- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Our Italian wedding soup recipe combines homemade meatballs, spinach, and a rich and savory broth. It’s so good that I have a hard time eating only one serving!
Ingredient:
- For the Meatballs
- 1 pound (450g) ground beef, pork, chicken, turkey, or a combination; we prefer a 50-50 blend of pork and turkey
- 1/2 cup (35g) panko breadcrumbs or homemade breadcrumbs
- 1/2 cup (118ml) milk, dairy or non-dairy
- 1 large egg
- 1/4 cup (14g) finely grated Parmigiano-Reggiano cheese, 1/2 ounce
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- For the Soup
- 2 tablespoons olive oil or avocado oil
- 1/2 medium onion, chopped
- 2 medium carrots, thinly sliced
- 2 celery ribs, finely diced
- 2 garlic cloves, minced, 2 teaspoons
- 1 bay leaf
- 8 cups (1.8L) chicken stock
- 1/2 cup (113g) small pasta like Ancini di Pepe, orzo, or pearl couscous
- 4 cups (113g) baby spinach, substitute kale or escarole
- 1/2 cup fresh parsley, chopped
- Handful of fresh dill, optional
