Description
A classic Italian wedding soup made with tender meatballs, small pasta, fresh greens, and a flavorful chicken broth infused with pesto and Parmesan.
Ingredients
Scale
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 8 cups chicken stock
- 1 cup uncooked ditalini pasta (or small pasta like acini di pepe or orzo)
- ¼ cup fresh basil pesto (homemade or store-bought)
- 3 cups packed fresh spinach leaves
- 2 teaspoons freshly squeezed lemon juice
- Additional grated Parmesan for serving
Instructions
- In a mixing bowl, combine ground beef, ground pork, beaten egg, breadcrumbs, Parmesan, minced garlic, parsley, salt, and pepper. Mix well and form into ¾-inch meatballs.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Brown meatballs in batches, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add chicken stock to the pot and bring to a boil. Return meatballs to the pot and simmer gently for 10 minutes.
- Add ditalini pasta and cook until al dente, about 8-10 minutes.
- Stir in pesto, Parmesan, spinach, and lemon juice. Cook until spinach wilts, about 2 minutes.
- Adjust seasoning with salt and pepper to taste. Serve hot with extra Parmesan on top.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg