Italian Wedding Soup

 The first time I ever had Italian Wedding Soup was when I worked in a hospital kitchen. We ordered it in frozen in bags that we heated up. It was decent, maybe a 6.5 out of 10. I ate it here and there, but I always knew I could probably make it better myself.  Funny that the only homemade version I’ve ever had is my own. I may not have much to compare it too, but I think it’s pretty good regardless!  It’s very simple and manages to feel

light despite having pasta and beef in it. Paired with some salad it makes for a cozy and filling meal. 

Italian Wedding Soup

Meatballs

2lbs Ground beef

1/2 cup Bread crumbs 

1/2 cup Milk or broth of choice 

2 Eggs, beaten

2 tsp Kosher salt 

2 tsp Italian seasoning

1 tsp Dried basil

4 cloves Garlic, minced

1 small Onion, grated (or very finely minced)

1/2 cup Grated Parmesan cheese 

Soup

2 tb oil 

1 Onion, small diced

3 stalks Celery, small diced 

3 Carrots, peeled and diced 

4 cloves garlic, minced

2 48oz boxes chicken broth (12 cups)

1 cup Acini de peppe pasta

Couple handfuls of fresh spinach 

1 tsp Kosher salt (or to taste)

Black pepper to taste 

Juice of about half a lemon 

Meatballs:

In a large bowl, mix together the bread crumbs, milk or broth, garlic, salt, beaten eggs, grated onion, Parmesan cheese, basil, and Italian seasoning.  Add the ground beef and mix well until incorporated evenly.  Use tablespoon to measure the beef out and then roll into meatballs. Air fry in batches at 400 degrees until the meatballs are lightly browned. (Or you make bake in the oven). Set cooked meatballs aside until ready to add to the soup.

Soup:

In a large Dutch oven or pot, heat 2 tablespoons of oil over medium heat. Add diced carrot and cook for about 1 minute before adding the celery and onion as well. Cook until onion is translucent and begins to soften.  Add minced garlic and cook about a minute, stirring frequently to prevent it from burning. 

Pour in chicken broth and bring to a boil. Once at a rolling boil, stir in acini de peppe pasta and stir frequently until it is fully cooked.  

Turn heat down to medium and gently add your cooked meatballs in. Allow to cook long enough for meatballs to heat through, then turn off the heat. Stir in a few handfuls of fresh spinach and allow it to wilt down. Season with salt and pepper to taste and some fresh lemon juice. I use about half a lemon. (you’re not trying to make it taste like lemon soup but just enough acid to brighten up the flavor of the broth).

Some people serve it with Parmesan cheese on top but I love it as is. Enjoy!