Wedding Soup
A hearty Italian-American soup featuring delicate meatballs, tiny pasta, and leafy greens in a flavorful chicken broth. Despite its name, this soup isn't traditionally served at weddings but gets its name from the "marriage" of meat and vegetables.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1/2 cup Parmesan cheese, grated, divided
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 2/3 cup acini di pepe pasta (or other small pasta)
- 4 cups baby spinach
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
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1
First, make the meatballs: In a medium bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup milk. Let sit for 5 minutes to soften.
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2
Add 1/2 lb ground beef, 1/2 lb ground pork, half of the 1/2 cup grated, divided Parmesan cheese, 1 lightly beaten large egg, 2 minced garlic cloves, 1 tsp Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the breadcrumb mixture. Mix gently with your hands until just combined. Be careful not to overmix.
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3
Form the mixture into very small meatballs, about 3/4-inch in diameter (you should get about 30-35 meatballs). Place on a plate and refrigerate for 10 minutes.
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4
In a large Dutch oven or soup pot, heat 2 tbsp olive oil over medium heat. Add 1 finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables have softened, about 5-7 minutes.
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5
Add 8 cups chicken broth and bring to a boil. Season with remaining 1 tsp salt and 1/2 tsp black pepper.
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6
Gently add the meatballs to the boiling broth, one by one. Reduce heat to a simmer and cook for 8-10 minutes until meatballs are cooked through.
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7
Add the 2/3 cup acini di pepe pasta (or other small pasta) to the pot and cook according to package instructions, usually about 7-9 minutes.
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8
Once pasta is al dente, stir in the 4 cups baby spinach and cook just until wilted, about 1 minute.
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9
Stir in the 1/4 cup chopped fresh parsley and 1 tbsp fresh lemon juice. Taste and adjust seasoning if needed.
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10
Serve hot in bowls, topped with the remaining Parmesan cheese.