Description
Italian Wedding Soup is a comforting, classic Italian-American soup featuring tender homemade meatballs, a flavorful vegetable broth, and small pasta like acini de pepe. This hearty soup is packed with fresh spinach and finished with a sprinkle of Parmesan cheese, making it perfect for a cozy family meal. It can be prepared on the stovetop, in a Crock Pot, or with an Instant Pot.
Ingredients
Scale
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- â…“ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare Meatball Mixture: Gently combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper in a bowl. Mix just until combined without overworking the meat to keep the meatballs tender.
- Form Meatballs: Roll the mixture into small, uniform ¾-inch balls to ensure even cooking and proper size for the soup.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes until lightly browned on the outside. Remove and set aside; they will finish cooking in the soup.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if needed. Then add minced garlic and Italian seasoning and cook for an additional 1 minute, stirring frequently.
- Add Broth and Simmer: Pour in 8 cups of chicken broth and bring to a boil. Reduce the heat to a simmer and add browned meatballs back into the pot. Allow the soup to simmer gently.
- Cook Pasta Separately: Boil acini de pepe pasta in a separate pot until al dente, about 5-7 minutes depending on package directions. Drain and set aside. This prevents the pasta from absorbing too much broth if leftovers are stored.
- Add Spinach and Finish Soup: Stir fresh spinach into the simmering soup and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Serve: Place a portion of pasta into serving bowls, ladle the hot soup with meatballs and vegetables over the pasta, and garnish generously with freshly grated Parmesan cheese. Serve immediately.
Notes
- Flavor enhancers like 1 teaspoon hot sauce, Worcestershire sauce, and mustard powder can be added when cooking the garlic and Italian seasoning to deepen the flavor without making the soup spicy.
- Use fresh spinach for best texture, but 10 oz. frozen spinach thawed and drained may be substituted.
- Small pasta shapes like acini de pepe, ditalini, or orzo work best in this soup.
- For longer storage, refrigerate the soup without pasta for 3-4 days or freeze up to 3-4 months. Cook fresh pasta when serving leftovers to prevent mushy texture.
- Meatballs can be made with chicken instead of beef and pork to create a lighter version.
- This recipe pairs wonderfully with crusty, airy no-knead bread for dipping.
- Alternative cooking methods include Crock Pot and Instant Pot variations for convenience.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups soup plus pasta)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
