Cheesy Italian Wedding Soup

5.00 (10)
⏱ 35 mins 🍽 8 serving(s) 🏷 Meat

This hearty Italian wedding soup is a cherished tradition, perfect for a comforting family meal. It features small, flavourful beef meatballs cooked with onion and garlic powder, simmered in a chicken broth base with chopped spinach and pastina pasta. The dish is finished with a lavish topping of grated Parmesan and Romano cheese, which adds a rich, savoury depth. It yields enough for eight servings and comes together in just 35 minutes.

Cheesy Italian Wedding Soup

Ingredients

  • 1 (10 ounce) package frozen chopped spinach
  • 3 (14 1/2 ounce) cans chicken broth
  • 2 cups pastina pasta
  • 1 lb lean ground beef
  • onion powder
  • garlic powder
  • salt
  • pepper
  • 2 tablespoons olive oil
  • grated romano cheese
  • grated parmesan cheese

Method

  1. Combine the ground beef with onion powder and garlic powder to form the meatball mixture.
  2. Shape the mixture into small meatballs, each roughly 3/4 teaspoon in size.
  3. You can adjust the size of the meatballs to your preference for the soup.
  4. Fry the meatballs in the olive oil and, once cooked, add more onion or garlic powder if desired.
  5. Continue cooking them in the pan until they are fully done.
  6. Drain any excess fat, then increase the heat to brown the meatballs for extra flavour.
  7. Remove the meatballs from the pan and set them aside.
  8. Pour two cans of chicken broth into a large soup pot.
  9. Break the frozen spinach into smaller pieces or allow it to thaw first.
  10. Stir the spinach into the broth until it is fully thawed and separated.
  11. Add the cooked meatballs to the pot with the spinach and broth, then set it aside.
  12. In a separate pan, combine the remaining can of broth with a can of water and a pinch of salt.
  13. Bring this liquid to a boil before adding the pastina pasta.
  14. Cook the pasta until it becomes tender.
  15. Transfer the cooked pasta and its broth into the large soup pot and stir everything over heat until it simmers.
  16. Ladle the soup into bowls and top generously with grated Parmesan and Romano cheese.
  17. Season each serving with salt and pepper according to taste.
  18. The generous amount of cheese is essential for the best flavour, so be sure to use plenty.

Nutrition (per serving)

Sodium572600 mg

Recipe details

CategoryMeat
AuthorRecipeNut