Italian Wedding Soup



    • 1 hr 30 min
    • 4 people
    • Meatballs
    • 1/2 Pound ground beef
    • 1/2 Pound ground pork
    • 2 large eggs
    • 1/3 cup Milk
    • 1/3 cup Breadcrumbs
    • 2 gloves, minced garlic
    • 1/2 cup diced onion
    • 1/4 cup Chopped parsley
    • 1/2 cup Grated Parmesan
    • 1 tsp salt
    • 1/4 tbsp Ground black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp Italian seasoning
    • Soup
    • 1 medium yellow onion, diced
    • 2 large carrots, diced
    • 3 gloves, minced garlic
    • 4-5 cups fresh spinach
    • 1/2 tsp Italian seasoning
    • 32 oz chicken broth + 16 oz water
    • 1 cup dried acini de Pepe pasta, or other small pasta
    • Olive oil
    • Salt and pepper to taste

    Cooking Instructions

    Step 1

    Prepare meatballs: In a medium bowl, combine all the ingredients of the meatballs with your hands until evenly combined. Make a small one-inch balls. Set aside.

    Step 2

    Heat a few drizzles of oil on a large Dutch oven or pot over medium heat. In batches, sear the meatballs until slightly golden on all sides, about 3 minutes. Do not overcrowd, otherwise the meatballs will boil and not brown. Meatballs won’t be fully cooked at this point. Transfer meatballs to a plate then set aside.

    Step 3

    In the same pan, add about 3 tbsp olive oil. Sauté onions, carrots and celery until tender, about 5 minutes, stirring occasionally. Then add a little oil, chopped garlic and all the seasoning. Sauté 1-2 minutes more until fragrant.

    Step 4

    Add chicken broth, water, salt & pepper to taste. Bring to a boil. Return the fried meatballs to the pan, then add the acini di pepe pasta. Stir to combine.

    Step 5

    Bring to a boil again, and then reduce to a simmer. Simmer, with the lid partially covered, for about 15 minutes or until the pasta is tender and the meatballs are cooked through.

    Step 6

    Add the spinach and simmer an extra minute until soft. Season with more salt and pepper if needed.