Italian Wedding Soup

Italian Wedding Soup 

Ingredients

For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork (or ground chicken/turkey)
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1/2 cup small pasta (like acini de pepe, orzo, or ditalini)
• 3 cups fresh spinach (or escarole/kale), chopped
• Salt & pepper to taste
• 1/4 cup grated Parmesan, for serving

Instructions

1. Make the Meatballs: In a bowl, mix all the meatball ingredients until well combined. Roll into small 3/4-inch meatballs. Set aside.

2. Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened. Stir in garlic and cook for another minute.

3. Simmer the Soup: Pour in the chicken broth and bring to a boil. Reduce heat to a simmer. Carefully drop the meatballs into the pot and let them cook for about 10 minutes.

4. Add Pasta & Greens: Stir in the pasta and let it cook according to package instructions (usually 6–8 minutes). Add the spinach and let it wilt in the hot broth for 2 minutes.

5. Final Touches: Taste and adjust seasoning with salt and pepper.

6. Serve: Ladle the soup into bowls, sprinkle with Parmesan cheese, and enjoy!

Would you like any variations, like making it in a slow cooker or air fryer meatballs?