Italian Wedding Soup Recipe
Italian wedding soup is the perfect marriage of homemade mini meatballs and pasta cooked in a flavorful broth for a cozy and satisfying meal the whole family will love.
Equipment
- large pot
Ingredients
For The Meatballs
- 1 Pound Ground Beef
- ¾ Cup Italian Seasoned Breadcrumbs
- 2 Eggs
- ¼ Cup Milk
- Salt and Pepper to taste
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ Cup Parsley
For The Soup
- 2 Tbs Butter
- 1 Small Onion, diced
- 3 Large Carrots, diced
- 3 Stalks Celery, diced
- 3 Cloves Garlic, minced
- ½ Cup White Wine
- 8 Cups Chicken Broth
- Salt and Pepper to taste
- 1 Tbs Garlic Powder (divided)
- 2 Tbs Italian Seasoning (divided)
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1 Cup Acini De Pepe Pasta
- 2-3 Cups Fresh Spinach, chopped
- Parmesan Cheese, for garnish (optional)
Instructions
- Preheat the oven to 350°
- First, in a large bowl, combine all of the ingredients for the meatballs. Mix and roll them into tiny meatballs (about the size of a large marble). Place them onto a parchment paper lined baking sheet and place them into the center rack of the oven for 25 minutes.
- In the meantime, melt the butter in a large pot and add the diced onion, carrots and celery. Season them with salt, pepper and Italian seasoning and sauté until soft, stirring frequently. This should take about 7-10 minutes. Then, add the garlic and saute for an additional minute.
- Stir in the white wine and bring it to a gentle boil over medium heat for about 2-3 minutes then slowly pour in the chicken broth. Season with salt, pepper, garlic powder, Italian seasoning, thyme and rosemary.
- Add the pasta in the broth for about 10 minutes or until the pasta is cooked. Then, stir in the spinach until it’s wilted. Stir the meatballs to the sauce. Finally, remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!