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Cozy Italian Wedding Soup with Mini Meatballs

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A quick and comforting Italian wedding soup featuring tender mini meatballs, fresh greens, and tiny pasta pearls, perfect for warming up chilly winter evenings.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80% lean)
  • 1/4 cup (30 g) Italian seasoned breadcrumbs
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 large egg, room temperature
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth or stock
  • 1/3 cup (50 g) acini di pepe pasta
  • 4 cups (120 g) baby spinach or escarole
  • Extra Parmesan and fresh parsley for garnish (optional)

Instructions

  1. In a medium bowl, combine ground beef, Italian seasoned breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, and pepper. Mix gently with your hands until just combined, avoiding overmixing.
  2. Use a teaspoon or small cookie scoop to portion out the mixture and roll into mini meatballs about 1 inch in diameter. Set aside on a plate or tray.
  3. Heat olive oil in a large soup pot over medium heat. Add diced carrots, celery, and onion. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add minced garlic in the last minute and stir to avoid burning.
  4. Pour in chicken broth and bring to a gentle boil. Carefully add mini meatballs one by one using a slotted spoon. Reduce heat to low, cover, and simmer for 15 minutes until meatballs are cooked through and tender.
  5. Stir in acini di pepe pasta and baby spinach or escarole. Cook uncovered for 8-10 minutes until pasta is tender but still slightly firm and greens have wilted.
  6. Taste and adjust salt and pepper as needed. Ladle soup into bowls and garnish with extra Parmesan and fresh parsley if desired.

Notes

Avoid overmixing the meatball mixture to keep meatballs tender. Keep broth at a gentle simmer to prevent meatballs from falling apart. Add pasta towards the end to avoid mushiness. If broth thickens too much, add water or more broth to loosen. Use fresh parsley for best flavor. Ground turkey or chicken can be used instead of beef for leaner meatballs. For gluten-free, substitute breadcrumbs and pasta accordingly.

Nutrition

Keywords: Italian wedding soup, mini meatballs, cozy soup, winter soup, easy soup recipe, comfort food, acini di pepe, homemade soup

Find it online: https://elvafood.com/cozy-italian-wedding-soup-with-mini-meatballs-easy-homemade-recipe-for-winter-warmth/