Ina Garden's Italian Wedding Soup

READY IN: 1hr 15mins
Recipe by Boomette

A recipe from Ina Garden that I took on the blog of Recipe Girl.

Top Review by Nancy N.

OK used beef and pork for meatballs. Used 6 cups chicken stock and 4 cups beef stock. Couldn't find orzo so I used tiny shells. Ran out of pepper but fantastic recipe !!! I have never had this soup before and it aws awesome since it's cold and rainy outside.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a