Italian Wedding Soup
Tiny savoury meatballs, little pasta and leafy greens in a clear, comforting broth.
Ingredients
- 350 g ground beef or a beef-pork mix
- 1 egg
- 30 g breadcrumbs
- 40 g grated Parmesan
- 1.5 L chicken stock
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 100 g acini di pepe or orzo
- 150 g baby spinach
- Salt, pepper and chopped parsley
Method
- Mix ground meat with egg, breadcrumbs, half the Parmesan, salt and pepper. Roll into small meatballs.
- Bring stock, carrot and celery to a simmer in a large pot. Add meatballs and simmer gently for 10 minutes.
- Stir in pasta and cook until tender, following the package time.
- Add spinach and stir until wilted. Check that meatballs are cooked through.
- Serve hot with parsley and the remaining Parmesan.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
