My Wedding Soup
Warm, comforting, and brimming with flavor, My Wedding Soup is a hearty Italian-American classic perfect for any occasion. This one-pot wonder combines tender homemade meatballs made from a flavorful blend of ground beef, pork, Parmesan cheese, and aromatic seasonings, with a nourishing medley of vegetables, delicate acini di pepe pasta, and vibrant baby spinach or escarole. Simmered in a rich chicken stock, each spoonful delivers an irresistible balance of savory, fresh, and herbaceous notes. Ready in just over an hour, My Wedding Soup makes a satisfying meal that’s ideal for cozy family dinners or special celebrations. Garnish with fresh parsley and extra Parmesan for an inviting bowl that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 Eggs
- 2 Garlic cloves, minced
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 8 cups Chicken stock
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, diced
- 0.75 cup Acini di pepe pasta
- 5 oz Baby spinach or escarole
- 2 tbsp Fresh parsley, chopped
- Grated Parmesan cheese, for garnish
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix thoroughly until evenly combined.
Shape the meat mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the meatballs in batches, browning them on all sides. Remove the browned meatballs and set them aside. They do not need to be fully cooked at this stage.
In the same pot, add diced carrots, celery, and onion. Sauté the vegetables until softened, about 5-7 minutes.
Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer.
Carefully add the browned meatballs back into the pot. Simmer for 15-20 minutes, allowing the meatballs to fully cook and flavors to meld.
Add the acini di pepe pasta to the soup and cook for 8-10 minutes, or until the pasta is tender.
Stir in the baby spinach or escarole and cook for an additional 2 minutes, just until the greens are wilted.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 5935 mg | 258% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 36.1 g | ||
| Protein | 301.1 g | 602% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1227 mg | 94% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3750 mg | 80% | |
*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.
