Description
A comforting, homemade Italian wedding soup with tender beef and pork meatballs, fresh spinach, and a rich broth. Ready in 30 minutes with pantry-friendly ingredients.
Ingredients
Scale
- 1/2 pound ground beef (80/20 fat content)
- 1/2 pound ground pork
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup plain Italian-seasoned breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1/4 cup dry white wine (e.g., Pinot Grigio)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 5 ounces fresh baby spinach
- 1 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for sautéing)
- Optional: 1/2 cup small pasta (ditalini, acorni, or shells)
Instructions
- In a mixing bowl, combine ground beef, ground pork, Parmesan, breadcrumbs, garlic, oregano, salt, and pepper. Add the egg and mix gently with hands until just combined. Do not overmix.
- Roll the mixture into small balls, about 1 inch in diameter (yields 20-25 meatballs). Place on a plate.
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Sauté for 4-5 minutes until onions are translucent and veggies soften.
- Pour in white wine and simmer for 1 minute to cook off alcohol. Add chicken broth and Italian seasoning. Stir well and bring to a gentle boil.
- Reduce heat to low. Gently drop meatballs into the simmering broth one by one. Cover and simmer for 15-20 minutes until meatballs float to the top.
- Stir in fresh spinach and let it wilt for about 30 seconds. Add lemon juice and taste for seasoning.
- If using pasta, cook separately according to package directions and add to individual bowls.
- Ladle soup into bowls, top with extra Parmesan and black pepper, and serve immediately with crusty bread.
Notes
Do not overmix the meat to avoid tough meatballs. Simmer gently to prevent meatballs from breaking apart. Add lemon juice at the end to brighten flavors. If using frozen spinach, thaw and squeeze out all water. Cook pasta separately to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl with meatball
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 18
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
Keywords: Italian wedding soup, homemade soup, easy dinner, comfort food, meatball soup, weeknight dinner, gluten-free option