Italian wedding soup is a popular recipe that is currently served in Italian restaurants throughout the United States. The soup is not actually served at Italian weddings, but rather is named for the flavor combination in the recipe, which is a “marriage” of meat and green vegetables. However, this recipe is popularly served at weddings in the northeastern United States, especially in New Jersey and in Pittsburgh, Pennsylvania, where the dish became popular at wedding receptions just for the name alone.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Meatballs:
- 1 small onion, grated
- ⅓ cup fresh Italian parsley, chopped
- 1 large egg
- 1 tsp minced garlic
- 1 tsp salt
- 1 slice white bread, grated into crumbs
- ½ cup grated Parmesan cheese, plus more for serving
- 8 oz lean ground beef
- 8 oz ground pork
Soup:
- 12 cups chicken broth
- 10 oz frozen chopped spinach
- 6–8 oz tiny pasta balls, such as acini de pepe
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Blend onion, parsley, egg, garlic, salt, bread crumbs, in a large bowl.
- Add Parmesan cheese, beef, and pork.
- Shape the mixture into small meatballs and place them on a baking sheet.
- Combine chicken broth and frozen spinach in a large cooking pot and bring to a boil.
- Add the uncooked meatballs and simmer for about 5 minutes, stirring occasionally.
- Place the pasta into the pot and continue cooking at a low boil until pasta and meatballs are fully cooked, about 20 minutes.
- Season as needed with salt and pepper.
- Sprinkle individual servings with additional Parmesan cheese.
For Meatballs:
For Soup:
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