Rustic Italian Nuptial Broth, also known as Italian Wedding Soup, combines tender meatballs, vibrant spinach, and tiny pasta pearls in a comforting chicken broth. It's a perfect marriage of flavors — hearty yet light enough for any season.
Ground beef and ground pork form the base of our meatballs, providing a rich, savory flavor. The mix of meats creates a lovely balance of texture and taste.
Bread crumbs add structure to the meatballs, soaking up juices to keep them moist and tender.
Parmesan cheese provides a sharp, nutty undertone that enhances the savory profile.
Eggs act as a binder, helping to hold the meatballs together as they cook.
Dried parsley and basil bring a touch of herbal freshness that complements the richness of the meat.
Garlic powder adds depth and warmth, an essential note in Italian cooking.
Chicken broth serves as the soup’s flavorful base, allowing all the ingredients to meld beautifully.
Small pasta like acini di pepe or orzo provides body and makes the soup heartier.
Fresh spinach adds a pop of color and a boost of nutrients, balancing the meatiness of the broth.
This soup pairs wonderfully with a crusty Italian bread or garlic breadsticks for dipping. A side of Caprese salad or roasted vegetables rounds out the meal beautifully. For a touch of heat, add a sprinkle of red pepper flakes.
Start by mixing your meatball ingredients in a large bowl. Combine the ground beef, ground pork, bread crumbs, Parmesan cheese, eggs, parsley, basil, garlic powder, salt, and pepper. Use your hands to gently mix everything until it's well combined, but be careful not to overwork the meat as it can become tough.
Next, roll the mixture into small meatballs, about 1 inch in diameter. This size is ideal for ensuring they cook quickly and evenly in the broth.
Bring the chicken broth to a gentle boil in a large pot over medium-high heat. Carefully drop the meatballs into the boiling broth. Let them cook for about 5 minutes; they will float when they’re almost done.
Add the pasta to the pot and cook according to the package directions until it's al dente. Keep an eye on it to avoid overcooking, as it will continue to soften while sitting in the hot soup.
Stir in the chopped spinach and allow it to wilt for about 2 minutes. This will maintain its vibrant color and slight bite.
Finally, taste the broth and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with extra Parmesan cheese for a delightful finish.
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