Description
Comforting Italian wedding soup blends delicate meatballs with tender greens in a savory broth. Generations of Italian families cherish this hearty soup as a classic centerpiece of home cooking.
Ingredients
Scale
- ½ pound (226.8 g) ground beef
- ½ pound (226.8 g) ground pork
- 1 egg
- ½ cup fresh breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsps fresh parsley, chopped
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups (1.9 liters) low-sodium chicken broth
- 1 cup (236 ml) acini di pepe or orzo pasta
- 4 cups baby spinach or escarole, chopped
- Salt and pepper, to taste
- Grated Parmesan, for serving
Instructions
- Meatball Preparation: Thoroughly blend all meatball components in a generously sized mixing bowl. Craft uniform spheres roughly 3/4 inch in diameter, maintaining consistent sizing for optimal cooking performance.
- Meatball Browning: Warm olive oil in a substantial soup pot over medium heat. Systematically brown meatballs in rotating batches until achieving a rich golden exterior. Transfer partially cooked meatballs to a separate plate.
- Vegetable Foundation: Utilize the identical pot to sauté onions, carrots, and celery until they soften and develop delicate caramelization. Introduce minced garlic, allowing its aromatic essence to permeate the mixture for an additional minute.
- Liquid Integration: Pour chicken broth into the vegetable base, escalating to a robust boil. Reintegrate browned meatballs, immediately reducing heat to a gentle simmer. Allow the soup to develop complex flavor profiles for approximately 10 minutes.
- Final Assembly: Add pasta directly into the simmering liquid, cooking according to standard guidelines. During the concluding cooking moments, delicately fold fresh spinach leaves, observing them elegantly wilt and merge with the soup’s texture. Conduct a final seasoning assessment, ensuring a harmonious flavor balance. Serve piping hot, optionally garnishing with freshly grated parmesan cheese for enhanced gustatory complexity.
Notes
- Meatball Precision: Create uniform, compact meatballs by rolling gently and consistently. Aim for 3/4-inch diameter to ensure even cooking and balanced texture throughout the soup.
- Flavor Layering: Brown meatballs separately to develop deep, rich caramelized exterior before simmering. This technique locks in savory flavors and prevents bland protein.
- Vegetable Softening Technique: Sauté onions, carrots, and celery until slightly caramelized, allowing natural sugars to emerge. Watch carefully to prevent burning, creating a robust flavor foundation.
- Spinach Timing: Add spinach during final two minutes of cooking to maintain vibrant green color and preserve delicate nutrients. Avoid overcooking to keep leaves tender and fresh-tasting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg