Italian Wedding Soup, by name, is deceitful.. There is no relevance to weddings as we know it, but to the blending of magnificent flavors! So, on this blustery day, this soup may just be the perfect answer! So dispel the rumors about its origination by creating this masterful combination of ingredients with no engagement, save-the-date or wedding gift purchase required. 
Fresh herbs are always the best to use! Pick the leaves off of their stems and finely chop to measure 2 tablespoons each of parsley and oregano. You can adjust this to 3 tablespoons of parsley and 1 tablespoon of oregano for a more subtle oregano flavor. Prep the veggies.
To the meat, a combination of pork and beef, add the beaten egg, Parmigiano-Reggiano cheese and the other meatball ingredients; combine it well using your hands. With a melon ball-sized scoop, create tiny meatballs, about 1″ in size. Roll them between the palms of your hands and place them on a rack over a foil-lined rimmed baking sheet pan. Broil them for 5-6 minutes. They should be lightly browned(seared) on the outside. The aroma of these 50 little meatballs cooking was definitely filling my kitchen with an enticing Italian love spell! (My husband was lured into the kitchen to steal a kiss.)
In a Dutch Oven, or similar-sized saucepan, sauté the celery, carrots and onions in the olive oil until onions are translucent. Stir in the garlic and sauté an additional minute.
Add in the broth, cooked meatballs and pasta. Bring to a boil, then reduce heat to a simmer once pasta is cooked, about 8-9 minutes, Acini de pepe is the typical pasta used for this recipe, but you may substitute orzo or ditalini. I already had orzo in my pantry, so that’s what I chose to use.
A step that I saw in Giada’s video for making her version of Italian Wedding Soup included whisking in some beaten eggs with parmesan cheese to add depth of flavor. Considering her expertise, I chose to do the same.
Stir in fresh chopped spinach (frozen chopped spinach could be used) . Simmer for an additional 15 minutes. Adjust the taste with additional salt and pepper. Because I used low-sodium broth, I needed to add 2 teaspoons of Kosher salt and more freshly ground pepper. Considering the amount of broth used, I don’t think that was too much. However, you may taste as you go at this point and only add what you feel is appropriate. You may not need as much if you did not use low-sodium broth.
At this point, it should be perfect! Gather the family at the table and enjoy not only the taste, but the conversations engaged and the family bonding time. Garnish the Italian Wedding Soup with additional Parmigiano-Reggiano cheese and serve with my Rosemary Focaccia Bread or other crusty Italian bread. Mangia!
Italian Wedding Soup
Ingredients
Meatballs:
- 3 T fresh parsley, chopped
- 1 T fresh oregano, chopped
- 1 large egg, beaten
- 3/4 t garlic, minced
- 1 t Kosher salt
- 1/2 c torn white bread, crust removed
- 1/2 c Parmigiano-Reggiano cheese(2 oz)
- 1/2 lb lean ground beef (93%)
- 1/2 lb ground pork(85%)
- 1/2 t freshly ground black pepper
Broth:
- 1 T extra virgin olive oil
- 3/4 c diced celery
- 3.4 c diced carrots
- 1 c diced yellow onion
- 3 qt low sodium chicken broth
- 1 c acine de pepe pasta may substitute orzo or ditalini
- 10 oz chopped fresh or frozen spinach
- 2 large eggs, beaten
- 2 T Parmigiano-Reggiano cheese, shredded
- 2 t Kosher salt, moderate as you prefer
- freshly ground black pepper to taste
Instructions
Meatballs:
- Place ground meats in the bottom of a bowl.
- Add all of the other ingredients, spreading them evenly over the top of the meat.
- Blend ingredients throughout the meats using your hands, but don’t overmix it.
- Using a melon ball-sized scoop, create 1″ meatballs. Place them on a wire rack over a foil-lined rimmed baking sheet for easier clean up. Broil for about 5-6 minutes.
Soup:
- Prep the carrots, celery and onions. Sauté them in the olive oil in a Dutch Oven or a similarly sized pot until onions are translucent. Add the garlic and saute another minute.
- Add the 3 quarts of broth, pasta and meatballs; bring to a boil over medium heat.
- Beat 2 large eggs with more Parmigiano-Reggiano cheese. Drizzle it slowly into the pot of soup, whisking vigorously until blended in completely.
- Add in the spinach and reduce the heat to simmer for about 15 minutes
- Adjust flavor lastly, adding salt and pepper to your taste preference. Since I used low- sodium broth, I did need to add about 2 teaspoons of Kosher salt and additional ground pepper. You may not need as much if you use other broth; add as needed.
- Serve with additional Parmigiano-Reggiano cheese and some crusty bread. Yum!
- Store leftovers promptly in the fridge.
