Imagine a soup so hearty and delicious that it could make even the most discerning food lover fall head over heels! This Small Batch Italian Wedding Soup is not just a meal, it's a warm embrace of traditional Italian flavors that will transport you straight to a charming kitchen in Naples. Perfect for those chilly evenings or when you're craving a restaurant-quality meal without leaving your home, this recipe proves that sometimes the most incredible dishes come in small, perfectly crafted batches.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1/2 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1/4 cup small pasta
- Salt and pepper to taste
Instructions
- Begin by preparing the meatballs. In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, and the egg. Season with a pinch of salt and pepper. Use your hands to mix everything together until well combined.
- Once the mixture is evenly mixed, shape it into small meatballs, about 1 inch in diameter. You should have approximately 12-15 meatballs. Set them aside on a plate.
- In a large pot, bring the chicken broth to a gentle simmer over medium heat. This will serve as the base for your soup.
- Carefully add the meatballs to the simmering chicken broth. Allow them to cook for about 10 minutes, or until they are cooked through and no longer pink in the center.
- While the meatballs are cooking, bring a separate pot of water to a boil. Add the small pasta and cook according to the package instructions until al dente. Drain and set aside.
- After the meatballs are cooked, add the chopped spinach to the pot with the broth and meatballs. Stir gently to combine and let it simmer for an additional 2-3 minutes until the spinach is wilted.
- Finally, add the cooked pasta to the soup and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Remove the pot from the heat and let it sit for a couple of minutes before serving. This will allow the flavors to meld together.
- Serve the soup hot, garnished with extra grated Parmesan cheese if desired. Enjoy your Small Batch Italian Wedding Soup!
Tips
- Meatball Magic: The key to tender meatballs is gentle mixing and handling. Don't overwork the meat mixture, as this can make the meatballs tough.
- Pasta Perfection: Cook the pasta separately to prevent it from becoming mushy in the soup. Add it just before serving to maintain its ideal texture.
- Broth Brilliance: Use a high-quality chicken broth for the most flavorful base. If possible, homemade or low-sodium store-bought broths work best.
- Fresh is Best: Use fresh spinach if you can. It adds a vibrant color and provides a more delicate flavor compared to frozen spinach.
- Seasoning Secrets: Taste and adjust the seasoning at the end. The Parmesan cheese adds saltiness, so be careful not to over-salt before the final taste test.
- Make-Ahead Magic: This soup can be prepared in advance. Simply keep the meatballs, broth, and pasta separate and combine just before serving to maintain the best texture and flavor.
- Garnish Like a Pro: A sprinkle of extra Parmesan cheese and perhaps a drizzle of good olive oil can elevate this simple soup to restaurant-quality deliciousness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 110mg
