Pioneer Woman Italian Wedding Soup Recipe
The Pioneer Woman Italian Wedding Soup Recipe is perfect. This soup is hearty and very delicious. It features tiny meatballs and green veggies.
Ingredients
- Ground Beef: 1/2 pound.
- Ground Pork: 1/2 pound.
- Breadcrumbs: 1/2 cup plain or seasoned.
- Parmesan Cheese: 1/4 cup freshly grated.
- Egg: 1 large lightly beaten.
- Fresh Parsley: 2 tablespoons finely chopped.
- Chicken Broth: 8 cups low sodium.
- Carrots: 2 medium diced small.
- Celery: 2 stalks diced small.
- Onion: 1 small finely chopped.
- Acini di Pepe Pasta: 1/2 cup.
- Fresh Spinach: 2 cups roughly chopped.
- Salt and Pepper: To taste.
Instructions
Make the Meatball Mixture
- Mix beef, pork, breadcrumbs, and cheese. Add the egg and parsley. Use your hands to combine it gently. Do not overmix the meat.
Form Tiny Meatballs
- Roll meat into very small balls. They should be the size of marbles. Place them on a baking sheet. This part is fun for kids.
Brown the Meatballs
- Heat a little oil in the pot. Brown the meatballs in small batches. Remove them and set them aside. They do not need to cook through yet.
Sauté the Vegetables
- Add carrots, celery, and onion to the pot. Cook until they are soft and translucent. This takes about five minutes.
Add the Broth
- Pour in the chicken broth. Scrape the bottom of the pot. This adds extra flavor to the soup. Bring the liquid to a boil.
Cook the Pasta
- Add the acini di pepe pasta. Let it simmer for six minutes. It will grow slightly in size.
Add Meatballs and Spinach
- Drop the meatballs back into the soup. Add the chopped spinach. Simmer for five more minutes. The spinach will wilt quickly.
Season and Serve
- Taste the soup carefully. Add salt and pepper if needed. Serve hot with extra cheese.
Notes
- Follow these tips for the best results.
- Use fresh Parmesan cheese for better flavor.
- Keep the meatballs very small.
- They should fit easily on a spoon.
- Do not overcook the pasta.
- It can get mushy if left too long.
- You can use kale instead of spinach.
- It stays firm in the hot broth.
- Always brown the meat for extra depth.
- This makes the broth taste much richer.
- If the soup gets too thick, add water.
- A splash of lemon juice adds brightness.