Italian Wedding Soup

This is the weeknight dinner that feels like a warm hug in a bowl—tender meatballs, fresh vegetables, and tiny pasta swimming in a savory broth that comes together faster than you'd think.

Ingredients:

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 egg
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• Salt and pepper to taste
• 6 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 1 cup small pasta (ditalini or stelline)
• 2 cups fresh spinach
• Fresh parsley for garnish

Method:

1. Mix ground beef, breadcrumbs, egg, Parmesan, garlic, salt, and pepper. Roll into small meatballs about the size of walnuts.
2. Bring broth to a simmer in a large pot. Carefully drop in meatballs and let them cook for 8 minutes.
3. Add carrots, celery, and onion. Simmer for 5 minutes until vegetables soften slightly.
4. Stir in pasta and cook until tender, about 8 minutes.
5. Fold in spinach just before serving—it wilts in seconds from the heat.
6. Taste and adjust seasoning. Ladle into bowls and finish with fresh parsley and a drizzle of good olive oil.

Full recipe at Budget Bytes →

Chef's tip: Make your meatballs slightly smaller than you think—they cook faster and create more surface area for that perfect tender texture.