It's a beautifully blustery, rainy day and I'm in absolute heaven. As it's officially sweater weather here in the PNW, soup season is on! Let us begin with a bowl of comforting Italian wedding soup.
This delectable concoction has two Italian staples: meatballs and pasta. ALL in one pot! Plus, it's chockfull of nutritious veggies.
Oh and it takes less than an hour from start to finish. Easy clean up and takes only 35 minutes to make?? And just LOOK at those adorable little pearls of pasta.
Italian wedding soup for the blustery weather dinner win! Recipe below 😊.Print
Hearty, comforting, and super flavorful meatball and pasta soup packed with nutritious veggies done in under an hour!
For the Meatballs
- 1/2 lb lean ground beef
- 1/2 ground pork
- 1/2 cup panko
- 1/2 cup parmesan cheese, shredded
- 1 large egg, beaten
- 1 tablespoon fresh parsley, roughly minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
For the Soup
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 cup carrots, peeled, quartered, and diced
- 4 garlic cloves, minced
- 4 cups baby spinach, roughly chopped
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 9 cups chicken broth
- 3/4 cup ancini de pepe or orzo pasta
- 2 tablespoons extra virgin olive oil
- Fresh basil and parsley, roughly chopped for garnish
- Make the meatballs: In a large bowl, combine all the ingredients for the meatballs, until thoroughly mixed. Form meatballs into spoon size balls, about 1 inch in diameter.
- In a large, heavy bottomed pot, heat 1 tablespoon of the olive oil over medium high heat. Add the meatballs and sear until the browned (not cooked through), about 5 minutes, stirring occasionally. You may need to work in batches to make sure you don't overcrowd the pan! Remove meatballs to a plate and set aside.
- Deglaze the pot by pouring in 2 tablespoons of the wine, scraping up any browned bits on the bottom.
- Heat remaining olive oil over medium high heat. Add onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until softened and onion starts to become translucent.
- Add the garlic and cook 1 minute, or until fragrant, stirring frequently.
- Pour remaining white wine into the pot, scraping up any browned bits on the bottom.
- Add meatballs back to the pot. Stir in the spinach, pasta, and broth. Bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes, until pasta is tender and meatballs are cooked through.
- Stir in lemon juice and remove from heat. Add salt and pepper to taste. Garnish with basil and parsley. Serve immediately.