Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting and flavorful dish combining tender meatballs, fresh vegetables, and delicate pasta in a savory broth. Perfect for a cozy meal, this soup brings classic Italian flavors to your table with ease.

Ingredients

• ½ pound 90/10 ground beef
• ½ pound mild Italian ground pork sausage
• ½ cup Italian seasoned breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg (beaten)
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves (finely minced)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 tablespoon olive oil
• ½ small white onion (diced)
• 3 medium carrots (peeled and diced)
• 3 celery ribs (diced)
• 3 garlic cloves (finely minced)
• 8 cups chicken broth
• 1 cup acini de pepe pasta
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, plus more for serving)
• 3 cups fresh baby spinach (roughly chopped)
• Fresh flat-leaf parsley (chopped, optional)

Instructions

1. Step 1: In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, minced garlic, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix well until all ingredients are evenly incorporated. Using your hands, scoop out about 2 teaspoons of mixture at a time and roll into small meatballs, about 48 total. If your hands get sticky, spray them lightly with nonstick cooking spray.
2. Step 2: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook, stirring often, for 4-5 minutes until they are lightly browned on all sides. Remove and place on a paper towel-lined plate. Repeat with remaining olive oil and meatballs.
3. Step 3: To the same pot, add 1 tablespoon olive oil and stir in the diced onion, carrots, and celery. Cook for 3-4 minutes over medium heat until vegetables are tender. Add the 3 minced garlic cloves and cook another 30 seconds until fragrant.
4. Step 4: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Increase the heat to high and bring to a boil.
5. Step 5: Gradually add the acini de pepe pasta while stirring to prevent clumping. Stir in ½ teaspoon salt, ¼ teaspoon black pepper, red pepper flakes if using, and then add the browned meatballs. Cover, reduce heat to medium, and simmer for 7-9 minutes until the pasta is tender.
6. Step 6: Add the chopped baby spinach and stir until well mixed. Cook for an additional 2-3 minutes until the spinach is wilted. Serve the soup immediately, garnished with extra red pepper flakes and chopped parsley if desired.

Tips & Variations

• For a lighter version, substitute ground turkey for the beef and pork.
• If you prefer a spicier soup, increase the amount of red pepper flakes or add a pinch of crushed chili pepper.
• Fresh herbs like basil or oregano can be added for extra flavor.
• Substitute acini de pepe with orzo or small pasta shapes if unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or water to loosen the soup, as the pasta will absorb liquid over time. Reheat gently on the stove over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day ahead and keep them refrigerated. Cook them just before adding to the soup for best texture and flavor.

What if I don’t have acini de pepe pasta?

You can substitute with orzo, small elbow macaroni, or other tiny pasta shapes that cook quickly and blend well in soup.

Italian Wedding Soup Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

A comforting and classic Italian Wedding Soup featuring tender homemade meatballs, fresh vegetables, and baby spinach simmered in a flavorful chicken broth with acini de pepe pasta. This hearty soup is perfect for a cozy meal and combines savory meat flavors with fresh herbs and a touch of spice.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• ½ pound 90/10 ground beef
• ½ pound mild Italian ground pork sausage
• ½ cup Italian seasoned breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg (beaten)
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves (finely minced)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)

Soup Base

• 1 tablespoon olive oil
• ½ small white onion (diced)
• 3 medium carrots (peeled and diced)
• 3 celery ribs (diced)
• 3 garlic cloves (finely minced)
• 8 cups chicken broth
• 1 cup acini de pepe pasta
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, plus more for serving)
• 3 cups fresh baby spinach (roughly chopped)
• Fresh flat-leaf parsley (chopped, optional, for garnish)

Instructions

1. Make the Homemade Meatballs: In a large bowl, combine ground beef, ground Italian sausage, Italian seasoned breadcrumbs, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix everything until well combined. Using about 2 teaspoons of mixture per meatball, roll into roughly 48 small meatballs. If your hands get sticky, spritz with nonstick cooking spray to make rolling easier.
2. Cook the Meatballs: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half the meatballs and cook, stirring often, for 4-5 minutes or until the meatballs are lightly browned on all sides. Transfer cooked meatballs to a paper towel-lined plate. Repeat this process with the remaining tablespoon of olive oil and the remaining meatballs.
3. Cook the Vegetables: In the same pot, add 1 tablespoon olive oil and stir in diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until the vegetables are tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Add Broth and Bring to Boil: Pour in the chicken broth, scraping up any browned bits on the bottom of the pot to add flavor. Increase heat to high and bring the soup to a boil.
5. Add Pasta and Seasonings: Gradually stir in the acini de pepe pasta to prevent clumping. Add salt, black pepper, red pepper flakes (if using), and the browned meatballs. Cover the pot, reduce heat to medium, and simmer for 7-9 minutes or until the pasta is tender.
6. Add Spinach and Serve: Toss the roughly chopped baby spinach into the soup and stir until well combined. Cook for 2-3 minutes until the spinach is wilted. Serve immediately, garnished with additional red pepper flakes and chopped flat-leaf parsley as desired.

Notes

• You can substitute mild Italian sausage with spicy Italian sausage for a spicier soup.
• Acini de pepe pasta can be replaced with orzo or other small pasta shapes if unavailable.
• For a lower sodium version, use low-sodium chicken broth and adjust salt to taste.
• Leftover soup keeps well refrigerated for 3-4 days and freezes well for up to 3 months.
• Meatballs can be baked instead of pan-fried for a lighter option; bake at 375°F for 15-20 minutes until browned and cooked through.

Keywords: Italian wedding soup, meatball soup, chicken broth soup, Italian soup recipe, homemade meatballs, comfort soup, easy dinner soup