Rustic Italian Wedding Soup is a soul-warming classic that combines savory meatballs and delicate pasta in a flavorful broth. This dish is perfect for cozy family dinners or when you crave something comforting and hearty. Let's dive into this simple yet satisfying recipe.
The star of this dish is the rich, savory ground beef, which forms the base of our meatballs. By adding breadcrumbs and Parmesan cheese, the meatballs gain a delightful texture and a hint of nutty flavor. A single egg binds everything together, ensuring they hold their shape. Minced garlic infuses the meatballs with aromatic depth, while salt and black pepper enhance their taste.
Olive oil is used for browning the meatballs and sautéing the vegetables, adding a touch of Mediterranean flair. Our veggie trio of onion, carrots, and celery forms the aromatic base of the soup, bringing sweetness and depth. Chicken broth serves as the flavorful liquid foundation, while acini di pepe pasta adds a delightful texture.
The addition of baby spinach provides a pop of color and nutrients, and the fresh parsley brightens the flavors. Finally, more salt and pepper are added to taste, and grated Parmesan cheese is the perfect finishing touch for serving.
Serve this soup with a side of crusty Italian bread to soak up the delicious broth. A simple green salad with a vinaigrette dressing pairs wonderfully, adding freshness and contrast to the meal. A glass of Chianti or another light red wine complements the flavors perfectly.
Start by preparing the meatballs. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Use your hands to mix everything until it's just combined – you don't want to overwork the meat. Roll the mixture into small meatballs, about the size of a walnut.
Heat the olive oil in a large pot over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pot. Brown them on all sides, which should take about 5 minutes per batch. Remove the meatballs and set them aside on a plate.
In the same pot, toss in the diced onion, sliced carrots, and chopped celery. Sauté them for about 5 minutes or until they're softened. This step builds the base flavor of your soup, so don't rush it.
Pour in the chicken broth and bring it to a boil. Once boiling, add the acini di pepe pasta and the browned meatballs back into the pot. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the pasta is tender.
Stir in the baby spinach and chopped parsley, letting the spinach wilt just slightly. Give the soup a taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with a generous sprinkle of grated Parmesan cheese.
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