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Italian Wedding Soup Makes Memories

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1 pound ground beef or turkey
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 cup acini di pepe pasta or orzo
  • 4 cups fresh spinach or escarole chopped
  • Salt and pepper to taste
  • Extra Parmesan for serving

Method
 

  1. In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined—don't overwork the meat or the meatballs will be tough.
  2. Roll mixture into small meatballs, about 3/4 inch in diameter (a little smaller than a golf ball). You should get about 40-50 mini meatballs. Place on a plate and set aside.
  3. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6-7 minutes until vegetables are softened.
  4. Add garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't burn.
  5. Pour in the chicken broth and bring to a boil over high heat.
  6. Gently drop meatballs into the boiling broth one at a time. Reduce heat to medium-low and simmer for 10 minutes.
  7. Add the pasta and cook according to package directions, usually 6-8 minutes, until al dente.
  8. Stir in the spinach or escarole and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  9. Serve hot with a generous sprinkle of Parmesan cheese on top and crusty bread on the side. This soup tastes even better the next day!