Traditional Italian Wedding Soup

Traditional Italian Wedding Soup

This classic Italian soup is full of flavor and texture, with tiny meatballs, vegetables, and pasta in a rich broth. It’s a perfect comfort food for any occasion.

Ingredients:

For the Meatballs:

• 1 pound ground beef
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• ½ cup breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 2 tablespoons fresh chopped parsley

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced into circles
• 3 cloves garlic, minced
• 2 quarts chicken broth
• 1 bag baby spinach or escarole, chopped
• 2 bay leaves
• 1 cup small pasta (orzo or acini de pepe)
• Salt and pepper to taste
• Grated Parmesan cheese, for garnish (optional)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and parsley. Mix well and form into small, bite-sized meatballs.
2. Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides. Drain any excess grease.
3. Sauté the Vegetables: Add the chopped onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Simmer the Broth: Pour in the chicken broth and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add Greens and Pasta: Add the chopped spinach or escarole and the small pasta. Cook for another 5-7 minutes, or until the pasta is cooked through and the greens are wilted.
6. Temper the Egg Mixture (Optional): In a small bowl, whisk together two large eggs with a splash of water or broth. Slowly drizzle the egg mixture into the simmering soup while constantly stirring in a circular motion. This will create thin strands of cooked egg throughout the soup.
7. Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaves before serving. Garnish with additional grated Parmesan cheese (optional).

Tips:

• You can use ground pork or a combination of beef and pork for the meatballs.
• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have small pasta like orzo or acini de pepe, you can use another type of small pasta like ditalini or pastina.
• The egg mixture is optional, but it adds a nice richness to the soup. If you don’t want to use eggs, you can simply skip this step.
• Leftover wedding soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.