Italian Wedding Soup
Italian Wedding Soup is a brothy soup made with a combination of chicken and beef broth, meatballs, small pasta, and spinach or other greens. Contrary to the name, it is not served at Italian weddings. Instead, the name comes from the Italian phrase “minestra maritata” which translates to “wedded soup”. It’s said to be a reference to how well the different flavors come together, like a marriage.
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion diced small
- 1 large carrot peeled and diced small (1/4-inch pieces)
- 1 stalk celery diced small (1/4-inch pieces)
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- salt and pepper
- 5 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1 tablespoon apple cider vinegar
- 24 meatballs see note
- 1/2 cup dry acini de pepe pasta
- 3 cups fresh baby spinach
- 1/2 cup freshly grated Parmigiano-Reggiano for serving
Make the Meatballs:
- Preheat oven to 375 degrees F. Coat 1 or 2 rimmed baking sheets with nonstick cooking spray; set aside.
Make the Soup:
- In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the onions, carrot, and celery and sauté, stirring, until vegetables are tender and onions are softened and translucent, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with the crushed red pepper flakes, oregano, and a bit of salt and pepper, to taste.
- Add in the cooked meatballs and acini de pepe pasta; reduce heat and gently simmer for 12-15 minutes.
- Take off heat and add in the spinach; stir until wilted.
- Serve in bowls with 4 to 5 meatballs each and top with some freshly grated Parmigiano-Reggiano. Enjoy with crusty bread on the side!
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