Description
Experience the warmth and richness of Italian Wedding Soup, uniquely enhanced in this delightful recipe. Combining savory meatballs, fresh vegetables, and tender pasta all simmered in a fragrant broth, this soup is perfect for both special occasions and everyday meals, giving a comforting yet sophisticated twist to your dining experience.
Ingredients
Scale
- 1 lb ground beef
- ¼ cup parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoon fresh chopped parsley
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 qts chicken broth
- 1 bag baby spinach or escarole
- 2 bay leaves
- 3 tablespoon olive oil, for frying
- 1 cup orzo or acini de pepe
Instructions
- Prepare the Meatballs Combine all meatball ingredients in a bowl. Mix well and form small meatballs about the size of a quarter.
- Cook the Meatballs In a pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side until browned. Remove and set aside.
- Sauté the Vegetables Drain excess oil from the pot, leaving about 1 tablespoon. Add chopped onions and sauté for 5 minutes until softened. Add carrots and continue sautéing for 3 more minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Simmer the Soup Add the chicken broth and bay leaves to the pot. Bring to a boil, then reduce to a simmer. Add the seared meatballs back into the pot and let simmer for 15 minutes.
- Add Pasta and Spinach Stir in the pasta and continue simmering for another 15 minutes. Remove from heat, add spinach, and cover the pot for 5 minutes allowing the spinach to wilt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes