Italian Wedding Soup
A classic Italian-American soup featuring delicate meatballs, tender vegetables, and a rich, savory broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Meatball Ingredients
- 1 lb ground beef
- 0.5 cup dry breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Soup Base Ingredients
- 2 tablespoons olive oil
- 8 cups chicken broth
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 0.5 cup small pasta (like orzo or acini di pepe)
- 1 cup fresh spinach, roughly chopped
- 0.25 cup chopped fresh parsley
Instructions
Preparation Steps
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently by hand until just combined; do not overwork.
- Using wet hands, form the mixture into small meatballs (about 1 inch in diameter) and set aside on a plate.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
- Pour in chicken broth and bring to a simmer. Gently add meatballs and pasta to the pot.
- Simmer uncovered for 20–25 minutes, or until meatballs are cooked through and pasta is tender.
- Stir in spinach and parsley during the last 2 minutes of cooking. Season with additional salt and pepper if needed.
- Ladle soup into bowls and serve hot with extra Parmesan cheese on top.
Notes
Serve with crusty bread and a sprinkle of fresh basil for an authentic touch.