Italian Wedding Soup Recipe

Italian Wedding Soup Recipe

from natashaskitchen.com
40 min

Ingredients

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 large egg
  • 1 garlic clove (minced)
  • 1/3 cup parmesan cheese (grated)
  • 1/4 cup plain breadcrumbs
  • 3 Tbsp whole milk
  • 1 tsp salt (or to taste)
  • 1/4 tsp ground black pepper (or to taste)
  • 1/2 tsp Italian seasoning
  • 1 medium onion (finely chopped)
  • 1 carrot (peeled and thinly sliced)
  • 5 oz fresh spinach (coarsley chopped)
  • 2 garlic cloves (minced)
  • 1 Tbsp unsalted butter
  • 1/2 cup dry acini de pepe pasta (or orzo)
  • 8 cups chicken broth
  • 1 1/2 tsp salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste)
  • 1 Tbsp olive oil
  • Freshly grated Parmesan cheese (for serving)

Directions

  1. 1

    In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).

  2. 2

    In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.

  3. 3

    Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.

  4. 4

    Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.

  5. 5

    Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.

  6. 6

    Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.