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Italian Wedding Soup

A cozy, one-pot meal featuring savory meatballs, tender greens, and delicate pasta for a delightful taste of Italy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/4 cup parmesan cheese
  • 1/4 cup milk
  • 1/2 cup bread crumbs
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 2 tbsp fresh chopped parsley
For the Soup
  • 2 qts chicken broth
  • 2 bay leaves
  • 2 carrots sliced into circles
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil (to fry meatballs)
  • 1 cup orzo or acini de pepe
  • 1 bag baby spinach or escarole

Method
 

Preparation
  1. Combine the ground beef, parmesan cheese, milk, bread crumbs, garlic powder, salt, and parsley. Roll into small meatballs about the size of a quarter.
  2. In a pot, heat olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side. Set them aside when done.
  3. Remove excess oil from the pot, add 1 tbsp of olive oil, then add the chopped onions. Sauté for about 5 minutes until they soften, then add the carrots and cook for 3 more minutes. Stir in the minced garlic for about a minute until it gets fragrant.
Cooking
  1. Pour in the chicken broth and toss in the bay leaves. Bring to a boil, then reduce to a simmer.
  2. Add the cooked meatballs back into the pot and let it all simmer for 15 minutes.
  3. Stir in the pasta and simmer for another 15 minutes.
  4. Remove from heat, stir in the spinach, cover for 5 minutes, then mix it in and serve hot!

Notes

Feel free to mix it up by using ground turkey or chicken for a leaner option. Make the meatballs in advance and freeze them to throw this together on busy nights. A pinch of red pepper flakes can spice things up if you like a kick!