Italian Wedding Soup

Simple, filling, savory, and soooo delicious.

By @lucymakes_

Original recipe source

Italian Wedding Soup

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 0.5 cup breadcrumbs
  • 0.25 cup Parmesan cheese
  • 3 cloves garlic
  • 0.25 cup onion
  • 0.33 cup fresh parsley
  • 0.75 teaspoon salt
  • 0.25 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 0.75 yellow onion
  • 1.25 cups carrots
  • 3 celery ribs
  • 0.25 cup white wine
  • 1 zucchini
  • 3 cloves garlic
  • 8 cups broth
  • 1 teaspoon Italian seasoning
  • 0.75 cup acini de pepe pasta
  • 4 cups fresh spinach
  • 0 Parmesan cheese
  • 0 fresh parsley
  • 0 sourdough toast or croutons

Instructions

  1. In a large bowl, combine 1 lb of 80/20 ground beef, 1 beaten egg, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 3 minced garlic cloves, about 1/4 cup minced onion, 1/3 cup finely chopped fresh parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons Italian seasoning, and 1 teaspoon ground fennel seeds (optional). Mix until well combined.
  2. Form the meat mixture into small meatballs, about 1 inch in diameter.
  3. In a large pot, heat a small amount of oil over medium heat and brown the meatballs in batches until they are browned on all sides. Remove the meatballs and set aside.
  4. In the same pot, add about 3/4 of a diced yellow onion, 1 1/4 cups diced carrots, and 3 diced large celery ribs. Cook until the vegetables are softened, about 5 minutes.
  5. Add 1/4 cup white wine to the pot and cook for another 2 minutes, allowing the alcohol to evaporate.
  6. Add 1 large diced zucchini and 3 minced garlic cloves to the pot. Cook for an additional 2 minutes.
  7. Pour in 8 cups of broth and 1 teaspoon of Italian seasoning. Bring the soup to a boil.
  8. Add the browned meatballs back into the pot along with 3/4 cup of uncooked acini de pepe pasta. Reduce the heat to a simmer and cook for 10 minutes.
  9. Stir in 4-5 cups of fresh spinach and cook until wilted, about 2 minutes. Season the soup with salt and pepper to taste.
  10. Serve the soup hot, garnished with freshly grated Parmesan cheese, chopped fresh parsley, and sourdough toast or croutons.
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