Description
Italian Wedding Soup is a classic and comforting Italian-American dish featuring tender homemade meatballs simmered in a flavorful chicken broth with vegetables, acini de pepe pasta, and spinach. This satisfying soup is perfect for a family meal and pairs wonderfully with crusty bread.
Ingredients
Units
Scale
For the Meatballs
- 1/2 lb. ground beef (85% lean)
- 1/2 lb. ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach (or 10 oz. frozen, thawed and patted dry)
- Salt and pepper to taste
Optional Flavor Enhancers
- 1 teaspoon hot sauce (like Frank’s Hot Sauce)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon mustard powder
To Garnish
- Freshly grated Parmesan cheese
Instructions
- Mix and Shape the Meatballs: Gently combine all meatball ingredients (ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper) in a large bowl. Mix until just combined, taking care not to overwork the meat. Roll the mixture into small 3/4-inch balls and set aside.
- Brown the Meatballs: Heat the olive oil in a large soup pot over medium-high heat. Working in batches, add the meatballs and brown them for about 2 minutes, turning to get most sides. The meatballs will finish cooking in the soup. Remove browned meatballs and set aside.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the same pot. Sauté over medium heat for about 6 minutes until softened, adding a splash of olive oil if needed.
- Add Seasoning: Stir in the minced garlic and Italian seasoning (and hot sauce, Worcestershire, mustard powder if using). Cook for 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Meatballs: Return the browned meatballs to the pot. Simmer gently while you prepare the pasta separately.
- Cook the Pasta: Separately boil the acini de pepe pasta in salted water until just al dente. Drain and set aside. (Alternatively, pasta can be cooked in the soup if you do not anticipate leftovers.)
- Add Spinach: Stir the fresh spinach into the soup and cook for about 2 minutes, until wilted.
- Serve: Divide the cooked pasta among serving bowls, ladle hot soup with meatballs and vegetables over the pasta, and garnish with freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- For extra flavor, add hot sauce, Worcestershire sauce, or mustard powder with the Italian seasoning.
- Roll meatballs small for the best eating experience.
- Frozen spinach can be used in place of fresh; just thaw and squeeze out excess moisture before adding.
- Acini de pepe, ditalini, or orzo pasta varieties all work well in this soup.
- If planning for leftovers, store the soup and pasta separately to keep the broth from being absorbed.
- The soup keeps well in the fridge (3-4 days) or freezer (3-4 months) without pasta.
- Pairs perfectly with crusty no-knead bread for dipping.
- For chicken meatballs, substitute ground chicken and follow the same meatball process.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 4g
- Sodium: 1170mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
