Description

Italian Wedding Soup with Parmesan Meatballs is undoubtedly a dish that delivers on warmth, flavor, and nutrition. With simple ingredients and a straightforward process, you can whip up a batch that your whole family will rave about.

Ingredients

Scale

½ pound ground beef
½ pound ground pork
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 large egg
⅓ cup breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for browning)
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
8 cups low-sodium chicken broth
¾ cup acini di pepe pasta
3 cups chopped kale (or spinach)
Extra Parmesan cheese for garnish (optional)

Instructions

In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, chopped parsley, minced garlic, breadcrumbs, egg, salt, and black pepper. Use your hands or a spatula to mix the ingredients gently until they are well-combined; this will create the flavorful base for your meatballs. Be careful not to overmix it, as that can make the meatballs tough.
Once your mixture is well-combined, it’s time to shape your meatballs. Wet your hands slightly to prevent sticking and take small portions of the mixture (about 1 inch in diameter) to roll into balls. Place them on a plate or tray as you go along. This method ensures you have evenly sized meatballs, which will cook uniformly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once it’s hot, add the shaped meatballs in batches, being cautious not to overcrowd the pan. Brown the meatballs on all sides, which will take about 5-7 minutes. This step adds depth to the flavor and texture of the meatballs. After browning, transfer them to a plate and set aside.
In the same soup pot that you will use for the broth, add a touch more olive oil if necessary and sauté the chopped onion, diced carrots, and celery over medium heat. Cook until the onions are translucent and the veggies are softened—this should take around 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking.
Once your vegetables are softened, pour in the low-sodium chicken broth and bring the mixture to a boil over high heat. This will help to extract the flavors from the vegetables and create a rich broth for the soup.
Add the browned meatballs carefully into the boiling broth. Lower the heat to a gentle simmer and let it cook for about 15-20 minutes. This step will allow the meatballs to become fully cooked and infuse the broth with their savory flavors.
Next, stir in the acini di pepe pasta. Cook it in the broth for an additional 8-10 minutes, or until it reaches an al dente texture. Remember to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
About 2-3 minutes before serving, mix in the chopped kale or spinach. These greens not only add vibrant color to your soup but also pack in extra nutrients. Let the greens wilt into the hot broth, enhancing the richness of your dish.
Finally, taste your soup and adjust the seasoning with additional salt and pepper as needed. Remember that the meatballs and broth already contribute quite a bit of flavor, so take it easy on the salt!
Dish out the hearty soup into bowls and garnish with extra grated Parmesan cheese, if desired, before serving. It’s best enjoyed hot, with crusty bread on the side.

Notes

For extra flavor, consider making the meatballs ahead of time and refrigerating them before adding them to the broth. If you prefer a thicker soup, reduce the amount of broth or increase the quantity of pasta.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup

Nutrition

Calories: 320 kcal
Sodium: 500 mg
Protein: 22 g