Step 1: Prepare the Meatballs
- Mix Ingredients: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, milk, oregano, salt, and pepper. Mix everything until just combined, being careful not to overwork the meat mixture.
- Form Meatballs: Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet as you go. This recipe should yield about 25-30 small meatballs.
Step 2: Cook the Meatballs
- Brown the Meatballs: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 4-5 minutes). You don’t need to cook them through at this stage; they will finish cooking in the soup. Remove the browned meatballs and set them aside.
Step 3: Make the Soup
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
- Add the Broth: Pour in the chicken broth and bring the soup to a boil.
- Simmer: Once the broth is boiling, lower the heat to a simmer and carefully add the browned meatballs back into the pot. Let the soup simmer for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
Step 4: Cook the Pasta and Greens
- Add the Pasta: After the soup has simmered for 20 minutes, add the acini di pepe (or other small pasta) to the pot. Let it cook for about 7-8 minutes, or until the pasta is al dente.
- Add the Greens: Stir in the fresh spinach or escarole and cook for another 2-3 minutes until the greens are wilted and tender.
Step 5: Season and Serve
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, making sure each serving gets plenty of meatballs, pasta, and vegetables.
- Garnish: Top with freshly grated Parmesan cheese and chopped parsley for extra flavor.
Serving Suggestions:
- Crusty Bread: Serve with warm, crusty Italian bread on the side to soak up the broth.
- Grated Cheese: Don’t forget to sprinkle extra Parmesan cheese on top for a cheesy finish.
Enjoy!
This big pot of Italian Wedding Soup is perfect for cozy family dinners, and it makes fantastic leftovers. The flavors deepen over time, so don’t be afraid to store some in the fridge for the next day!