American
Italian Wedding Soup
Clear chicken broth filled with tiny Parmesan beef-and-pork meatballs, tender greens, carrots, and ditalini, finished with lemon for a lively Italian American supper soup.
8 servings · 35 minutes prep · 35 minutes cook
Ingredients
Mini Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup fresh breadcrumbs
- 1/2 cup finely grated Parmesan
- 1 large egg, beaten
- 1/4 cup finely chopped flat-leaf parsley
- 1 garlic clove, finely grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
Broth, Greens, and Pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 8 cups low-sodium chicken stock
- 3/4 cup dry ditalini
- 8 ounces fresh spinach, roughly chopped
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup finely grated Parmesan, for serving
- 1 tablespoon Diamond Crystal kosher salt, divided: 2 1/2 teaspoons for pasta water and 1/2 teaspoon for the broth
Directions
Shape and Brown the Meatballs
- Heat the oven to 425°F / 220°C and line a sheet pan with parchment. In a large bowl gently combine the beef, pork, breadcrumbs, the meatball portion of Parmesan, egg, parsley, garlic, salt, and pepper.
- Roll 1 tablespoon / 16 to 17 g portions into 36 small meatballs. Arrange without touching and bake until lightly browned and set enough to lift cleanly, but not yet cooked through, 6 to 8 minutes.
Build the Broth
- Heat the olive oil in a Dutch oven over medium. Cook the onion, carrots, and celery until tender, 8 minutes. Add the garlic and cook 1 minute.
- Add the stock and bring to a simmer. Slide in the meatballs and simmer gently until they reach at least 160°F / 71°C at the center, 5 to 7 minutes, so they finish safely without overcooking and their flavor seasons the broth.
Cook Pasta and Greens
- Meanwhile, boil the ditalini in water seasoned with 2 1/2 teaspoons of the measured kosher salt until just al dente according to the package, usually 7 to 9 minutes. Drain without rinsing and toss with a few drops of oil if it will wait.
- Add the spinach to the soup and simmer just until tender and bright green, 2 to 3 minutes. Taste and season with up to the reserved 1/2 teaspoon kosher salt as needed. Remove from the heat and stir in the lemon zest and lemon juice.
Assemble the Bowls
- Divide the cooked pasta among eight warm bowls, then ladle the broth, vegetables, spinach, and meatballs over it.
- Finish each serving with the remaining Parmesan. After service, cool leftover soup promptly in shallow containers and refrigerate within 2 hours; refrigerate the pasta separately. Use both within 3 to 4 days and reheat the soup to 165°F / 74°C before adding reheated pasta.
