Italian Wedding Soup

I’ve never made Italian wedding soup before, but it seemed like something The Boy would like because he’s a big meatball fan. It was a hit, and Italian neighbor approved!

For the meatballs:

  • 2 tablespoons olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 large egg, beaten
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 2 cloves garlic, finely minced
  • salt and pepper

For the soup:

  • 1 1/4 cups carrots, diced
  • 1 cup yellow onion, diced
  • 3/4 cup celery, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • 3/4 cup acini de pepe pasta, uncooked
  • 8 ounces fresh spinach, washed and sliced into ribbons
  1. Combine the meatball ingredients, don’t overwork or the meatballs will be tough. Roll the meat into 1 inch balls, heat the olive oil in a Dutch oven and brown the meatballs for 2 to 3 minutes. Remove and set aside.
  2. Add the carrots, celery, and onions to the pot and cook for 5 minutes, and the garlic and sauté for a minute.
  3. Pour in the chicken broth, add the Italian seasoning, salt and pepper and bring to a boil.
  4. Reduce to medium heat, and add the meatballs and pasta. Simmer for 10 minutes until the meatballs and pasta are cooked, then stir in the spinach.



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One Response to Italian Wedding Soup

  1. Old NFO says:


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