Classic Italian Wedding Soup (Print-Friendly Version)

Hearty Italian soup featuring meatballs, vegetables, pasta, and a rich savory broth.

# Ingredients Required:

→ Meatballs

01 - 225 grams ground beef
02 - 225 grams ground pork
03 - 60 grams breadcrumbs
04 - 25 grams grated Parmesan cheese
05 - 15 grams chopped fresh parsley
06 - 0.25 teaspoon garlic powder
07 - 0.25 teaspoon onion powder
08 - Salt and freshly ground black pepper to taste

→ Soup Base

09 - 15 milliliters olive oil
10 - 150 grams chopped onions
11 - 150 grams chopped carrots
12 - 150 grams chopped celery
13 - 1.9 liters chicken stock
14 - 90 grams acini di pepe or small pasta
15 - 90 grams baby spinach
16 - 30 milliliters freshly squeezed lemon juice
17 - Extra grated Parmesan cheese for serving

# Detailed Directions:

01 - Combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Mix uniformly.
02 - Form mixture into small meatballs approximately 2.5 centimeters in diameter and arrange on a tray.
03 - Heat olive oil in a large pot over medium heat. Add meatballs in batches and cook until browned on all sides, about 5 minutes. Remove and set aside.
04 - In the same pot, add onions, carrots, and celery. Cook until softened, approximately 5 minutes.
05 - Pour in chicken stock and bring to a boil. Return meatballs to the pot, reduce heat to a simmer, and cook for 20 minutes.
06 - Add acini di pepe pasta and continue to cook for 10 minutes or until pasta is tender.
07 - Stir in baby spinach and lemon juice. Cook until spinach is wilted, about 2 minutes.
08 - Adjust salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese.

# Helpful Advice:

01 - Use homemade chicken stock for enhanced depth of flavor.
02 - Small pasta shapes such as ditalini can replace acini di pepe.
03 - Add red pepper flakes for a spicy variation.

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