Ingredients:
For the meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork (optional, but adds great flavor)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup bread crumbs (preferably fresh or panko)
- 1 large egg
- 2 tablespoons parsley, chopped
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1/2 teaspoon dried oregano (optional)
- Olive oil, for browning
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (preferably low-sodium)
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup acini di pepe pasta (or orzo, if preferred)
- 4 cups fresh spinach, chopped (or 2 cups escarole for a more traditional option)
- Parmesan cheese, for garnish (optional)
Instructions:
1. Make the Meatballs:
- In a large bowl, combine the ground beef, ground pork, Parmesan cheese, bread crumbs, egg, parsley, garlic, and seasonings (salt, pepper, and oregano). Mix until everything is well combined.
- Form the mixture into small meatballs, about 1 inch in diameter. You should get around 20-25 meatballs depending on size.
- In a large skillet, heat olive oil over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides (about 5-7 minutes total). They don’t need to be cooked through at this stage since they will continue cooking in the soup. Set them aside.
2. Prepare the Soup Base:
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Add the chicken broth, carrots, celery, salt, pepper, thyme, and oregano. Bring the mixture to a simmer, and cook for about 10-15 minutes, until the vegetables are tender.
3. Cook the Meatballs in the Soup:
- Gently add the browned meatballs to the simmering soup, being careful not to break them. Continue to simmer for an additional 10-15 minutes until the meatballs are cooked through.
4. Add the Pasta:
- Add the acini di pepe (or orzo) to the soup and cook according to the package instructions (about 8-10 minutes). Stir occasionally to prevent the pasta from sticking to the bottom.
5. Add the Greens:
- Once the pasta is cooked, add the chopped spinach (or escarole) to the soup and cook for another 2-3 minutes until the greens are wilted and tender.
6. Final Seasoning:
- Taste the soup and adjust seasoning with additional salt and pepper if needed. If you like a little extra depth of flavor, you can add a splash of lemon juice or a sprinkle of Parmesan cheese.
7. Serve:
- Ladle the soup into bowls, ensuring each bowl gets a generous portion of meatballs, vegetables, and broth. Top with more freshly grated Parmesan cheese (optional) and serve hot.
Nutritional Information (per serving, based on 6 servings):
- Calories: 300
- Fat: 18g
- Saturated Fat: 6g
- Carbs: 25g
- Fiber: 4g
- Net Carbs: 21g
- Protein: 18g
- WW Points: 7 (depending on added cheese)
Why You’ll Love This Traditional Italian Wedding Soup:
- Hearty Yet Light: Despite its rich flavor, this soup has a light and refreshing feel thanks to the combination of fresh vegetables and greens. It’s filling but not heavy, making it perfect for any time of year.
- Flavorful Meatballs: The meatballs are packed with flavor from the Parmesan cheese, garlic, and herbs, and they add a satisfying, hearty component to the soup.
- Fresh Greens: The greens (either spinach or escarole) bring a burst of color, freshness, and essential nutrients like vitamins A and C, iron, and fiber.
- One-Pot Meal: This is an easy, one-pot dish that is both simple to make and easy to clean up. Plus, it can be made ahead and stored for later, so it’s perfect for meal prep.
- Customizable: You can adjust the seasonings or vegetables based on your preferences. Use other leafy greens like kale or Swiss chard, or swap out the pasta for a gluten-free version if needed.
Tips & Variations:
- Vegetarian Version: To make a vegetarian version, omit the meatballs and instead use plant-based sausage or tofu for protein. You can also use vegetable broth for a completely vegetarian option.
- Add More Vegetables: If you like your soup packed with vegetables, add zucchini, parsnips, or even potatoes for extra bulk and nutrition.
- Use Fresh Herbs: Fresh rosemary and thyme are a great substitute for the dried herbs used in this recipe. Just be sure to adjust the quantity since fresh herbs are more potent.
- Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the garlic for an added layer of heat.
- Make-Ahead: This soup can be made a day or two in advance, and the flavors will develop even more. The meatballs can be made ahead of time and stored in the fridge or freezer.
Traditional Italian Wedding Soup is the epitome of comfort food. With its tender meatballs, vibrant vegetables, and rich broth, it offers a perfect balance of flavors that’s satisfying without being too heavy. Whether you’re enjoying it for a family dinner or serving it for special occasions, this soup is always a crowd-pleaser and a timeless favorite!
