Italian Wedding Soup is a classic, hearty soup made on the stovetop – this recipe comes together quickly for the perfect meal of the week!
Ingredients
Meatballs
8 ounces of ground beef 8 ounces of ground beef
8 ounces of ground pork 8 ounces of ground pork
½ cup fresh breadcrumbs½ cup fresh bread crumbs
3 tablespoons of fresh chopped parsley3 tablespoons of fresh chopped parsley
1 teaspoon kosher salt 1 teaspoon kosher salt
½ teaspoon dried oregano oregano½ teaspoon dried oregano
½ teaspoon black pepper½ teaspoon black pepper
½ cup parmesan cheese shredded½ cup grated parmesan cheese
1 large egg1 large egg
2 tablespoons of olive oil 2 tablespoons of olive oil
Soup
1 spoonful of olive oil 1 spoonful of olive oil
1 medium yellow onion, chopped1 medium yellow onion, chopped
2 large carrots peeled and diced2 large carrots peeled and diced
2 celery stalks cut into cubes 2 celery stalks cut into cubes
3 cloves of minced garlic3 cloves of minced garlic
½ teaspoon kosher salt salt½ teaspoon kosher salt
¼ teaspoon black pepper¼ teaspoon black pepper
¼ teaspoon dry dill dill¼ teaspoon dry dill
½ cup of dry white wine wine½ cup of dry white wine
9 – 10 cups of chicken broth9 – 10 cups of chicken stock
1 cup of dried acini di pepe pasta1 cup of dried acini di pepe pasta
5 ounces of chopped baby spinach 5 ounces of chopped baby spinach
grated parmesan cheese to serve
Instructions
Add all the ingredients of the meatballs, except the olive oil, to a large mixing bowl. Mix gently until completely combined. Shape into small meatballs about 1 inch in diameter.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the meatballs and cook for about 3 minutes on each side, until completely browned. Transfer them to a plate. Repeat with the rest of the meatballs.
Add 1 tablespoon of olive oil in the same Dutch oven and reduce the heat to medium-low. Add the onion, carrots and celery and cook for 5 minutes, until soft. Add garlic and cook for 30 seconds, or until fragrant. Season with salt, pepper and dill.
Add the wine and expand the pot, scraping the bottom of the pot with a wooden spoon to loosen the browned pieces. Add the chicken broth and let it boil.
Add the pasta and the meatballs to the pot and cook them for 8 to 10 minutes, until the pasta is tender and the meatballs are well cooked. During the last minute of cooking, add spinach and let it wither.
Serve hot, sprinkled with grated Parmesan cheese.