Italian Wedding Pasta

Warm, hearty, and bursting with classic Italian flavors, Italian Wedding Pasta is the ultimate comfort food for family dinners or special occasions. This one-pot recipe combines tender, homemade meatballs crafted from a flavorful blend of ground pork and beef, parmesan, breadcrumbs, and fresh herbs, with a rich chicken broth infused with garlic. Acini di pepe pasta and vibrant baby spinach perfectly complement the dish, creating a satisfying medley of textures and nutrients. Finished with a sprinkling of shredded Parmesan cheese, this cozy yet elegant dish is ready in just 45 minutes and serves four, making it a delightful centerpiece for a weeknight meal or entertaining guests. Perfect for lovers of Italian-inspired soups and hearty pasta dishes, this recipe is sure to become a favorite in your household.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 0.5 pounds ground pork
• 0.5 pounds ground beef
• 0.5 cups breadcrumbs
• 0.25 cups grated Parmesan cheese
• 1 large egg
• 3 cloves garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 6 cups chicken broth
• 1.5 cups acini di pepe or any small pasta
• 4 cups baby spinach leaves
• 0.25 cups shredded Parmesan cheese (for garnish)

Directions

Step 1

In a large mixing bowl, combine ground pork, ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.

Step 2

Shape the meat mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.

Step 3

Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden brown on all sides, about 5 minutes. They do not need to be fully cooked as they will finish cooking in the broth. Set the meatballs aside.

Step 4

In a large pot, bring the chicken broth to a low boil over medium heat.

Step 5

Add the pasta to the boiling broth and cook until al dente, following the package instructions (typically 8–10 minutes). Stir occasionally to prevent sticking.

Step 6

Once the pasta is partially cooked, gently add the browned meatballs to the broth to finish cooking. Simmer for an additional 5–7 minutes, or until the meatballs are fully cooked through.

Step 7

Stir in the baby spinach leaves and cook for 1–2 minutes, just until wilted.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the pasta, meatballs, and broth into bowls and garnish with shredded Parmesan cheese. Serve hot and enjoy!

Nutrition Facts

Serving size	1109.5 grams (1109.5g)

Amount per serving	% Daily Value*
Calories	3300

Total Fat 154.00g	197%
Saturated Fat 56.20g	281%
Polyunsaturated Fat 4.60g
Cholesterol 652mg	217%
Sodium 4939mg	215%
Total Carbohydrate 302.30g	110%
Dietary Fiber 15.30g	55%
Total Sugars 13.30g
Protein 183.20g	366%

Vitamin D 54IU	269%
Calcium 1197mg	92%
Iron 17mg	92%
Potassium 1618mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 22.0%

Carbs: 36.3%