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
Ingredients
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
Soup
- 12 cups homemade or low-sodium chicken broth *see homemade in recipe index
- 1 pound baby spinach
- Kosher salt and freshly ground black pepper
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.
- 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.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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