Ingredients
Equipment
Method
Prepare the Meatballs
- In a large bowl, gently combine the ground beef, ground pork, beaten egg, toasted Italian breadcrumbs, grated Parmesan cheese, minced garlic (for meatballs), fresh parsley, salt, and pepper. Mix just until everything is combined, ensuring not to overwork the mixture. Roll the mixture into small, uniform 3/4-inch balls.
Brown the Meatballs
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs for about 2 minutes per batch until a golden crust forms. Remove the browned meatballs and set them aside.
Build the Aromatic Base
- In the same soup pot, add the diced yellow onion, carrots, and celery. If needed, add another splash of olive oil. Sauté these aromatics over medium heat for about 6 minutes, until they soften and become fragrant.
Infuse with Garlic and Seasoning
- Add the minced garlic (for aromatics) and Italian seasoning to the softened vegetables. Cook for just 1 minute more, stirring constantly, being careful not to burn the garlic.
Simmer the Broth
- Pour in the 8 cups of chicken broth. Bring the broth to a boil, then reduce the heat to a gentle simmer. Add the Parmesan cheese rind. For an extra layer of subtle flavor, add about 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder here.
Combine and Finish
- Carefully add the browned meatballs back into the simmering broth. Let them cook gently for about 10-15 minutes, or until cooked through. Meanwhile, in a separate pot, boil the acini de pepe pasta until al dente. Finally, stir in the fresh spinach and cook for about 2 minutes, until it just wilts.
Serve
- Ladle the rich, flavorful soup into serving bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately. Remember to add the cooked pasta directly to individual serving bowls for best results, especially with leftovers.
Nutrition
Notes
The name "Italian Wedding Soup" comes from a mistranslation of "Minestra Maritata," meaning "married soup," referring to the harmonious blending of greens and meats. For best leftovers, always cook pasta separately and add to individual servings.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.