby spinach - 120g, roughly chopped
- Salt and black pepper - to taste
- Parmesan cheese - extra grated, for serving
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands or a fork until just combined.
- Using a small cookie scoop, portion the mixture into meatballs about 1/2 inch (1.3cm) across. Roll each portion briefly between your palms to round it out, then set the meatballs on a plate or tray.
- Heat the olive oil in a Dutch oven over medium heat. Working in two batches, add the meatballs in a single layer and cook for 2 to 3 minutes per side until browned. Transfer to a clean plate and set aside.
- In the same pot, add the diced onion, carrots, and celery to the leftover oil and browned bits. Cook over medium heat for 5 to 6 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a boil, then reduce heat to a simmer and return the browned meatballs to the pot. Simmer for 10 minutes until cooked through.
- While the meatballs simmer, cook the acini di pepe separately in salted water according to package directions, usually 4 to 5 minutes. Drain the pasta well using a fine mesh strainer.
- Stir the drained pasta directly into the soup pot with the meatballs and broth. Add the chopped baby spinach and stir until it wilts, about 1 to 2 minutes.
- Taste the broth and add salt and pepper as needed. Ladle the soup into bowls and top with extra grated Parmesan before serving.
Notes
- Keep meatballs uniform: A small cookie scoop keeps every meatball the same size so they cook evenly.
- Don't skip browning: Browning the meatballs builds a layer of flavor that a straight simmer can't replicate.
- Cook pasta separately: Adding raw pasta directly to the broth causes it to soak up liquid and turn the soup starchy.
- Season well: Since the meatballs simmer in a light broth, under-seasoned meat stays bland.
- Add spinach last: Spinach only needs a minute or two in hot broth. Adding it earlier turns it dull.
- Skim the broth: A thin layer of fat may rise to the top after browning. Skim it for a lighter broth.
- Storage: Store the soup in an airtight container for up to 4 days. Keep pasta separate if possible.
- Freezing: Freeze the broth and meatballs (without pasta) for up to 3 months. Cook fresh pasta when reheating.
- Substitutions: Use orzo, ditalini, or small shell pasta in place of acini di pepe. Escarole works well instead of spinach.
- Make it lighter: Swap the beef and pork for ground turkey or chicken for a lighter version of the meatballs.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 18gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 890mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 12mg
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