Italian Wedding Soup Recipe

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Mini Meatballs -

-½ lb ground beef (or chicken, turkey, or pork) - 1 egg

- ¼ cup breadcrumbs

- 2 tbsp grated Parmesan

- 1 garlic clove, minced

- 1 tbsp chopped parsley or Italian seasoning - Salt & pepper

Soup Base

- 1 tbsp olive oil

- 1 small onion, diced

- 2 carrots, diced

- 2 celery stalks, diced

- 3 garlic cloves, minced

- 6 cups chicken broth (or more as needed) - ½ cup small pasta (acini di pepe, orzo, or ditalini)

- 3-4 cups fresh spinach, escarole, or kale (chopped)

- Salt & pepper to taste - Parmesan for serving

Anweisungen

Instructions

1. Make the Meatballs: In a bowl, mix meatball ingredients until combined. Roll into small balls - about ¾-inch diameter. Set aside.

2. Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes until softened. Stir in garlic and cook 30 seconds more.

3. Build the Soup: Pour in broth and bring to a gentle boil. Carefully drop in the raw meatballs - they'll cook directly in the broth. Simmer 10 minutes, then add pasta and cook another 8-10 minutes, until pasta is tender and meatballs are fully cooked.

4. Add Greens:

Stir in chopped spinach or other greens. Let wilt for 1-2 minutes. Taste and adjust seasoning.

5. Serve: Ladle into bowls and top with grated Parmesan and black pepper. Serve with breadsticks and marinara on the side.