One of our delicious soups

🇮🇹 Italian Wedding Soup

🕒 Total Time: 45 minutes

🍲 Serves: 6

Ingredients

For the Meatballs:

• ½ lb ground beef

• ½ lb ground pork (or turkey for a lighter version)

• 1 large egg

• ⅓ cup grated Parmesan cheese

• ⅓ cup breadcrumbs

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• ½ tsp salt

• ¼ tsp black pepper

For the Soup:

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 8 cups chicken broth (preferably low-sodium)

• ¾ cup acini di pepe or small pasta (like Israeli couscous or orzo)

• 4 cups fresh spinach (or green’s), chopped

• Salt and pepper to taste

• Freshly grated Parmesan, for serving

Instructions

1. Make the Meatballs:

   • In a bowl, mix together all meatball ingredients until just combined.

   • Roll into small balls, about ¾ inch in diameter.

   • Set aside on a baking sheet.

2. Brown the Meatballs (Optional but flavourfu):

   • In a large pot or Dutch oven, heat olive oil over medium heat.

   • Brown the meatballs in batches until golden (they don’t need to be fully cooked). Remove and set aside.

3. Cook the Vegetables:

   • In the same pot, add onion, carrot, and celery.

   • Sauté for 5–7 minutes until softened.

4. Simmer the Soup:

   • Pour in the chicken broth and bring to a boil.

   • Add the meatballs back to the pot and reduce heat to a simmer.

   • Cook for about 15 minutes until meatballs are cooked through.

5. Add Pasta and Greens:

   • Stir in the pasta and cook according to package directions (usually 7–10 minutes).

   • In the last few minutes of cooking, add the spinach or green's and stir until wilted.

   • Season with salt and pepper to taste.

6. Serve:

   • Ladle soup into bowls and top with freshly grated Parmesan cheese.

   • Serve with crusty bread on the side.

This one is a regular on our menu and is best served with an Italian Club.