Print

Italian Wedding Soup

Print Recipe

A classic Italian wedding soup made with tender meatballs, small pasta, fresh greens, and a flavorful chicken broth infused with pesto and Parmesan.

Ingredients

Scale
  • ½ lb ground beef (85% lean)
  • ½ lb ground pork
  • 1 egg, beaten
  • ½ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • ⅓ cup fresh parsley, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 8 cups chicken stock
  • 1 cup uncooked ditalini pasta (or small pasta like acini di pepe or orzo)
  • ¼ cup fresh basil pesto (homemade or store-bought)
  • 3 cups packed fresh spinach leaves
  • 2 teaspoons freshly squeezed lemon juice
  • Additional grated Parmesan for serving

Instructions

  1. In a mixing bowl, combine ground beef, ground pork, beaten egg, breadcrumbs, Parmesan, minced garlic, parsley, salt, and pepper. Mix well and form into ¾-inch meatballs.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Brown meatballs in batches, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  4. Add chicken stock to the pot and bring to a boil. Return meatballs to the pot and simmer gently for 10 minutes.
  5. Add ditalini pasta and cook until al dente, about 8-10 minutes.
  6. Stir in pesto, Parmesan, spinach, and lemon juice. Cook until spinach wilts, about 2 minutes.
  7. Adjust seasoning with salt and pepper to taste. Serve hot with extra Parmesan on top.

Notes

For a leaner option, substitute ground turkey for beef and pork. You can replace spinach with escarole or kale. Use fresh pesto to add deeper flavor to the broth.

Nutrition

Find it online: https://www.rapidrecipes.blog/italian-wedding-soup-recipe/