Description
A straightforward recipe for classic Italian Wedding Soup featuring small meatballs and greens in a clear broth.
Ingredients
Scale
- 1 pound ground beef and pork mix
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups chicken broth
- 1 cup small pasta (like acini di pepe or pastina)
- 4 cups fresh spinach or escarole, chopped
- 1/4 cup grated Parmesan cheese for serving
Instructions
- Combine ground meat, breadcrumbs, egg, 2 tablespoons Parmesan cheese, salt, and pepper in a bowl. Mix gently.
- Roll the meat mixture into very small balls, about 1/2 inch in diameter. You should have about 40-50 meatballs.
- Bring the chicken broth to a boil in a large pot.
- Carefully drop the meatballs into the boiling broth. Reduce heat and simmer for 10 minutes.
- Add the small pasta to the pot and cook according to package directions, usually 5-7 minutes.
- Stir in the chopped spinach or escarole during the last 2 minutes of cooking until wilted.
- Serve immediately, topping each bowl with extra grated Parmesan cheese.
Notes
- You can substitute ground turkey for the beef and pork mix if desired.
- Use high-quality chicken broth for the best flavor.
- If you prefer a different green, use chopped kale instead of spinach.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
- Cholesterol: 75
Keywords: Italian Wedding Soup, wedding soup, small meatballs, pastina soup, chicken broth soup