Italian Wedding Soup
This recipe is for a hearty and comforting Italian meatball soup. The meatballs are made with ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. They are simmered in a chicken broth with vegetables and small pasta, and then finished with baby spinach.
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.