Italian Wedding Soup with Meatballs and Spinach
Cozy up with a comforting bowl of Italian Wedding Soup with Meatballs and Spinach This classic recipe features tender, flavorful meatballs, fresh spinach, and delicate pasta simmered in a rich, savory broth. Perfect for weeknight dinners or special gatherings, this hearty soup is easy to make and packed with wholesome ingredients.
Ingredients
For the Meatballs:
- 1 lb ground chicken, turkey, or pork (or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 3/4 cup acini di pepe pasta (or orzo/pastina)
- 4 cups fresh spinach (or escarole, chopped)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Garnish:
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Make the Meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently and form into small bite-sized meatballs (about 1 inch).
- Sauté Vegetables: Heat olive oil in a large pot. Add onions, carrots, celery, and garlic. Cook until softened.
- Simmer Broth: Pour in chicken broth and bring to a boil. Add oregano and thyme.
- Cook Meatballs: Gently drop meatballs into the simmering broth. Cook for 10–12 minutes until fully cooked.
- Add Pasta: Stir in acini di pepe pasta and cook until tender, about 8 minutes.
- Finish with Spinach: Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Serve: Ladle into bowls and garnish with Parmesan and parsley.