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Try SavoraItalian Wedding Soup with Mini Meatballs
A comforting and flavorful soup featuring tiny, tender meatballs, leafy greens, and pasta in a rich broth. Perfect for a cozy night in!
Ingredients
- Ground beef1/2 lb
- Ground pork1/4 lb
- Breadcrumbs1/4 cup
- Grated Parmesan cheese1/4 cup
- Egg1
- Garlic2 cloves
- Fresh parsley1/4 cup
- Chicken broth8 cups
- Small pasta (acini di pepe or ditalini)1/2 cup
- Escarole or spinach5 oz
- Onion1/2
- Carrot1
- Celery stalk1
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined.
Roll the meat mixture into very small meatballs (about 1/2 inch in diameter).
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes.
Pour in chicken broth and bring to a boil. Reduce heat and add the meatballs. Simmer for 10-15 minutes, or until the meatballs are cooked through.
Add the pasta and cook according to package directions (usually about 8-10 minutes).
Stir in the escarole or spinach and cook until wilted, about 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese if desired.
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