Irresistible Creamy Italian Wedding Soup Recipe for Cozy Nights
Enjoy a comforting bowl of Irresistible Creamy Italian Wedding Soup, perfect for chilly evenings.
Servings: 4 bowls
Calories: 320kcal
Equipment
- large mixing bowl
- Large pot
- wooden spoon
Ingredients
For the Meatballs
- 1 lb Ground Beef Lean for juiciness.
- 0.5 lb Pork Sausage Sweet Italian sausage.
- 1 cup Breadcrumbs Fresh preferred.
- 0.5 cup Grated Parmesan Cheese Freshly grated.
- 1 large Egg Binds the mixture.
- 2 cloves Garlic Minced for flavor.
For the Soup Base
- 8 cups Chicken Broth Homemade or low-sodium.
- 4 cups Fresh Spinach Can substitute with kale.
- 2 medium Carrots Sliced thinly.
- 1 large Onion Finely diced.
- 2 cloves Garlic Reinforce flavor.
For the Pasta
- 1 cup Ditalini Pasta Gluten-free options available.
Optional Garnish
- 0.25 cup Additional Parmesan Cheese For serving.
- 0.25 cup Fresh Herbs Such as parsley or basil.
Instructions
Preparation
- In a large mixing bowl, gently combine ground beef, pork sausage, breadcrumbs, grated Parmesan, egg, minced garlic, and a dash of your favorite herbs until just mixed. Form the mixture into small meatballs, about 1 inch in size.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Pour in the chicken broth, bringing it to a gentle simmer. Next, add the diced carrots and let them cook until tender, around 5-7 minutes.
- Carefully drop the formed meatballs into the simmering broth along with the ditalini pasta. Cook according to the pasta package directions (about 8-10 minutes) until the pasta is al dente.
- Stir in the fresh spinach during the last minute of cooking and let it wilt.
- Taste your soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with extra grated Parmesan cheese before serving.
Notes
For an extra burst of flavor, a sprinkle of fresh herbs like parsley can be added before serving.