BEST ITALIAN WEDDING SOUP EVER
By combining elements of a few different Italian wedding soup recipes, I was able to create the ULTIMATE Italian wedding soup recipe. My whole family loves it, and you will, too. Check out the rave reviews!
For a year, I’d been scooping up every box of Archer Farms Italian Wedding Soup I could get my hands on during our Target trips. She ate it almost every day for lunch. And sadly, it had been discontinued.
FAVORITE ITALIAN WEDDING SOUP
COURSE: MAIN COURSE CUISINE: ITALIAN KEYWORD: COMFORT FOOD, EASY SOUP RECIPE PREP TIME: 30 MINUTESCOOK TIME: 30 MINUTESTOTAL TIME: 1 HOURSERVINGS: 8 CALORIES: 293 KCALAUTHOR: GOOD + SIMPLE
A delicious Italian Wedding soup recipe containing pasta, meatballs, spinach, and a flavorful broth.
INGREDIENTS
1 small onion grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice white bread crusts trimmed, grated or shredded
1/2 cup grated Parmesan optional
8 oz lean ground beef
8 oz ground pork
12 cups chicken broth
1 box frozen chopped spinach
approx 6-8 oz of Acini de Pepe or other tiny pasta*
2 tbsp parmesan optional
INSTRUCTIONS
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.
RECIPE NOTES
*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.