Italian Wedding Pasta
Warm, hearty, and bursting with classic Italian flavors, Italian Wedding Pasta is the ultimate comfort food for family dinners or special occasions. This one-pot recipe combines tender, homemade meatballs crafted from a flavorful blend of ground pork and beef, parmesan, breadcrumbs, and fresh herbs, with a rich chicken broth infused with garlic. Acini di pepe pasta and vibrant baby spinach perfectly complement the dish, creating a satisfying medley of textures and nutrients. Finished with a sprinkling of shredded Parmesan cheese, this cozy yet elegant dish is ready in just 45 minutes and serves four, making it a delightful centerpiece for a weeknight meal or entertaining guests. Perfect for lovers of Italian-inspired soups and hearty pasta dishes, this recipe is sure to become a favorite in your household.
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Recipe Information
Ingredients
- 0.5 pounds ground pork
- 0.5 pounds ground beef
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1 large egg
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1.5 cups acini di pepe or any small pasta
- 4 cups baby spinach leaves
- 0.25 cups shredded Parmesan cheese (for garnish)
Instructions
In a large mixing bowl, combine ground pork, ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.
Shape the meat mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden brown on all sides, about 5 minutes. They do not need to be fully cooked as they will finish cooking in the broth. Set the meatballs aside.
In a large pot, bring the chicken broth to a low boil over medium heat.
Add the pasta to the boiling broth and cook until al dente, following the package instructions (typically 8–10 minutes). Stir occasionally to prevent sticking.
Once the pasta is partially cooked, gently add the browned meatballs to the broth to finish cooking. Simmer for an additional 5–7 minutes, or until the meatballs are fully cooked through.
Stir in the baby spinach leaves and cook for 1–2 minutes, just until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the pasta, meatballs, and broth into bowls and garnish with shredded Parmesan cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.3 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1196 mg | 92% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
