Italian Wedding Soup Recipe
Chicken broth married with onions, carrots, celery, and baby spinach mixed with baby meatballs and acne di pepe pasta.
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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
Prepare the Meatballs
In a bowl, combine ground chicken (or turkey), breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, and egg. Season with salt and pepper. Form into small meatballs, about 1 inch in diameter, and set aside.
- 2
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 3
Add the Broth
Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
- 4
Cook the Meatballs
Carefully add the meatballs to the simmering broth. Cook for 10-15 minutes until the meatballs are cooked through.
- 5
Add the Pasta and Spinach
Stir in the acini di pepe pasta and cook according to package instructions, usually about 7-9 minutes. In the last minute of cooking, add the baby spinach and stir until wilted.
- 6
Season and Serve
Season the soup with salt and black pepper to taste. Serve hot and enjoy!
