Italian wedding soup is a comforting and flavorful dish featuring meatballs, greens, and pasta in a savory broth. Here’s a classic recipe:
Ingredients:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
For the Soup:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 4 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions:
- Prepare the Meatballs:
- In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
- Form small meatballs, about 1 inch in diameter, and set them aside.
- Make the Soup Base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
- Add Broth and Simmer:
- Pour in the chicken broth and bring it to a gentle boil.
- Carefully drop the meatballs into the simmering broth. Let them cook for about 10 minutes until they are cooked through and no longer pink inside.
- Add Pasta and Greens:
- Stir in the small pasta (acini di pepe or orzo). Cook according to the pasta package instructions or until al dente.
- Add the chopped spinach or kale to the soup. Cook for an additional 2-3 minutes until the greens are wilted.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the Italian wedding soup into bowls and garnish each serving with grated Parmesan cheese.
This Italian wedding soup is a hearty and satisfying dish, perfect for warming up on cold days. The combination of flavorful meatballs, pasta, and greens in a delicious broth makes it a comforting meal for any occasion. Enjoy!
