This Italian Wedding Soup recipe is a classic, comforting dish perfect for any occasion. It combines savory meatballs, fresh vegetables, and pasta in a rich, flavorful broth. Ideal for a cozy family dinner or as a warm starter, this soup is both nutritious and delicious.
Make the Meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, eggs, parsley, salt, and pepper. Mix well and form into small, bite-sized meatballs. Place them on a baking sheet lined with parchment paper.
Bake the Meatballs: Bake for about 20-25 minutes or until they are cooked through and lightly browned.
Cook the Vegetables: While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
Add Broth and Wine: Pour in the chicken broth and white wine (if using). Bring the mixture to a boil.
Add Pasta: Add the pasta to the soup and cook according to the package instructions until al dente.
Add Meatballs and Spinach: Add the baked meatballs to the soup. Then add the spinach, stirring until the spinach wilts.
Season the Soup: Taste and adjust the seasoning with salt and pepper.
Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Enjoy: Serve hot with a side of crusty bread, if desired.
Notes
Meatball Variation: You can use only beef or a mix of beef and turkey for a lighter version.
Vegetable Options: Feel free to add other vegetables like zucchini or bell peppers.
Make-Ahead: The soup can be prepared a day ahead, but add pasta and spinach when reheating to avoid them becoming overcooked.
Freezing: Freeze without the pasta and spinach. Add these when reheating the soup.
Vegetarian Option: Use vegetable broth and substitute meatballs with a vegetarian alternative.