Italian Wedding Soup

Lovingly referred to (at least by us) as the jack-of-all-trades of recipes, Italian Wedding Soup is as light as it is hearty, and as delicious as it is healthy. The best combination! Tiny homemade meatballs join together with a simplistic broth, a sprinkling of parmesan cheese, and fresh spinach added right at the end to create a sip like no other.

We suggest enjoying alongside chilly temperatures and a cozy home – whether during an unexpected spring storm, or a snowy winter evening. Trust us, it somehow makes the taste of this warm, comforting soup all the better! Enjoy!

Italian Wedding Soup

Adapted from Giada De Laurentiis
Course Mains
Cuisine Italian
Servings 4

Ingredients
  

  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/3 cup fresh white breadcrumbs
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground veal
  • Freshly ground black pepper, to taste
Soup Method
  • 12 cups homemade or low-sodium chicken broth *see homemade in recipe index
  • 12 ounces baby spinach
  • Kosher salt and freshly ground black pepper
  • 1/2 pound Ditalini pasta

Instructions
 

  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  • Meanwhile, bring a saucepan of salted water to a boil. Add pasta, cook to al dente. Drain and reserve.
  • To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 8 minutes. Season the soup to taste with salt and pepper.
  • Spoon the pasta into each bowl. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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