Description
Italian Wedding Soup is a comforting classic Italian-American soup featuring tender meatballs, fresh vegetables, flavorful broth, small pasta, and spinach. This hearty and nourishing soup can be prepared on the stovetop, in a Crock Pot, or Instant Pot, making it perfect for busy weeknights or cozy gatherings.
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
- 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 all the meatball ingredients (ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper) without overworking the meat to keep them tender.
- Form Meatballs: Roll the mixture into small ¾-inch meatballs, ensuring they are uniform in size for even cooking.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes on each side. The meatballs do not need to be fully cooked as they 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 approximately 6 minutes or until the vegetables are softened. Add a splash of olive oil if needed during cooking.
- Add Flavorings: Stir in minced garlic and Italian seasoning; cook for an additional 1 minute to release the aromas.
- Add Broth and Simmer: Pour in 8 cups of chicken broth and bring the soup to a boil. Reduce heat to a simmer, then add the browned meatballs to the pot. Let them simmer gently while you cook the pasta separately.
- Cook Pasta: In a separate pot, boil the acini de pepe pasta until al dente according to package instructions. Drain well. Cooking pasta separately prevents it from absorbing too much broth during storage and keeps the pasta texture perfect.
- Add Pasta and Spinach: Distribute the cooked pasta into serving bowls. Stir fresh spinach into the soup pot and cook for about 2 minutes until wilted.
- Serve: Ladle the hot soup over the pasta in the bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately.
Notes
- For enhanced flavor, add 1 teaspoon hot sauce, Worcestershire sauce, and mustard powder with the Italian seasoning. These add subtle depth without noticeable heat.
- Roll meatballs small (about ¾ inch) for the best eating experience in this soup.
- Frozen spinach (10 oz.) can be used instead of fresh; thaw and pat dry before adding.
- For a chicken version, try making chicken meatballs instead for a lighter taste.
- Small pasta shapes like Acini De Pepe, Ditalini, or Orzo work best for this soup.
- Pair with crusty no-knead bread for dunking and enjoying every bit of broth.
- Store leftovers in airtight containers refrigerated for 3-4 days or freeze for up to 3-4 months. Freeze the soup without pasta and boil fresh pasta when reheating for best texture.
- The recipe is also featured in The Cozy Cookbook on page 44.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
