Italian Wedding Soup
Jump to recipeIngredients
- 1 lb ground beef and pork blend (or all beef)
- 1/3 cup Italian seasoned breadcrumbs
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- 1 cup acini di pepe or orzo pasta
- 4 cups fresh escarole or spinach, roughly chopped
- 2 large eggs
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, beaten egg, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined, being careful not to overwork the meat. Roll into 3/4-inch meatballs (about 40-45 meatballs) and set aside on a baking sheet.
- 2
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the meatballs in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned meatballs to a plate and set aside.
- 3
In the same pot, add the onion, carrots, and celery. Sauté until vegetables are softened, about 5-6 minutes, scraping up any browned bits from the meatballs.
- 4
Pour in the chicken broth and bring to a boil. Add the remaining 1/2 tsp salt and 1/4 tsp pepper. Add the pasta and cook for 5 minutes.
- 5
Return the meatballs to the pot and continue cooking until pasta is al dente and meatballs are cooked through, about 5-6 minutes more.
- 6
Add the escarole or spinach and stir until wilted, about 2 minutes. In a small bowl, whisk together the 2 eggs and lemon juice. While stirring the soup in a circular motion, slowly drizzle in the egg mixture to create silky ribbons.
- 7
Remove from heat, stir in fresh parsley, and adjust seasoning to taste. Serve hot with additional Parmesan cheese on top.