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Italian Wedding Soup

Enticing as the title may be, it has nothing to do with marriage as we know it; it's the blending of the perfect combination of flavors. 
5 from 1 vote
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Course: Soup
Cuisine: Italian
Keyword: Italian Wedding Soup
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10
Author: My Dragonfly Cafe

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.