Looking for an easy dinner recipe for family that’s packed with flavor? Italian Wedding Soup is the answer! This comforting dish brings together tender meatballs, fresh greens, and hearty broth, creating a delightful meal that everyone will love. It’s perfect for weeknight dinners and can be on the table in no time, making it a staple in my household.
What I adore about this soup is its unique blend of textures and flavors. The tiny meatballs are juicy and flavorful, while the greens add a refreshing touch. Plus, the warm broth wraps everything together in a cozy embrace, making each spoonful feel like a hug.
If you’re in search of a dish that’s both satisfying and easy to prepare, you can’t go wrong with Italian Wedding Soup. It’s not only a great way to feed the family, but it also makes for delicious leftovers!
Hearty and Flavorful Italian Wedding Soup
This Italian Wedding Soup features tender meatballs made from a mix of ground meat, herbs, and spices, along with fresh spinach and tiny pasta in a savory broth. It’s a comforting and fulfilling dish that’s perfect for chilly evenings.
Ingredients
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 cups chicken or vegetable broth
- 2 cups fresh spinach chopped
- 1 cup small pasta (like acini di pepe or orzo)
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup fresh parsley chopped for garnish
- Additional Parmesan cheese for serving
Instructions
- Make the Meatballs: In a large bowl, combine ground meat, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
- Brown the Meatballs: In a large pot, heat a little oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add diced carrots and celery, cooking until tender (about 3-5 minutes).
- Add Broth and Pasta: Pour in the chicken or vegetable broth and bring to a boil. Add the small pasta and cook according to package instructions until al dente.
- Finish the Soup: Once the pasta is cooked, return the meatballs to the pot. Stir in the chopped spinach and cook until just wilted.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and additional Parmesan cheese, and enjoy piping hot!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 280kcal
- Fat: 10g
- Protein: 18g
- Carbohydrates: 30g
