THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago. Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it. The meatballs freeze! So make a double batch and save them for next time.
Italian Wedding Soup
- 12 cups chicken stock (I’m not Ina, you can use store bought)
- 1 package of frozen spinach
- 1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
- 8oz ground beef
- 8oz proud pork
- 1 small onion grated
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 grated parm
- 1/3 cup cropped parsley
- 1 big egg
- 1 t salt
- 1/2 t pep
Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.
In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.
Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.