Description
This Mini Meatball Italian Wedding Soup is a comforting and nutritious take on the classic Italian wedding soup, perfect for cozy seasons. Featuring savory mini meatballs made from ground beef and Italian sausage, tender vegetables, and a light broth with a hint of lemon, this soup is delicious, freezer-friendly, and ready to warm you up from the inside out.
Ingredients
Mini Meatballs
- 1 Pound Ground Beef 90/10
- ½ Pound Mild Italian Sausage, casings removed
- ¾ Cup Panko Breadcrumbs
- 2 Eggs
- ¾ Cup Parmigiano Reggiano Cheese, finely grated
- ⅓ Cup Italian Parsley, finely chopped
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
Soup
- 2 Tablespoons Olive Oil
- 1 Small Yellow Onion, finely diced
- 3 Stalks Celery, finely chopped
- 3 Carrots, finely chopped
- 5 Cloves Garlic, mashed
- ¾ Cup Mini Pasta of Choice (stelline, orzo, etc.)
- 6 ½ Cups Chicken Broth
- 1 Lemon, juiced (about ¼ cup)
- 3 Cups Fresh Spinach
- 2 Bay Leaves
Garnish
- Grated Parmigiano Reggiano Cheese, if desired
- Lemon Juice, if desired
Instructions
- Prepare the Mini Meatballs: In a large bowl, combine ground beef, Italian sausage, panko breadcrumbs, eggs, Parmigiano Reggiano cheese, Italian parsley, garlic powder, kosher salt, and ground black pepper. Use clean hands to mix thoroughly until well combined. Shape the mixture into tiny meatballs about 1 teaspoon each, yielding approximately 40–50 meatballs, and set aside on a plate.
- Brown the Meatballs: Heat a large non-stick skillet over medium heat. Add the mini meatballs and brown them on all sides, turning as needed. They do not need to be fully cooked at this stage since they will finish cooking in the soup. Once browned, remove from the skillet and set aside.
- Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onion, chopped celery, chopped carrots, and mashed garlic. Sauté for 6–7 minutes, stirring occasionally, until the vegetables have softened.
- Add Pasta and Deglaze: Stir in the dry mini pasta and toast for 1–2 minutes. Pour in white wine to deglaze the pot, scraping up any browned bits stuck to the bottom.
- Add Broth and Meatballs: Pour in chicken broth, lemon juice, and add the bay leaves along with the browned mini meatballs. Stir everything together and bring the soup to a gentle boil.
- Simmer Soup: Once boiling, reduce heat to low and add fresh spinach. Let the soup simmer gently for 15 minutes to meld the flavors and wilt the spinach.
- Finish and Serve: Remove bay leaves. Ladle soup into bowls and garnish with grated Parmigiano Reggiano cheese and additional lemon juice if desired. Serve warm and enjoy your cozy meal!
Notes
- You can freeze this soup in airtight containers for up to 3 months for a quick, comforting meal later.
- For a lighter version, substitute ground turkey for the beef and sausage.
- Mini pasta shapes like stelline or orzo work best, but you can substitute with any small pasta.
- Adjust the lemon juice to taste for added brightness.
- Ensure the meatballs are not too large so they cook through quickly and evenly in the soup.
