Italian Wedding Soup (Printable Version)
Comforting Italian soup with meatballs, fresh veggies, pasta, and a tasty broth.
# Ingredients You'll Need:
→ Meatballs
01 -
225 grams ground pork
02 -
225 grams ground beef
03 -
25 grams Parmesan cheese, grated
04 -
15 grams fresh parsley, chopped
05 -
60 grams breadcrumbs
06 -
0.25 teaspoon onion powder
07 -
0.25 teaspoon garlic powder
08 -
Salt and freshly cracked black pepper as needed
→ Soup Base
09 -
90 grams baby spinach
10 -
150 grams chopped celery
11 -
30 milliliters lemon juice, freshly squeezed
12 -
1.9 liters chicken broth
13 -
150 grams chopped carrots
14 -
15 milliliters olive oil
15 -
90 grams acini di pepe or similar small pasta
16 -
150 grams chopped onions
17 -
Extra Parmesan cheese to sprinkle on top
# Detailed Preparation Steps:
01 -
Put ground pork and beef in a big bowl along with breadcrumbs, Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Stir everything really well.
02 -
Roll the mix into little balls about 2.5 centimeters wide and place them on a tray.
03 -
Warm up olive oil in a big pot over medium heat. Brown the meatballs on all sides by cooking in batches for around 5 minutes. Take them out and keep them aside.
04 -
Using the same pot, toss in onions, celery, and carrots. Let them cook until they’re soft, about 5 minutes.
05 -
Pour in the chicken broth and heat until it boils. Put the meatballs back in. Turn the heat down and let it gently bubble for 20 minutes.
06 -
Stir in the acini di pepe pasta and cook until it’s soft, roughly 10 minutes.
07 -
Mix in the spinach and lemon juice. Cook just until the spinach wilts, about 2 minutes.
08 -
Taste and tweak the salt and pepper. Dish it out while it’s hot and sprinkle extra Parmesan on top.
# Helpful Tips:
01 -
Homemade chicken broth makes the flavor richer.
02 -
If you don’t have acini di pepe, small pasta like ditalini works fine.
03 -
For a kick, add some red pepper flakes.