Mini Meatball Soup – My version of Italian Wedding Soup

So it’s technically fall right? This means we can start making soup right? Good. I have a lot of soup recipes. Soup is a hit around here. It’s big flavor, little cleanup. Yes please!

This a classic Italian dish. I like this one because once you get your meatballs made, everything cooks together in the same pot at about the same time. A one pot wonder!  I love those! It hits all the notes folks- veggie, protein, carb.

It is traditionally made with ecarole, but it’s difficult to find, so I use spinach in this recipe. The meatballs are a mini version of the meatball in my Spaghetti and Meatballs! recipe. But, there are two differences. First, they are smaller of course. Second, I like to use a lighter lean meat for this recipe. Ground chicken breast, turkey breast, or veal work well. If you use ground beef, try to get some with the lowest fat content. Remember how I said this will all cook together? Well for that reason, you don’t want meat fat in your soup. Not good! Also, when using leaner meats, you may have to wet your hands a bit when forming the meatballs, this helps the mixture not get to sticky.

If you are running short on time, and that meatball recipe of mine is a little much (so worth it, but we all need help on a busy night) here is the shortcut version.  You can make the meatballs ahead of time and just put them in the fridge until you are ready to cook. It all comes together in no time. It may still feel like summer here, but a little soup always warms the heart!

Enjoy!