Italian Wedding Soup
A celebratory Italian soup featuring tender beef and pork meatballs, delicate pasta, fresh spinach, and aromatic vegetables in a rich chicken broth. A traditional dish that marks joyful occasions.
- 250g ground beef
- 250g ground pork
- 1 egg
- 50g grated Parmesan cheese
- 2 tbsp breadcrumbs
- 1 garlic clove, minced
- to taste salt and pepper
- 1.2 liters chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 100g small pasta (like acini di pepe)
- 100g fresh spinach, chopped
- 2 tbsp olive oil
- In a large bowl, combine the ground beef, ground pork, egg, grated Parmesan cheese, breadcrumbs, minced garlic, salt, and pepper. Mix gently with your hands until just combined—do not overmix, as this will make the meatballs tough and dense. The mixture should be light and hold together when squeezed gently.
- Using a spoon or small cookie scoop, shape the meat mixture into small meatballs about 2 centimeters in diameter. This will yield approximately 24–30 meatballs. Place them on a parchment-lined plate as you form them.
- In a large pot, heat the olive oil over medium heat. Add the diced carrots and celery stalks, sautéing gently for about 3–4 minutes until they begin to soften and release their aromas.
- Pour in the chicken broth and bring to a gentle simmer. Let it bubble softly for about 5 minutes so the vegetables can cook and infuse the broth with flavor.
- Gently add the meatballs to the simmering broth, one at a time, using a spoon to lower them carefully. They will initially sink, then gradually float to the surface as they cook. Simmer gently for about 10 minutes until the meatballs are cooked through and tender. Do not allow the soup to boil vigorously, as this can cause the meatballs to break apart.
- Stir in the small pasta and cook until just tender, about 6–8 minutes, depending on the pasta type. The pasta should retain a slight firmness (al dente), not be soft or mushy.
- Add the chopped fresh spinach and stir gently. Cook for another 2 minutes, just until the spinach is wilted and bright green. Do not overcook the spinach; it should retain its vibrant color and delicate texture.
- Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into warm bowls and serve immediately. A light drizzle of good olive oil over each bowl and fresh grated Parmesan are optional but traditional garnishes.
Italian wedding soup is aptly named not because it is served at weddings, but because the marriage of ingredients—meat and greens, broth and pasta—creates something greater than the sum of its parts. This is a soup of celebration and tradition, of comfort and elegance intertwined. The meatballs, delicate and tender, float like edible jewels in a clear, amber broth. The spinach adds brightness and nutrition. The pasta provides substance without heaviness. This is the kind of soup that makes you feel cared for, that nourishes not just the body but the soul. Make it for family gatherings, for quiet Tuesday nights, for anyone who needs the comfort of a bowl of warmth and tradition.
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