🍲 Big Pot of Italian Wedding Soup Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 45 minutes
🍽️ Servings: 10–12
🧆 For the Meatballs:
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1 lb (450g) ground beef
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1 lb (450g) ground pork (or chicken/turkey for a lighter version)
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1 cup fresh breadcrumbs
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½ cup grated Parmesan cheese
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¼ cup fresh parsley, chopped
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2 garlic cloves, minced
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1 egg
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1 tsp salt
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½ tsp black pepper
Optional: Add ½ tsp Italian seasoning
🥣 For the Soup:
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2 tbsp olive oil
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1 large onion, finely chopped
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3–4 garlic cloves, minced
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3 large carrots, diced
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3 celery stalks, diced
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12 cups (3 quarts) low-sodium chicken broth
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1½ cups small pasta (like acini di pepe, orzo, or ditalini)
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6 cups fresh spinach (or escarole), roughly chopped
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Salt and black pepper to taste
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Optional: extra grated Parmesan for topping
👩🍳 Instructions:
1. Make the Meatballs
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In a large bowl, mix all meatball ingredients until well combined.
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Roll into small, bite-sized balls (about ¾ inch).
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Place on a tray and refrigerate for 15–20 minutes to firm up.
2. Start the Soup Base
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In a large stockpot, heat olive oil over medium heat.
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Sauté onion, carrots, and celery for about 6–8 minutes until softened.
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Add garlic and cook another 1–2 minutes.
3. Add Broth and Simmer
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Pour in the chicken broth. Bring to a boil.
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Reduce to a simmer and gently drop in the meatballs.
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Simmer uncovered for 20–25 minutes, until meatballs are cooked through.
4. Add Pasta
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Add the small pasta and cook according to package instructions (usually 7–10 minutes), stirring occasionally.
5. Finish with Greens
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Stir in chopped spinach or escarole.
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Cook 2–3 more minutes, until wilted.
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Season with salt and pepper to taste.
🧀 To Serve:
Ladle into bowls, top with freshly grated Parmesan, and serve with crusty bread!