Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.
Step-by-Step Instructions
Begin by making the meatballs. The most tedious part of this Italian soup recipe is rolling the little meatballs (the recipe makes 50!), so I usually get the kids to help. The soup is hearty and truly a meal unto itself. Serve it with warm garlic bread or focaccia and a Caesar salad, and dinner is served! In a large bowl, beat the egg with the chives, sage and garlic. Add the ground beef, sausage, Parmesan cheese, breadcrumbs, and salt. Mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1 inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.) Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside. To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
Make It Ahead
If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and add the meatballs to it as directed in the recipe. (They may take a few extra minutes to warm through if you’re adding them directly from the freezer.)
Video Tutorial
Calories: 359 Fat: 22 g Saturated fat: 7 g Carbohydrates: 16 g Sugar: 5 g Fiber: 2 g Protein: 23 g Sodium: 930 mg Cholesterol: 83 mg
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