Hearty Italian Wedding Soup
This Hearty Italian Wedding Soup recipe is solid springtime material. Fresh greens, soul-warming broth and delicious mini meatballs married together in a nourishing weeknight supper.
Servings: 6
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup Italian panko bread crumbs
- 2 tbsp parmesan cheese
- 1 tbsp fresh parsley chopped
- 2 garlic cloves minced
- 2 tbsp milk
- 1 egg
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
Soup
- 1 tbsp olive oil
- 1 cup onion finely chopped
- 1/2 cup carrots finely chopped
- 1/4 cup celery finely chopped
- 2 garlic cloves minced
- 8 cups low sodium chicken stock
- 1 tbsp fresh dill chopped
- 1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- bay leaf
- 1/2 cup acini di pepe
- 1 cup fresh spinach leaves rinsed and roughly chopped
- 1/4 cup Parmesan cheese
Instructions
- In a medium bowl, combine all meatball ingredients and mix until combined. Don’t over mix.
- Form meatballs using a measuring teaspoon. Place on a parchment-lined baking sheet. Place in refrigerator.
- Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 7-10 minutes.
- Add chicken stock, oregano, bay leaf, salt and pepper. Bring to a boil and throw in the meatballs. Bring to a boil again, then reduce heat to a low boil, and cook uncovered for 10 minutes.
- Add acini di pepe and continue to cook for 5 more minutes until pasta is tender.
- Add spinach, dill and parmesan and cook for an additional 2 minutes.
- Serve immediately with more parmesan cheese and a crusty loaf.