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Bowl of Italian Wedding Soup with meatballs and greens on a rustic table

Italian Wedding Soup

A cozy and heartwarming soup featuring savory meatballs, tender vegetables, and vibrant spinach, all in a rich chicken broth. Perfect for chilly nights!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 tbsp olive oil for browning the meatballs
  • 1/2 lb ground beef 85% lean preferred
  • 1/2 lb ground pork adds richness to the meatballs
  • 1 egg beaten, to bind the meat
  • 1/2 cup Italian breadcrumbs for structure and seasoning
  • 1/4 cup Parmesan cheese grated, plus extra for garnish
  • 6 cloves garlic minced, divided between meat and soup
  • 1/3 cup fresh parsley finely chopped
  • 3/4 tsp salt for seasoning the meat
  • 1/4 tsp black pepper freshly ground
For the Soup
  • 1 medium yellow onion diced
  • 1 1/4 cups carrots diced
  • 2 ribs celery diced
  • 8 cups chicken broth forms the savory base
  • 2 tsp Italian seasoning herb blend for the broth
  • 3/4 cup acini de pepe pasta uncooked
  • 4-5 cups fresh spinach stirred in at the end

Method
 

Preparation
  1. Gently combine the beef, pork, egg, breadcrumbs, Parmesan, 3 cloves of garlic, parsley, salt, and pepper. Roll into 3/4-inch balls.
  2. In a large pot, heat the olive oil. Brown the meatballs in batches for two minutes, then remove them.
  3. Keep the same pot. Soften the diced onions, carrots, and celery over medium heat for six minutes.
  4. Toss in the remaining 3 cloves of garlic and the Italian seasoning, cooking for one minute.
Cooking
  1. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and add the browned meatballs back into the pot.
  2. In a separate pot, boil the acini de pepe in salted water until al dente, then drain.
  3. Stir the fresh spinach into the hot soup and cook for about two minutes until just wilted.
Serving
  1. Ladle the soup over the pasta in serving bowls and top with extra Parmesan cheese.

Notes

Store your soup in the fridge for about 3-4 days or freeze it for up to 3 months. Gently reheat on the stovetop. If the pasta has soaked up too much broth, add a splash of chicken broth or water.