Italian Wedding Soup with Roasted Garlic
This Italian Wedding Soup with Roasted Garlic is a flavorful twist on the classic dish. Tender meatballs, fresh spinach, and small pasta come together in a rich, garlicky broth. The roasted garlic adds depth and sweetness, making this a cozy, comforting meal perfect for any night of the week.
Servings: 6
Ingredients
For the Meatballs:
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/4 cup grated Pecorino Romano for dairy-free, omit this entirely or sub with 2 Tbsp nutritional yeast
- 1/3 cup breadcrumbs use a gluten-free version, if needed
- 1 large egg
- 3 cloves garlic minced
- 1/2 teaspoon ground fennel
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- olive oil
For the Soup:
- 1 large head of garlic
- 2 tablespoons olive oil
- 8 cups 2 quarts chicken broth
- 1 medium yellow onion diced (about 1 cup)
- 2 large carrots diced
- 3 celery stalks diced
- 6 oz orzo or other small pasta use a gluten-free version, if needed
- 5 oz fresh spinach or kale
- Salt and pepper to taste
For Garnish: (optional)
- Freshly chopped parsley
- Extra Pecorino Romano grated
Instructions
Roast the Garlic:
- Preheat your oven to 400°F (200°C).
- Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 40 minutes, or until the cloves are soft and golden brown.
- Once cool, squeeze out the garlic cloves and mash them into a smooth paste. Set aside.
Make the Meatballs:
- In a large bowl, combine the ground pork, beef, breadcrumbs, egg, minced garlic, Pecorino Romano, ground fennel, oregano, red pepper flakes, salt, and pepper.
- Mix gently until combined. Roll the mixture into tiny, bite-sized meatballs (about 1-inch in diameter - I ended up with about 60).
- Brown the meatballs in a hot skillet with a tablespoon of olive oil until they’re nicely browned on all sides (they don’t need to be fully cooked through). Set aside.
Prepare the Soup:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened (about 8-10 minutes).
- Add the roasted garlic paste and stir it into the vegetables until fragrant (about 1 minute).
Simmer & Cook Pasta:
- Add the chicken broth to the pot and bring to a boil. Reduce heat and let it simmer.
- Add the meatballs and pasta to the broth and simmer for another 10-15 minutes, or until the meatballs are cooked through and pasta is cooked.
Add the Greens:
- In the final 2-3 minutes of cooking, stir in the fresh spinach (or greens of choice) until wilted.
Assemble and Serve:
- To serve, ladle the soup into bowls and garnish with fresh parsley and extra Pecorino Romano.