Italian Wedding Soup with Mini Meatballs
Italian wedding soup brings mini meatballs, spinach and a little pasta together in a savory broth.
Ingredients
- 1 lb 93% lean ground beef raw
- 1/2 lb ground pork raw
- 1 large egg
- 1/4 cup plain dry breadcrumbs
- 1 oz Parmesan finely grated
- 2 cloves garlic minced, divided
- 1 tbsp olive oil
- 1 cup carrots small dice
- 1 cup celery small dice
- 1 medium onion small dice
- 8 cups low-sodium chicken broth prepared
- 2 oz dry small pasta such as orzo
- 5 oz fresh spinach chopped
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Heat oven to 425°F. Mix beef, pork, egg, breadcrumbs, Parmesan, half the garlic, oregano, half the salt and half the pepper gently. Form 36 small meatballs on a parchment-lined rimmed pan. Bake 10–14 minutes until centers reach 160°F.
- Meanwhile, heat oil in a 6-quart pot over medium heat. Cook carrot, celery and onion 8–10 minutes until softened. Stir in remaining garlic for 30 seconds.
- Add broth and remaining salt and pepper. Bring to a gentle boil, add dry pasta and simmer for its package cooking time, usually 8–10 minutes.
- Add cooked meatballs and all collected pan juices. Stir in spinach and simmer 2–3 minutes until spinach wilts and the soup is hot throughout.
- Turn off heat and stir in lemon juice. Divide broth, pasta and vegetables equally among six bowls, with six meatballs each.
Notes
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.