Cozy Italian Wedding Soup Recipe

### **Why You’ll Love This Recipe**
– **Cozy and Comforting**: Perfect for cold nights or whenever you need a bowl of warmth.
– **Simple Ingredients**: Made with pantry staples and fresh herbs for incredible flavor.
– **Family-Friendly**: Kids and adults alike adore the bite-sized meatballs and tender greens.
– **Meal Prep Friendly**: You can make it ahead, and leftovers reheat beautifully!

### **Ingredients Breakdown**
#### **Essentials**
– **Ground Meat**: Traditional recipes call for ground pork and beef, but you can use chicken, turkey, or even sausage for a twist.
– **Breadcrumbs and Parmesan**: These add texture and savory depth to the meatballs.
– **Vegetables**: A mix of carrots, celery, and spinach or escarole brings vibrant color and nutrients.
– **Pasta**: Small pastas like acini di pepe or orzo create the classic texture.
– **Broth**: A good-quality chicken broth is key for building the soup’s flavor—homemade or store-bought works perfectly.

#### **Pro Tips**
– Use fresh parsley and basil for the meatballs—they make a noticeable flavor difference.
– If you’re gluten-free, swap out the breadcrumbs for almond flour and use a GF pasta.

### **Step-by-Step Instructions**
1. **Make the Meatballs**:
In a large bowl, combine 1 pound of ground beef and pork (or your choice of ground meat), 1/3 cup breadcrumbs, 1/4 cup grated Parmesan, 1 clove minced garlic, 2 tablespoons chopped parsley, salt, and pepper. Roll into small balls, about 1 inch in diameter.

2. **Sear the Meatballs (Optional)**:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Sear the meatballs in batches until browned on the outside. Remove and set aside. (This step adds flavor but can be skipped for a lighter version.)

3. **Sauté the Vegetables**:
In the same pot, add 1 diced onion, 2 chopped carrots, and 2 sliced celery stalks. Cook for 3–4 minutes until softened.

4. **Simmer the Broth**:
Add 8 cups of chicken broth to the pot. Bring to a boil, then reduce the heat to a gentle simmer.

5. **Cook the Pasta and Meatballs**:
Add the meatballs back to the pot, followed by 3/4 cup of small pasta. Let everything cook together for about 10 minutes, or until the pasta is tender and the meatballs are fully cooked.

6. **Add the Greens**:
Stir in 2 cups of spinach or escarole during the last 2 minutes of cooking. The greens should wilt but remain bright.

7. **Season and Serve**:
Taste the soup and adjust with salt, pepper, and a squeeze of fresh lemon for brightness, if desired. Ladle into bowls and garnish with extra Parmesan and parsley.

### **Chef’s Tips and Tricks**
– **Meatball Size**: Keep the meatballs small; it’s what makes this soup so special.
– **Flavor Boost**: Try adding a parmesan rind to the broth as it simmers to infuse even more savoriness.
– **Pasta Timing**: Cook the pasta directly in the soup for convenience, but if you plan to keep leftovers, cook it separately to avoid overcooking.

### **Recipe Variations and Serving Suggestions**
– **Make it Vegetarian**: Swap the meatballs for plant-based ones or add white beans for protein.
– **Add a Protein Twist**: Use ground chicken or turkey instead of beef/pork for a lighter version.
– **Pair it With**: Serve with crusty bread or a simple arugula salad for a complete meal.

### **FAQs**
**Can I freeze Italian Wedding Soup?**
Yes! Just omit the pasta before freezing. Reheat the soup and cook the pasta fresh when you’re ready to serve.

**How long does this soup keep?**
Store leftovers in an airtight container in the fridge for up to 4 days.

**Can I make the meatballs ahead of time?**
Absolutely! You can mix and roll the meatballs a day in advance and store them in the fridge until ready to cook.

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