Traditional Italian Wedding Soup is a comforting classic that brings a taste of Italy to your table. This delicious medley of tender meatballs, vibrant vegetables, and delicate pasta makes it the perfect bowl of warmth for chilly days.
Ground beef and ground pork combine to create juicy, flavorful meatballs that are the heart of this soup. The blend of meats ensures the meatballs are tender yet robust. Using breadcrumbs helps to bind the meatballs and keep them moist. The addition of Parmesan cheese brings a savory, nutty flavor, while fresh parsley adds a touch of brightness. Eggs work as a binder to hold everything together.
Olive oil is used for browning the meatballs, adding a subtle richness. The trio of carrots, celery, and onion forms a flavorful base for the broth, known in culinary terms as a mirepoix. The chicken broth provides a savory depth to the soup, complementing the light acini di pepe pasta, which adds texture. Finally, fresh spinach is stirred in for a burst of color and nutrients, while salt, pepper, garlic powder, and dried oregano enhance the overall taste.
This soup pairs beautifully with a crusty loaf of Italian bread, perfect for dipping and soaking up the savory broth. A light side salad with a tangy vinaigrette can add a refreshing contrast to the rich flavors of the soup. For a more indulgent option, serve with a side of garlic bread.
Start by preparing the meatballs. In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, eggs, garlic powder, and oregano. Use your hands to blend everything until it's just combined. Roll the mixture into small, 1-inch meatballs.
Next, heat the olive oil in a large pot over medium heat. Brown the meatballs in batches, ensuring each side gets a nice sear. Once browned, remove them from the pot and set them aside.
In the same pot, toss in the diced carrots, celery, and onion. Sauté them until they’re softened, which will take about five minutes. This will release their flavors, adding depth to the soup.
Pour in the chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for ten minutes to meld the flavors together.
Add the meatballs back to the pot along with the acini di pepe pasta. Let everything cook for another ten minutes, allowing the pasta to become tender and the meatballs to heat through.
Finally, stir in the fresh spinach, cooking it just until it wilts, which should take about two minutes. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, and enjoy!
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