Description
The ultimate comfort food hack that’ll make you look like an Italian grandmother – without the decades of practice! This Italian Wedding Soup combines juicy meatballs and tender greens in a broth so good you’ll want to bathe in it.
Ingredients
Scale
- 1/2 lb (227g) ground beef (80/20 lean-to-fat ratio)
- 1/2 lb (227g) ground pork
- 1/3 cup (30g) fresh breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, finely chopped
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about 3/4 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 8 cups (1.9 liters) chicken broth
- 1/2 cup (90g) small pasta (acini di pepe, orzo, or stelline)
- 8 ounces (227g) fresh escarole or spinach, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Combine ground beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper in a bowl. Mix gently and form into small 3/4-inch meatballs. Refrigerate for 15 minutes.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a simmer. Add chilled meatballs and cook for 8-10 minutes until cooked through.
- Add pasta to the soup and cook according to package directions, usually 6-8 minutes.
- When pasta is al dente, stir in escarole or spinach and let wilt for 1-2 minutes. Add dill if using.
- Finish with lemon juice and adjust seasoning with salt and pepper as needed.
- Let stand for 5 minutes before serving with extra Parmesan cheese on top.