A comforting Italian Wedding Soup featuring homemade meatballs with ground beef and pork, fresh herbs, Parmesan, and a flavorful broth simmered with vegetables, pasta, and spinach.
1. Soak the bread in milk for 5-10 minutes. Squeeze out excess liquid.
2. Combine the soaked bread, beef, pork, parsley, basil, salt, pepper, oregano, calabrian chili, garlic, egg, and Parmesan. Mix until just combined.
3. Form into small meatballs and place them on a tray or plate.
4. Heat a large soup pot over medium heat and add 1 tbsp olive oil.
5. Brown the meatballs in batches (don’t overcrowd the pot), turning occasionally, until golden on all sides. They don’t need to be fully cooked. Remove from the pot and set aside. Add oil in between batches if needed.
6. In the same pot, heat another tbsp of olive oil over medium heat. Add the chopped onion, carrots, celery, salt, pepper, oregano, and calabrian chilio. Sauté for 5–7 minutes until the vegetables soften.
7. Stir in the minced garlic and cook for 30 seconds.
8. Pour in the wine, if using, and let simmer for 2-3 minutes.
9. Pour in the chicken broth, season with salt and pepper, and bring it to a simmer.
10. Gently drop the meatballs into the broth. Add in the parmesan rind, bay leaf, rosemary, and thyme. Simmer for 8-10 minutes.
11. Pour in the acini di pepe and simmer for another 10 minutes.
12. Add the fresh spinach and stir until wilted.
13. Add the parmesan cheese and taste for seasonings. Serve with extra parmesan and fresh parsley or basil. Enjoy!
