BEST ITALIAN WEDDING SOUP EVER
By combining elements of a few different Italian wedding soup recipes, I was able to create the ULTIMATE Italian wedding soup recipe — one that my whole family loves. Check out the rave reviews!
FAVORITE ITALIAN WEDDING SOUP
COURSE: MAIN COURSE
CUISINE: ITALIAN
KEYWORD: COMFORT FOOD, EASY SOUP RECIPE
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 8
CALORIES: 293 KCAL
AUTHOR: GOOD + SIMPLE
INGREDIENTS
- 1 small onion grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice white bread crusts trimmed, grated or shredded
- 1/2 cup grated Parmesanoptional
- 8 oz lean ground beef
- 8 oz ground pork
- 12 cups chicken broth
- 1 box frozen chopped spinach
- approx 6-8 oz of Acini de Pepe or other tiny pasta*
- 2 tbsp parmesan optional
INSTRUCTIONS
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
- To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.
RECIPE NOTES
*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.
