Italian Wedding Soup with Meatballs and Greens

This Italian wedding soup is a classic dish that combines homemade meatballs, hearty greens, and a flavorful chicken broth. It is the perfect comfort food for any occasion and is sure to warm you up on a cold day. Made with a combination of ground beef and pork, the meatballs are tender and flavorful. The addition of spinach and escarole adds a pop of color and a healthy dose of vitamins. This soup is easy to make and can be enjoyed as a main dish or as a starter.

Ingredients

• For the meatballs:
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the soup:
• 8 cups chicken broth
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped escarole
• 1 cup chopped spinach
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup cooked orzo or small pasta
• Grated Parmesan cheese for serving

Directions

1. In a large bowl, combine the beef, pork, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic, salt, and black pepper. Mix well and shape into small meatballs.
2. Heat a large pot over medium heat and add the meatballs. Cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the chicken broth, escarole, spinach, oregano, basil, and red pepper flakes to the pot. Bring to a simmer and cook for 15 minutes.
5. Return the meatballs to the pot and simmer for an additional 10 minutes.
6. Season the soup with salt and pepper to taste. Stir in the cooked orzo or small pasta.
7. Serve the soup hot topped with grated Parmesan cheese.

Interesting Facts