15 Best Winter Soups #13
#13. Italian Wedding Soup
Servings
4
Ingredients
- ½ pound ground beef (90% lean)
- ½ pound ground pork
- 1 egg
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- Salt and pepper to taste
- ¾ teaspoon Italian seasoning
- 1 tablespoon butter
- ¾ cup onion, diced
- ¾ cup carrots, peeled, halved, and sliced
- ½ cup celery, sliced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- ¾ cup acini de pepe pasta, uncooked
- 3 cups baby spinach leaves
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat the broiler. Line a sheet pan with foil and coat it with cooking spray.
- In a bowl, combine the ground beef, ground pork, egg, grated Parmesan cheese, breadcrumbs, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper. Stir to combine.
- Roll ½-inch sized meatballs from the mixture and place them on the prepared sheet pan.
- Broil the meatballs for 8 minutes or until the tops are browned.
- While the meatballs are cooking, melt the butter in a large soup pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes or until the vegetables are just softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth and add the acini de pepe pasta. Season the soup with salt and pepper to taste.
- Bring the soup to a simmer. Add the broiled meatballs to the soup. Cook for 10 minutes or until the pasta and vegetables are tender.
- Stir in the baby spinach leaves and cook for 2 minutes or until the spinach is wilted.
- Sprinkle the chopped parsley over the soup, then serve hot.
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