Homemade Italian Wedding Soup
This comforting Italian wedding soup is packed with tiny meatballs, fresh greens, and pasta in a savory broth.
dailyrecipesbook.comThere is something so special about a big pot of soup simmering on the stove. This Italian wedding soup has always been a favorite in my home because it feels like a warm hug in a bowl, especially on those chilly days when you need a little extra comfort.
I love how the little meatballs and pasta soak up all that wonderful flavor from the broth. My best tip is to make the meatballs small so you get a bit of everything in every single spoonful.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 8 cups chicken broth
- 1 cup small pasta like acini de pepe or orzo
- 4 cups fresh baby spinach
- 2 carrots, diced
- 1 onion, finely diced
Instructions
- 1
In a medium bowl, combine the ground beef, breadcrumbs, Parmesan, egg, parsley, and garlic powder. Mix everything together gently with your hands.
- 2
Roll the mixture into small, bite sized meatballs about one inch in diameter.
- 3
In a large pot, bring the chicken broth to a boil over medium heat.
- 4
Add the carrots and onions to the broth and cook for about five minutes until they soften.
- 5
Carefully drop the meatballs into the boiling broth and cook for about ten minutes.
- 6
Add your pasta to the pot and continue cooking until the pasta is tender.
- 7
Stir in the fresh baby spinach at the very end and let it wilt for about one minute before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta absorbs too much liquid, just add a splash of extra broth when you reheat it on the stove.
Made this recipe? Let us know how it went.
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