Italian Wedding Soup

How to Make Italian Wedding Soup: 

This Italian Wedding Soup is a hearty, delicious, and comforting recipe that’s perfect for any occasion. Packed with tender meatballs, fresh vegetables, and tiny pasta, it’s a meal your family will love.

Key Tips for a Flavorful Italian Wedding Soup

• Small Meatballs Are Essential: Roll your meatballs into bite-sized portions for even cooking and better texture in every spoonful.
• Use Fresh Ingredients: Opt for fresh herbs like parsley and oregano to enhance the soup’s flavor.
• Stick to Two Meats: Combining lean ground beef and pork ensures the meatballs are juicy and flavorful.
• Homemade Bread Crumbs Make a Difference: Freshly ground bread crumbs give the meatballs the best texture.
• Don’t Skimp on Garlic: Garlic adds depth, so don’t hold back.
• Choose the Right Pasta: Tiny pasta like acini de pepe or orzo works best, adding just the right amount of bite.

Choosing the Greens for Your Soup

While spinach is the traditional choice, you can switch it up with kale, escarole, or endive. These heartier greens need a longer cooking time, so add them alongside the pasta to ensure they’re tender. Spinach, on the other hand, cooks in just seconds and should be added toward the end of the cooking process.

Why This Recipe Stands Out

Although this soup takes a bit more effort—shaping and browning the meatballs and prepping fresh ingredients—it’s absolutely worth it. The combination of homemade meatballs, tender vegetables, and savory broth will leave you coming back for seconds.

Simple Recipe: Italian Wedding Soup

Servings: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes

Ingredients

For the Meatballs:

• 8 oz lean ground beef
• 8 oz ground pork
• 1/2 cup fresh bread crumbs (use a hearty white bread)
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano
• 1/2 cup finely shredded parmesan cheese
• 1 large egg
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil

For the Soup:

• 1 Tbsp olive oil
• 1 1/4 cups diced carrots (1/4-inch pieces)
• 1 1/4 cups diced yellow onion
• 3/4 cup diced celery (1/4-inch pieces)
• 4 cloves garlic, minced (about 1 1/2 Tbsp)
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini de pepe or orzo pasta
• 6 oz fresh spinach, chopped
• Finely shredded parmesan cheese (for serving)

Instructions

For the Meatballs:

1. Combine ground beef, ground pork, bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp black pepper in a large mixing bowl.
2. Gently mix with your hands until evenly combined. Roll the mixture into small meatballs, about 3/4 to 1 inch in size, and place them on a plate.
3. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Brown half of the meatballs for about 4 minutes, turning occasionally. Transfer to a plate lined with paper towels. Repeat with the remaining meatballs. (Meatballs will finish cooking in the soup.)

For the Soup:

1. In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add carrots, onions, and celery. Sauté for 6–8 minutes until vegetables begin to soften. Add garlic and cook for 1 more minute.
2. Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
3. Add the browned meatballs and pasta. Reduce heat to a medium simmer, cover, and cook for 10 minutes, stirring occasionally. Add spinach during the last minute of cooking.
4. Serve the soup warm, garnished with freshly grated parmesan cheese.

Notes:

• For bread crumbs, grind a slice of hearty white bread like a French loaf into fine crumbs.
• Adjust the pasta quantity to suit your preference—use 3/4 cup if you want a brothier soup. Remember that pasta absorbs more broth as it sits, so add extra broth if needed when reheating.

Enjoy this comforting Italian Wedding Soup anytime you crave a cozy and delicious meal!

Nutrition Facts

Amount Per Serving