Italian Wedding Soup
A comforting Italian wedding soup with tiny meatballs, bright greens, and flavorful chicken broth, perfect for a quick weeknight meal.
Ingredients
For the Soup Base
- 1 tablespoon olive oil for sautéing
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups fresh spinach or kale, roughly chopped
For the Meatballs
- 1 pound ground beef or pork or a mix
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
For the Pasta
- 1 cup cooked small pasta such as acini di pepe or orzo
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
- Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth and bring the pot to a boil.
- Meanwhile, in a medium bowl, mix the ground meat with the Parmesan, chopped parsley, and a pinch each of salt and pepper. Roll into very small meatballs — about 1 teaspoon each.
- Carefully add the meatballs to the boiling broth. Reduce the heat slightly so the soup simmers. Cook until the meatballs are cooked through, about 8–10 minutes.
- Add the cooked small pasta and the fresh spinach or kale. Simmer for another 4–5 minutes until the greens are wilted and everything is heated through.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and sprinkle extra Parmesan and parsley if desired.
Notes
For a lighter meatball, use ground turkey; for richer flavor, mix beef and pork. If gluten-free, swap pasta for gluten-free small pasta or omit and add more veggies. For a creamier take, finish with half-and-half (do this off heat).