Italian Wedding Soup — tiny meatballs and greens in clear broth. The soup that appears when someone is feeling sick. Tiny meatballs or big ones in yours? Recipe in the comments.
📝 Step-by-Step Instructions
- Roll the Meatballs:
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan, egg, chopped parsley, garlic powder, salt, and pepper. 🥣
- Mix gently until just combined. Roll into tiny bite-sized meatballs (about ¾-inch diameter). (Or roll larger ones if you prefer hearty meatballs!) 🧆
- Sear or Bake Meatballs:
- Option A (Oven): Arrange on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes until set.
- Option B (Stovetop): Lightly brown in a skillet with olive oil for 5 minutes, then set aside. 🍳
- Sauté the Mirepoix Aromatics:
- Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium heat.
- Add diced carrots, celery, and onion. Sauté for 5 to 6 minutes until soft and fragrant. 🥕🥬🧅
- Stir in minced garlic and cook for 1 additional minute. 🧄
- Simmer Broth & Pasta:
- Pour in the 8 cups of chicken broth and bring to a rolling boil over medium-high heat.
- Stir in the acini de pepe pasta and lower heat to a gentle simmer. Cook for 6 minutes. 🌾
- Combine & Add Greens:
- Add the cooked tiny meatballs into the simmering soup.
- Stir in the fresh baby spinach or chopped escarole. Simmer for 3 to 4 minutes until the pasta is tender and the greens are wilted. 🥬
- Serve Hot:
- Ladle warm, golden soup into bowls.
- Top generously with freshly grated Parmesan cheese and serve with warm crusty garlic bread! 😋✨
