Italian Wedding Soup with homemade meatballs is so easy! Make this one-pot recipe all year with luscious chicken stock, wilted spinach, and pasta.
parsley - garlic - breadcrumbs parmesan - ground beef - oregano ground pork - egg
baby spinach - garlic - onion - celery carrots - Acini de pepe pasta - oil chicken stock
To make the meatballs, mix all the meatball ingredients together by hand. Roll into balls then set aside.
Brown the meatballs in olive oil for a few minutes per side. The meatballs should be browned but not completely cooked through.
To make the soup, add the onions, carrots, and celery and sauté for a few minutes until it’s softened.
Add the garlic when the veggies are almost done. Add a little chicken stock to the Dutch oven and scrape the brown bits off the pan.
Then, add the remaining stock and bring it to a boil. Add meatballs and pasta. Reduce the liquid to a simmer.
Add the meatballs and dried acini de pepe pasta. Cover and cook until the meatballs are done and the pasta is tender.
Add the salt and pepper and then add spinach. When it’s almost time to serve, add the baby spinach leaves.
Serve with a little Parmesan cheese on top with a slice of toasty bread.