Easy Italian Wedding Soup

50 min6 servings

A light broth-based soup with herb-seasoned meatballs, vegetables, pasta, and wilted spinach.

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prepPreheat oven to 400°F / 200°C
225 g ground beef	Mix meatball ingredients	Roll into ¾-inch meatballs, bake 400°F / 200°C, 15 min		Add cooked meatballs, simmer 10 min	Stir in pasta, cook 7–8 min until tender	Add spinach, simmer 2–3 min until wilted	Season, ladle & top with Parmesan to serve
225 g ground pork
60 g Italian breadcrumbs
25 g grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil	Heat oil, sauté onion, carrots & celery, 5–7 min	Add garlic, cook 1 min	Pour in broth, bring to boil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
2.4 L chicken broth
150 g acini di pepe or orzo
140 g baby spinach or chopped escarole
Salt and pepper to taste
Grated Parmesan cheese for serving

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