Ingredients:
For the Meatballs:
- 1/2 lb ground beef and pork mix
- 2 tablespoons bread crumbs
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese
- 3/4 teaspoon Italian seasoning
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Soup:
- 2 tablespoons olive oil
- 1 carrot, diced
- 1/2 onion, diced
- 1 rib celery, diced
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 3 cups spinach, chopped
- Salt and pepper to taste
- Additional Parmesan cheese for serving
Preparation:
To make this authentic Italian Wedding Soup, start by preheating your oven to 400°F and placing a baking rack on a baking tray. In a mixing bowl, combine the ground beef and pork mix, bread crumbs, olive oil, Parmesan cheese, Italian seasoning, egg, salt, and pepper. Use two forks to mix the ingredients thoroughly. Roll the mixture into small meatballs, ensuring they are bite-sized for easy eating in the soup. Place the meatballs on the baking rack and bake for 10-15 minutes, or until fully cooked. Use a meat thermometer to check doneness. Remove from the oven and set aside.
For the soup, heat olive oil in a large soup pot over medium heat. Add the diced carrot, onion, and celery, and sauté until softened, about 5 minutes. Stir in the Italian seasoning, then pour in the chicken broth. Bring the mixture to a boil, then add the acini di pepe pasta and reduce the heat to a low boil. Cook for 10 minutes, then add the baked meatballs and continue simmering until the pasta is fully cooked. In the last minute of cooking, stir in the chopped spinach until wilted. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, sprinkled with additional Parmesan cheese for a rich, savory finish.
This hearty Italian Wedding Soup is perfect for cozy dinners or family gatherings, offering a comforting blend of flavors and textures. Enjoy this classic recipe that’s both easy to make and incredibly satisfying!
