Easy Italian Wedding Soup Recipe
Serves 4 (big bowls) or 8 (side dish bowls)
Ready in 1 hr: 30 minutes prep and 30 minutes cook time
You will love this easy Italian Wedding Soup recipe. Full of delicious meatballs, spinach, and silky broth, you will want the whole pot for yourself.
This recipe for Italian wedding soup makes a good soup for a crowd when doubled. I love to make a pot of this because is actually an elegant dish but it's made out of inexpensive ground beef.
9 chicken buillion cubes
8 cups water
1 10 oz. bag raw spinach leaves
1 1/2 cups dry small shell pasta
1 tsp. garlic powder
1 tsp. dill weed
For Mini Meatballs:
1 lb. ground beef, 73% lean/27% fat, or leaner, if desired
1 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. oregano
STEP 1: Make Meatballs
- Using wet hands, flatten ground beef out to about 1/2-inch of height (eyeball it). Sprinkle garlic powder, pepper, oregano, and salt on top.
- Roll ground beef back up and squeeze into a big ball. Knead the ball to distribute the spices well.
- Rip off small pieces of the beef and roll mini meatballs out of them between your palms. Place raw meatballs into the bottom of a big soup pot.
STEP 2: Make Soup
- After placing raw meatballs into pot, add in 9 buillion cubes and 8 cups of cold water. Turn flame onto high heat. Keep lid closed on pot at all times.
- After mixture comes to a low boil, reduce heat to medium and add entire bag of spinach leaves, garlic powder, and dill weed.
- Cook mixture at low boil for another 10 minutes.
- Add small shell pasta and boil another 7 minutes.
- At this point the soup is done, but you may add more salt, pepper, or garlic powder to taste.
- The original pasta shape for this soup is called ancini de pepe. I have written up this recipe using small shell pasta because many supermarkets across the country do not carry ancini de pepe. If you find this pasta, you may substitute it for the small shells, but there is no flavor difference.
- Although many people try to buy extra lean ground beef, I use 73/27 ground beef because the fat of the meat gives the soup a great flavor. As a result, you do not need oil in this recipe.