A comfort classic made in a single pot.
When you think of a classic Italian soup, you probably think of minestrone, but there’s another one that’s just as deserving of the limelight – Italian Wedding Soup! With tender meatballs and chewy balls of Acini de Pepe pasta but also plenty of veggies, it’s the kind of soup that will fill you up without weighing you down and it manages to do it all with amazing flavor. And our version? It comes together in a single pot, so you’re left with delicious soup and only one dish to wash.
Serves 6
10m prep time
20m cook time
INGREDIENTS
2 tablespoons olive oil
FOR THE MEATBALLS:
1/2 lb ground beef
1/2 lb ground pork
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, finely grated
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
FOR THE SOUP:
2 carrots, diced
1 small yellow onion, diced
2 ribs celery, diced
2 cloves garlic, minced
8 cups chicken broth
2 teaspoons Italian seasoning
3/4 cup dry Acini de Pepe pasta
8 oz fresh baby spinach
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving
Parmesan cheese, freshly grated, for serving
PREPARATION
In a medium bowl, combine the meatball ingredients: ground beef, pork, egg, breadcrumbs, 1/4 cup parmesan, garlic, parsley.
Mix until just combined and roll into 1-inch balls.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs in batches, 2-3 minutes per batch.
Remove and set aside.
Add onions, carrots, and celery to pot and cook 5 minutes, until softened. Add garlic and cook 1 minute more.
Stir in chicken broth, Italian seasoning, and season with salt and pepper. Bring to a boil.
Reduce heat to medium and add meatballs and pasta. Simmer until meatballs are cooked through, about 10 minutes.
Stir in spinach, garnish with parsley and fresh Parmesan and enjoy!