Before you cook
Before you start Equipment you'll need
- Large mixing bowl — Holds and allows easy mixing of dry ingredients (flour, baking powder, salt) before incorporating into soup
- Small bowl — Keeps wet ingredients (egg, milk) separate until ready to combine, preventing premature gluten development
- Large pot or Dutch oven — Provides adequate space for simmering soup and dropping dumplings without overcrowding, ensuring even cooking
- Wooden spoon — Gentle stirring tool that won't scratch pot or break delicate dumplings while they cook
- Ladle — Allows careful serving of soup with dumplings intact, preventing them from breaking apart
- Measuring cups and spoons — Ensures accurate proportions for dumpling batter consistency - too much or too little liquid affects texture significantly
Safety Safety & allergen notes
- Wash hands thoroughly after handling raw ground beef and pork to prevent cross-contamination
- Use a meat thermometer to ensure meatballs reach internal temperature of 160°F for safe consumption
- Hot oil can splatter when browning meatballs - use a splatter guard and maintain safe distance from stovetop
- Pot and handles stay hot throughout cooking - always use pot holders or oven mitts when handling
- When adding broth to hot pot, pour slowly to avoid steam burns and splashing
Non-negotiables Rules for success
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Mix meatball mixture gently with hands until just combined
Overworking the meat develops gluten proteins and creates tough, dense meatballs instead of tender ones
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Brown meatballs in batches without crowding the pot
Overcrowding lowers pan temperature and causes meatballs to steam rather than brown, preventing flavorful crust formation
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Scrape up browned bits when adding broth
These fond deposits contain concentrated flavors from the Maillard reaction that enrich the soup's depth and complexity
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Cook pasta directly in the soup broth
Pasta releases starch into the broth which naturally thickens the soup and helps flavors cling to the noodles
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Add spinach near the end of cooking
Prolonged heat breaks down spinach's cell structure causing nutrient loss, color degradation, and mushy texture
Prep Get set first
About 8 min of prep
- Gather large pot or Dutch oven
- Prepare small and large bowls
- Have plate ready for meatballs
- Dice onion, carrots, and celery
- Mince garlic
- Chop spinach and parsley
This recipe requires about 30 minutes of active meatball prep and cooking, plus 30 minutes of simmering
Ingredients
Instructions
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Soak breadcrumbs
In a small bowl, combine breadcrumbs and milk, let soak for 5 minutes until breadcrumbs are softened.
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Combine meatball ingredients
In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, Parmesan cheese, minced garlic, salt, and pepper.
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Mix meatball mixture
Mix gently with your hands until just combined, being careful not to overmix.
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Form meatballs
Roll mixture into small meatballs, about 1 inch in diameter, placing them on a plate as you work.
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Heat oil
Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Brown meatballs
Brown meatballs in batches, turning carefully to brown all sides, about 6-8 minutes total per batch.
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Remove meatballs
Remove meatballs and set aside on a plate.
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Cook vegetables
In the same pot, add diced onion, carrots, and celery, cooking until softened, about 5 minutes.
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Add broth and deglaze
Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
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Simmer meatballs
Return meatballs to the pot, reduce heat to medium-low, and simmer for 15 minutes.
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Cook pasta
Add pasta and cook according to package directions until al dente, usually 8-10 minutes.
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Add spinach
Stir in chopped spinach and cook until wilted, about 2 minutes.
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Add parsley
Remove from heat and stir in fresh parsley.
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Adjust seasoning
Taste and adjust seasoning with salt and pepper as needed.
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Serve
Serve hot with grated Parmesan cheese on top.
Chef's notes
Best served immediately while pasta is perfectly cooked
Store in refrigerator for up to 3 days before serving
For best texture, cook pasta separately and add to individual bowls when reheating
Can substitute escarole or kale for spinach if preferred
Tomorrow's Meal
Italian Wedding Soup Baked Pasta
Transform leftover soup into a golden-topped pasta bake with crispy meatballs and melted cheese
You'll need to pick up:
Quick overview:
- Preheat oven to 375°F and grease a 9x13 baking dish
- Cook pasta until just al dente, drain well
- Mix pasta with leftover soup, ensuring meatballs are distributed throughout
- Transfer to baking dish, top with mozzarella, Parmesan, and breadcrumbs
- Bake 25-30 minutes until bubbly and golden on top