Description
A comforting and classic Italian Wedding Soup featuring tender homemade meatballs simmered in a flavorful chicken broth with pasta, fresh vegetables, and greens, perfect for a hearty family meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
- 3 tablespoons olive oil (for frying meatballs)
Soup
- 2 tablespoons olive oil (for sautéing vegetables)
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 2 bay leaves
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, milk, bread crumbs, garlic powder, salt, and fresh parsley. Mix everything thoroughly until well incorporated, then shape the mixture into small, quarter-sized meatballs.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs and sear them for 30 to 45 seconds on each side until they are nicely browned. Remove the meatballs from the pot and set aside.
- Sauté Vegetables: Remove excess oil from the pot, then add 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Next, add the sliced carrots and cook for an additional 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Make the Broth: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Return the seared meatballs to the pot and let them simmer in the broth for 15 minutes to absorb additional flavor.
- Cook the Pasta: Add the orzo or acini de pepe pasta to the simmering soup. Continue to cook for another 15 minutes, or until the pasta is tender.
- Finish the Soup: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt for about 5 minutes. Stir once more before serving the soup hot.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Use gluten-free bread crumbs and pasta for a gluten-free variation.
- Fresh parsley can be replaced with dried parsley, but fresh adds better flavor.
- Do not overcook the pasta; check occasionally to avoid mushiness.
- Spinach or escarole can be substituted with kale or Swiss chard for different flavors.
