Italian Wedding Soup
This classic Italian Wedding Soup is packed with tiny meatballs, tender greens, and flavorful broth. It’s a comforting and hearty soup perfect for any time of year.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta (such as acini di pepe)
- 5 ounces fresh spinach, chopped
- 1 lemon, juiced
- Optional: grated Parmesan cheese, for garnish
Instructions
- In a large bowl, combine the ground pork, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well.
- Roll the mixture into small, pea-sized meatballs.
- In a large pot or Dutch oven, bring the chicken broth to a boil.
- Add the meatballs to the boiling broth and cook for about 5-7 minutes, or until they are cooked through.
- Stir in the pasta and cook according to package directions (usually about 8-10 minutes).
- Add the chopped spinach and lemon juice. Cook for another 2-3 minutes, or until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a richer flavor, use homemade chicken broth. You can also add other vegetables, such as carrots or celery, to the soup.
Find it online: https://grilldrip.com/italian-wedding-soup/