Italian Wedding Soup
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 8 cups chicken broth
- 1 cup small pasta such as ditalini or orzo
- 4 cups baby spinach
Instructions
- In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Roll the mixture into small meatballs, about 1 inch in diameter.
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add the chicken broth to the pot and bring to a boil. Add the meatballs and pasta and simmer for 10-12 minutes, until the meatballs are cooked through and the pasta is tender.
- Stir in the baby spinach and cook for another 2-3 minutes, until wilted.
This soup is the epitome of comfort food, with its homemade meatballs, fresh vegetables, and tender pasta all swimming in a rich and flavorful chicken broth.
The key to making this soup truly special is in the meatballs. I like to use a combination of ground beef and ground pork, along with breadcrumbs, Parmesan cheese, and a variety of herbs and spices. Once the meatballs are formed, they are browned in a hot skillet to give them a crispy exterior and a juicy, tender interior.
Next, we add in our vegetables – carrots, celery, and onion – and let them cook until they are soft and fragrant. Then, we pour in our chicken broth and let the soup simmer for a while to allow all of the flavors to meld together.
Finally, we add in our pasta – I prefer small pasta shapes like ditalini or orzo – and let it cook until it is tender and al dente. The result is a soup that is both hearty and comforting, perfect for a chilly day or a cozy night in.