A delicious and hearty Italian Wedding Soup perfect for parties. This recipe combines tender meatballs, fresh vegetables, and flavorful broth to create a comforting and satisfying dish.
Preparation time
30min
Cooking time
30min
Ingredients
8 Servings
- 0.5 tsp black pepper
- 100 g breadcrumbs
- 2 carrots
- 2 stalks celery
- 2000 ml chicken broth
- 200 g Ditalini pasta
- 1 egg
- 2 cloves garlic
- 500 g ground beef
- 500 g ground pork
- 2 tbsp olive oil
- 1 onion
- 50 g Parmesan cheese
- 1 tsp salt
- 200 g spinach
Directions
Step 1
In a large bowl, combine ground pork, ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and black pepper. Mix well and form into small meatballs.
Step 2
Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
Step 3
In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Step 4
Add chicken broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Step 5
Return meatballs to the pot and add spinach. Cook for another 10 minutes.
Step 6
In a separate pot, cook Ditalini pasta according to package instructions. Drain and add to the soup.
Step 7
Serve hot and enjoy!