Italian Wedding Soup
Ingredients
Preparation
Heat the butter and oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic, and season with salt and pepper. Sauté until softened, about 10 minutes.
Add a small amount of broth to deglaze the pot, scraping up any browned bits from the bottom. Then add the remaining broth. Cover the pot and allow the broth to begin heating while you prepare the meatballs.
Add all of the meatball ingredients to a bowl and use your hands to gently combine until evenly mixed. Scoop about 1 teaspoon of the mixture and roll it into mini meatballs. Drop the meatballs directly into the broth, continuing until all of the mixture is used.
Increase the heat and bring the soup to a gentle simmer, about 5 minutes. Add the stelline and cook for about 5 minutes. Stir in the spinach and fresh parsley, then continue cooking for another 5 minutes. Serve hot.
Classic, cozy, and made to feed everyone, Italian Wedding Soup with Borgatti’s Stelline is the kind of recipe you’ll keep in rotation all winter. Tender mini meatballs, leafy greens, and a rich, savory broth come together with Borgatti’s stelline—tiny star-shaped soup pasta that soaks up all the good stuff.
It freezes well, reheats like a dream, and somehow tastes even better the next day, making it perfect for meal prep and busy weeknights. Simple, comforting, and classic for a reason.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
