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Italian Wedding Soup Recipe

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★★★★★

4.3 from 46 reviews

This classic Italian Wedding Soup combines savory homemade meatballs, tender vegetables, and delicate acini de pepe pasta simmered in a flavorful chicken broth. Finished with fresh spinach and a sprinkle of Parmesan, it’s a comforting and hearty soup perfect for any occasion.

Ingredients

Scale

Meatballs

  • ½ pound 90/10 ground beef
  • ½ pound mild Italian ground pork sausage
  • ½ cup Italian-style 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

Soup Base

  • 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. Make the Homemade Meatballs: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until well combined. Using your hands, scoop about 2 teaspoons of the mixture and roll it into small, even meatballs. Repeat until you have approximately 48 meatballs. To prevent sticking, spritz your hands with nonstick cooking spray as needed.
  2. Brown the Meatballs: Line a plate with paper towels. Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook, stirring frequently, for 4-5 minutes until they are lightly browned on all sides. Remove them with a slotted spoon and transfer to the paper towel-lined plate. Repeat the process with the remaining oil and meatballs.
  3. Sauté the Vegetables: Using the same pot, add 1 tablespoon olive oil. Add diced onion, carrots, and celery, cooking over medium heat for 3-4 minutes until softened. Stir in minced garlic and continue to cook for 30 seconds until fragrant.
  4. Deglaze and Add Broth: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, enhancing the soup’s flavor. Increase heat to high and bring the broth to a boil.
  5. Add Pasta and Seasonings: Gradually add the acini de pepe pasta while stirring to prevent clumps. Stir in salt, black pepper, and optional red pepper flakes. Gently add the browned meatballs back into the pot. Cover the pot, lower heat to medium, and let the soup simmer for 7-9 minutes, or until the pasta is tender.
  6. Add Spinach and Serve: Stir in the fresh baby spinach and cook for an additional 2-3 minutes until wilted. Serve immediately, garnished with extra red pepper flakes and chopped fresh parsley if desired.

Notes

  • Acini de pepe pasta can be substituted with orzo or another small pasta shape.
  • For a spicier kick, add more red pepper flakes to taste.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Make extra meatballs and freeze them for a quick meal later.

Keywords: Italian Wedding Soup, meatball soup, Italian soup, chicken broth soup, easy soup recipe

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