Italian Wedding Soup
A satisfying marriage of meatballs, leafy greens and pasta in a bowl.
Ingredients
Meatballs
- 1 slice plain sandwich bread
- ¼ cup milk
- 1 lb lean ground beef
- ½ lb lean ground pork
- 1 tsp dried oregano
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- ½ onion, grated or finely diced
- ¼ cup freshly grated Parmesan cheese
- 1 large handful fresh chopped parsley
- salt and pepper
Soup
- ½ onion, finely diced
- 1 tsp extra virgin olive oil
- 8 cups chicken broth
- ¾ cup acini di pepe pasta
- 4 cups chopped fresh spinach or other leafy greens
- ¼ cup freshly grated Parmesan cheese plus more for garnish
- salt and pepper to taste
Instructions
- Tear bread into pieces and soak in milk. Press to ensure bread is well saturated. Drain any excess milk.
- Add remainder of meatball ingredients to food processor and pulse to combine well.
- Roll into small meatballs. Refrigerate.
- Finely dice remainder of onion and sauté gently in olive oil until softened. Add chicken broth and bring to simmer. Taste and season with salt and pepper.
- Bring large pot of water to a simmer. Drop meatballs into pot and simmer for 3-4 minutes. Depending on size of pot, you may need to blanch meatballs in batches. Remove with mesh ladle and add to soup broth.
- Simmer meatballs in soup for 5 minutes.
- Add pasta and simmer for 5 more minutes. Adjust time if using larger pasta.
- Chop spinach and add to soup along with freshly grated Parmesan cheese. Taste again and season if desired with more salt and pepper.
- Garnish with extra Parmesan cheese and fresh cracked black pepper if desired.
Tried this recipe?Let us know how it was!