Italian Wedding Soup
A broth-based soup with small meatballs, leafy greens, and pasta or grains in seasoned stock. Simmered until the meatballs are cooked through and vegetables tender, served hot in bowls.
Ingredients
Method
In a mixing bowl, combine ground meat, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined; do not overwork. Form into 1-inch meatballs and set aside.
Prepare vegetables: dice the onion, slice or dice the carrot, dice the celery, and chop the leafy green coarsely. Set aside separately.
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
Pour in broth and bring to a gentle boil. Carefully drop meatballs into the simmering broth one at a time.
Reduce heat to medium-low and simmer for 15 minutes until meatballs are cooked through (test one by cutting it open).
Add pasta or grain and simmer for 8–10 minutes, stirring occasionally, until cooked to al dente or tender according to package directions.
Stir in chopped leafy green and simmer for 2–3 minutes until wilted and bright green.
Taste and adjust seasoning with salt and black pepper. Ladle soup into bowls and garnish with fresh parsley and additional Parmesan if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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