Italian Wedding Soup

Soup
Lunch
Dinner
Published

December 23, 2024

Source

Prep Time Cook Time Total Time Servings

1 hour

Ingredients

Meatballs

  • ½ pound ground beef
  • ½ pound ground pork
  • ¼ cup parsley, chopped
  • 3–4 basil leaves, chopped
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon Calabrian chili paste (or red pepper flakes)
  • 1 egg, beaten
  • 2–3 cloves garlic, grated
  • ½ cup Parmesan cheese, grated
  • 1 cup day-old bread, torn into pieces
  • ¼ cup milk (to soak the bread)
  • Olive oil, for searing

Soup

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 tablespoon Italian seasoning
  • 1–2 teaspoons Calabrian chili paste, to taste
  • 6 cloves garlic, minced
  • ½ cup dry white wine
  • 8 cups chicken broth
  • Parmesan rind
  • 1 bay leaf
  • 1 rosemary sprig
  • Few thyme sprigs
  • 1 cup acini di pepe (or other small pasta)
  • 2 cups fresh spinach (or kale)
  • ½ cup Parmesan cheese, grated
  • Salt and pepper, to taste

Instructions

  1. In a bowl, soak the torn day-old bread in milk for 5–10 minutes. Squeeze out excess liquid.
  2. Combine the soaked bread, beef, pork, parsley, basil, salt, pepper, oregano, Calabrian chili paste, garlic, egg, and Parmesan. Mix until just combined.
  3. Form the mixture into small meatballs and place them on a tray or plate.
  4. Heat a large soup pot over medium heat and add 1 tablespoon olive oil.
  5. Brown the meatballs in batches, turning occasionally, until browned on all sides (they don’t need to be fully cooked). Remove from the pot and set aside, adding more oil between batches if needed.
  6. In the same pot, heat another tablespoon olive oil over medium heat. Add onion, carrots, celery, salt, pepper, oregano, and Calabrian chili paste. Sauté for 5–7 minutes until the vegetables soften.
  7. Stir in garlic and cook for 30 seconds until fragrant.
  8. Pour in the wine and simmer for 2–3 minutes, scraping up any browned bits.
  9. Add chicken broth, season with salt and pepper, and bring to a simmer.
  10. Gently drop the meatballs into the broth. Add Parmesan rind, bay leaf, rosemary, and thyme. Simmer for 8–10 minutes.
  11. Add the acini di pepe and simmer another 10 minutes, or until the pasta is tender.
  12. Stir in spinach and cook until wilted.
  13. Add Parmesan cheese and adjust seasoning to taste.
  14. Serve hot, garnished with extra Parmesan and fresh parsley or basil. Enjoy!