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Italian Wedding Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/italian-wedding-soup-recipe/