Description
Italian Wedding Soup is a comforting classic brimming with tender homemade meatballs, acini de pepe pasta, fresh spinach, and aromatic vegetables in a rich chicken broth. Each spoonful captures the heartwarming flavors of Italian home cooking, making it a satisfying main course for cozy weeknights or festive gatherings.
Ingredients
For the Meatballs
- 1/2 lb. ground beef, 85% lean
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Make the Meatballs: In a large bowl, gently combine ground beef, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, parsley, salt, and pepper. Avoid overworking the meat to keep the meatballs tender. Roll the mixture into 3/4-inch balls and set aside.
- Brown the Meatballs: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to brown all sides. Remove the browned meatballs and set them aside. They will finish cooking in the soup later.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 6 minutes, or until softened, adding a splash of olive oil if needed. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Add the Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, then gently add the browned meatballs to the pot. Simmer the soup while preparing the pasta.
- Cook the Pasta: Separately, boil the acini de pepe pasta in salted water until al dente. Drain well. (This step helps prevent the pasta from soaking up the soup broth during storage. If you don’t anticipate leftovers, pasta can be cooked directly in the soup or stirred in at the end.)
- Add Spinach and Finish Soup: Stir fresh spinach into the simmering soup and cook for about 2 minutes, until wilted. Taste and season with salt and pepper as needed.
- Serve: Add a portion of cooked pasta to serving bowls, ladle the hot soup over the top, and garnish generously with freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Flavor Enhancers: Add 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder with the Italian seasoning for extra depth—these will not make the soup spicy but will boost flavor.
- Meatball Size: Keep meatballs small (about 3/4-inch) for the best texture in the soup.
- Spinach Options: Substitute 10 oz. frozen spinach (thawed and patted dry) if fresh is not available.
- Pasta Choices: Other small pasta like ditalini or orzo can replace acini de pepe.
- Chicken Meatballs Variation: Use ground chicken instead of beef for a lighter version.
- Bread Pairing: Serve with crusty, airy no-knead bread for dipping.
- Storage: Refrigerate leftovers (without pasta) in an airtight container for 3-4 days or freeze up to 3-4 months. Always cook fresh pasta when reheating frozen soup.
- Crock Pot Method: After browning, transfer meatballs, veggies, and broth to crock pot. Cook on high for 4 hours or low for 8 hours, adding spinach just before serving. Cook pasta separately if possible.
- Instant Pot Method: Brown meatballs and sauté veggies using sauté mode. Add broth and meatballs, then pressure cook for 5 minutes. Release steam, add pasta using sauté mode if desired, and finish with spinach and cheese.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 328 kcal
- Sugar: 5 g
- Sodium: 1755 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 88 mg
