Italian Wedding Soup



Meatball Mix

1 1/4 lbs mixed ground pork and beef
1/2 cup breadcrumbs
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 large egg
1/2 cup shredded Parmesan cheese
1 1/2 tablespoons olive oil


1 medium sweet onion, finely diced
2 large carrots, finely diced
2 stalks of celery, finely diced
3 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
8 cups low-sodium chicken broth
1 cup acini di pepe pasta
4–5 ounces baby spinach
Kosher salt and freshly ground black pepper


Begin with the meatballs.
In a mixing bowl, combine the ground pork, ground beef, breadcrumbs, dried parsley, basil, oregano, egg, and Parmesan cheese.
Shape this mix into 3/4-inch meatballs.
Heat up the olive oil in a large skillet over medium-high heat.
Add these meatballs and let them sizzle to perfection.
Browning the meatballs to the flavor and the perfect texture.
Once browned, remove the meatballs from the skillet and set them aside.
In the same skillet, maintain the medium heat, and add the finely diced onions, carrots, and celery.
Saute these until they become tender and fragrant, which should take about 7-10 minutes.
Stir in the minced garlic, dried parsley, basil, and oregano, cooking for an additional minute.
Now, transfer these cooked vegetables to a sturdy stockpot or Dutch oven.
Pour in the chicken broth, and bring it to a gentle boil.
It’s time to introduce the acini di pepe pasta and the beautifully browned meatballs.
Let them simmer together for approximately 15 minutes, or until the pasta reaches its desired tenderness.
Just before serving, add the baby spinach to the mix.
Stir the soup until the spinach wilts.
Season with kosher salt and freshly ground black pepper to taste.


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