Description
Italian Wedding Soup is a comforting Italian-American classic featuring tender homemade meatballs simmered in a flavorful chicken broth with vegetables, small pasta, and fresh spinach. This hearty soup blends savory meatballs, aromatic herbs, and fresh ingredients for a nourishing and satisfying meal perfect for any season.
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
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1¼ 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 the Meatballs: Gently combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, fresh parsley, salt, and pepper. Mix carefully without overworking the meat to keep the meatballs tender. Roll the mixture into ¾-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, turning to brown all sides. The meatballs will finish cooking in the soup. Remove browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 6 minutes until softened. Add a splash of olive oil if needed. Then add minced garlic and Italian seasoning and sauté for 1 more minute to release flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a gentle simmer. Add the browned meatballs back to the pot and let them cook gently in the simmering broth.
- Cook Pasta Separately: Boil the acini de pepe pasta in a separate pot until al dente, then drain. Cooking pasta separately prevents it from absorbing too much broth during storage.
- Add Pasta and Spinach to Serve: Place the cooked pasta into individual serving bowls, then ladle the hot soup with meatballs and vegetables over the top. Stir fresh spinach into the soup and cook about 2 minutes until just wilted.
- Garnish and Serve: Sprinkle freshly grated Parmesan cheese on top of the soup in each bowl for added flavor and a savory finish. Serve immediately while hot.
Notes
- Flavor enhancers like 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder can be added with the Italian seasoning to deepen flavor without making it spicy. Frank’s Hot Sauce is recommended.
- Roll the meatballs small (about ¾ inch) for the best texture and cooking through in the soup.
- Frozen spinach (10 oz) can be used instead of fresh; thaw and pat dry before adding.
- For a variation, use chicken meatballs for a lighter version of the soup.
- Small pasta varieties such as ditalini or orzo also work well.
- Pair this soup with crusty No Knead Bread for dipping.
- Store leftover soup in an airtight container refrigerated for 3-4 days or freeze for up to 3-4 months without pasta. Boil fresh pasta when reheating.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
