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Italian wedding soup with tender mini meatballs, spinach, and small pasta in golden broth

Italian Wedding Soup

Italian wedding soup with small beef-and-pork meatballs, tiny pasta and spinach in a savory broth.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6 6
Course: Soup
Cuisine: Italian
Calories: 380
Ingredients Method

Ingredients
  

  • 8 ounces ground beef 90% lean
  • 8 ounces ground pork
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup finely grated Parmesan plus more to serve
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 8 cups low-sodium chicken broth
  • 3/4 cup acini di pepe or orzo
  • 4 cups baby spinach roughly chopped

Method
 

  1. In a bowl, combine the beef, pork, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix gently just until combined. Roll into small 3/4-inch meatballs and set aside.
  2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook 5 to 6 minutes, stirring, until beginning to soften.
  3. Pour in the chicken broth and bring to a gentle boil. Add the pasta and cook according to its package timing, stirring occasionally.
  4. Lower the heat to a steady simmer and carefully add the meatballs. Cook 6 to 8 minutes, until the pasta is tender and meatballs reach 160°F (71°C) at the center.
  5. Stir in the spinach and cook 1 to 2 minutes, just until wilted. Taste the broth and adjust salt and pepper.
  6. Ladle into bowls and serve with extra Parmesan and parsley.