Ingredients:
1 lb ground beef or ground turkey
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
6 cups chicken or vegetable broth
1 cup small pasta (such as acini di pepe or orzo)
4 cups fresh spinach or kale, chopped
¼ cup fresh parsley, chopped
Additional grated Parmesan cheese for serving (optional)
Instructions:
Prepare the Meatballs:
In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Cook the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender.
Add the Broth and Meatballs:
Pour in the chicken or vegetable broth and bring to a boil.
Carefully add the meatballs to the boiling broth. Reduce heat to a simmer and cook for about 15 minutes, or until the meatballs are cooked through.
Cook the Pasta:
Add the small pasta to the pot and cook according to package instructions until al dente, about 7-10 minutes.
Finish the Soup:
Stir in the chopped spinach or kale and fresh parsley. Cook for an additional 2-3 minutes until the greens are wilted.
Adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and top with additional grated Parmesan cheese if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8
Enjoy this hearty and comforting Big Pot of Italian Wedding Soup, perfect for family gatherings or cozy nights!
