Description
Discover how to make a comforting Italian wedding soup with juicy meatballs in this easy recipe. Perfect for cozy nights in!
Ingredients
- – 1 Tablespoon (15 ml) olive oil
- – ½ lb. (225 g) ground beef, 85% lean
- – 1 egg, beaten
- – 1/2 cup (120 ml) breadcrumbs
- – 1/4 cup (60 g) grated cheese
- – 3 cloves garlic, minced
- – 1/3 cup (80 ml) fresh parsley, finely chopped
- – 3/4 teaspoon (4 ml) salt
- – 1/4 teaspoon (1 ml) pepper
- – 1 yellow onion, diced
- – 1 ¼ cups (300 g) carrots, diced
- – 2 celery ribs, diced
- – 3 cloves garlic, minced
- – 8 cups (1920 ml) (2 liters) chicken broth
- – 2 teaspoons (10 ml) Italian seasoning
- – ¾ cup (180 g) pasta, uncooked
- – 4-5 cups (1080 ml) fresh spinach
- – salt/pepper, to taste
- – cheese, freshly grated
Instructions
- Carefully mix together the ingredients for the meatballs, ensuring not to handle the meat excessively. Shape into balls approximately 3/4-inch in size.
- Warm olive oil in a large pot over medium-high heat.
- Sear the meatballs in groups for around 2 minutes. They will finish cooking in the soup. Remove them and set aside.
- Add the onions, carrots, and celery to the pot and cook over medium heat for 6 minutes until they become tender. If necessary, add a little more olive oil during cooking.
- Incorporate the garlic and Italian seasoning and sauté for 1 minute.
- Pour in the chicken broth. Bring to a rolling boil, then lower the heat to simmer.
- Return the browned meatballs to the pot and let them simmer gently while you prepare the pasta separately until it is firm to the bite. Once cooked, drain and place the pasta into serving bowls. (To prevent the pasta from soaking up all the broth during storage, if you don’t expect to have leftovers, you can either cook the pasta in the soup or add the cooked pasta directly to the soup pot.)
- Mix in the spinach and cook until it wilts, roughly 2 minutes.
- Serve the soup by ladling it into bowls and topping it with freshly grated cheese. Enjoy!
