Italian Wedding Soup

Ingredients

• Meatballs: Meatballs:
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1 egg 1 egg
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Soup: Soup:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 8 cups chicken broth 8 cups chicken broth
• 2 cups water 2 cups water
• 1 cup small pasta (such as orzo or ditalini) 1 cup small pasta (such as orzo or ditalini)
• 4 cups fresh spinach or escarole, chopped 4 cups fresh spinach or escarole, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well. Shape the mixture into small meatballs, about 1 inch in diameter.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. 3.
   Add the chicken broth and water to the pot and bring to a boil. Once boiling, reduce the heat to low and carefully drop the meatballs into the broth. Simmer for 10 minutes.
4. 4.
   Add the pasta to the pot and cook according to package instructions until al dente.
5. 5.
   Stir in the chopped spinach or escarole and cook for an additional 2 minutes until wilted.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve hot and garnish with grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Ground beef and pork — Make sure the meat is well-seasoned and mixed thoroughly with the other ingredients to ensure flavorful and tender meatballs.
• Fresh spinach or escarole — Wash the greens thoroughly and remove any tough stems before chopping. Add them to the soup towards the end of cooking to retain their vibrant color and texture.
• Chicken broth — If you have the time, homemade chicken broth will enhance the flavor of the soup. However, store-bought broth can also be used as a convenient alternative.

Tips & Tricks

• For a lighter version, you can use ground turkey instead of beef and pork.
• To save time, you can use pre-made meatballs instead of making them from scratch.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the broth.
• Feel free to customize the vegetables by adding diced zucchini or bell peppers.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Italian Wedding Soup is best served hot. Garnish each bowl with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for added flavor. Serve with crusty bread on the side for a complete meal.

Presentation advice

When serving Italian Wedding Soup, use a deep bowl to showcase the vibrant colors of the broth, meatballs, and greens. Sprinkle some fresh parsley on top for an extra touch of freshness.