Classic Italian Wedding Soup with Tender Meatballs (Print version)
A cozy Italian wedding soup with tender beef-and-pork meatballs, tiny pasta, greens, and a savory Parmesan broth.
# Ingredients:
For the meatballs
01 -
1/2 cup (45 g) plain breadcrumbs
02 -
3 tablespoons whole milk
03 -
8 oz (225 g) ground beef
04 -
8 oz (225 g) ground pork
05 -
1 large egg
06 -
1/2 cup (45 g) freshly grated Parmesan, plus more for serving
07 -
3 cloves garlic, finely minced
08 -
1/4 cup chopped fresh parsley
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
2 tablespoons olive oil, for browning
For the soup
12 -
1 tablespoon olive oil
13 -
1 medium yellow onion, finely chopped
14 -
2 medium carrots, diced
15 -
2 celery stalks, diced
16 -
2 cloves garlic, minced
17 -
8 cups (1.9 L) low-sodium chicken broth
18 -
1 Parmesan rind, optional
19 -
3/4 cup (120 g) acini di pepe pasta
20 -
5 oz (140 g) chopped escarole or baby spinach
21 -
Salt and black pepper, to taste
# Instructions:
01 -
Stir the breadcrumbs and milk in a large bowl and let them sit for 2 minutes. Add beef, pork, egg, Parmesan, garlic, parsley, salt, and pepper, then mix gently until just combined.
02 -
Shape the mixture into small 3/4-inch meatballs, about 35 to 40 total. Set them on a tray while you heat the pan.
03 -
Heat 2 tablespoons olive oil in a skillet over medium heat. Brown the meatballs in batches for 4-5 minutes, turning to color the outside. Transfer to a plate.
04 -
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, then cook for 6-8 minutes until softened. Stir in garlic and cook 1 minute.
05 -
Add chicken broth and the Parmesan rind if using. Bring to a simmer, add the browned meatballs, and cook for 10 minutes, or until the meatballs are cooked through.
06 -
Stir in acini di pepe and simmer for 8-9 minutes, until just tender. Add escarole or spinach and cook 2 minutes, until wilted. Season with salt and pepper, then serve with Parmesan.
# Good to know:
01 -
Cook pasta separately if making the soup ahead.
02 -
Meatballs are done when the center reaches 160 F.
03 -
A Parmesan rind adds depth but is optional.