This Italian Wedding Soup is probably the ultimate comfort soup recipe for a cold day. Loaded with ground beef meatballs, fresh veggies, and a savory broth, it's perfect for when you want something comforting, delicious, and a little bit special without being too fancy.
Prepare the Meatballs: In a large bowl, combine the ground beef, finely chopped onion, Parmesan cheese, egg, Italian seasoning, garlic powder, dried parsley, almond flour (or breadcrumbs), salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs for 20-25 minutes, or until they're cooked through and browned on the outside.
Prepare the Soup Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender.
Stir in the Italian seasoning and red pepper flakes (if using).
Pour in the chicken broth and lemon juice, then bring the soup to a simmer. Let it cook for 10-15 minutes to blend the flavors.
Add the baked meatballs and baby spinach to the pot. Simmer for another 5-7 minutes, or until the spinach is wilted.
Serve the Italian Wedding Soup in bowls, garnished with extra Parmesan cheese if desired. Enjoy your delicious and comforting meal!
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Notes
Pan-Frying Meatballs: For a richer flavor, consider pan-frying the meatballs before adding them to the soup.
Customize Your Veggies: Feel free to add other vegetables you love or have on hand, such as zucchini, peas, or mushrooms, to make the soup even heartier.
Make Ahead and Freeze: This soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.