Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting, flavorful soup featuring tender meatballs, fresh vegetables, and delicate pasta in a savory broth. This classic dish is perfect for cozy dinners and brings a taste of Italy right to your kitchen.

Ingredients

• 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)
• 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. Step 1: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, parsley, 2 minced garlic cloves, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix well.
2. Step 2: Scoop 2 teaspoons of the mixture and roll into a small meatball; repeat until you have about 48 meatballs. To prevent sticking, spritz your hands with nonstick cooking spray if needed.
3. Step 3: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add half the meatballs and cook, stirring frequently, until lightly browned on all sides, about 4-5 minutes. Transfer to a paper towel-lined plate. Repeat with remaining oil and meatballs.
4. Step 4: Add 1 tablespoon olive oil to the same pot. Stir in diced onion, carrots, and celery. Cook for 3-4 minutes until vegetables are tender. Add remaining 3 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits. Raise heat to high and bring to a boil.
6. Step 6: Gradually add acini de pepe pasta while stirring to prevent clumping. Stir in ½ teaspoon salt, ¼ teaspoon black pepper, optional red pepper flakes, and all the meatballs. Cover, reduce heat to medium, and simmer until pasta is tender, about 7-9 minutes.
7. Step 7: Add chopped spinach and stir until well combined. Cook for 2-3 minutes until the spinach is wilted.
8. Step 8: Serve immediately, garnished with additional red pepper flakes and fresh parsley if desired.

Tips & Variations

• For a lighter version, use turkey or chicken instead of beef and pork for the meatballs.
• Acini de pepe pasta can be substituted with other small pasta shapes like orzo or pastina.
• If you prefer a spicier soup, increase the red pepper flakes or add a pinch of crushed chili.
• To make the meatballs extra tender, soak breadcrumbs in a splash of milk before mixing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the spinach from overcooking. For longer storage, freeze without the spinach and add fresh spinach when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the meatballs and soup a day in advance and refrigerate. Add fresh spinach just before serving to keep it vibrant and fresh.

What if I can’t find acini de pepe pasta?

Small pasta shapes like orzo, pastina, or even tiny elbow macaroni work well as substitutes without changing the texture significantly.

Italian Wedding Soup Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This classic Italian Wedding Soup features tender homemade meatballs simmered in a flavorful chicken broth with vegetables, acini di pepe pasta, and fresh spinach. It’s a comforting and hearty soup perfect for any occasion, blending savory meat, fresh herbs, and a light broth for an authentic Italian taste.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

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 di 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, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Using about 2 teaspoons of mixture each time, roll into small meatballs. Spray your hands with nonstick cooking spray if mixture sticks. You should get approximately 48 meatballs.
2. Cook the Meatballs: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs, stirring often, and cook for 4 to 5 minutes until lightly browned on all sides. Remove meatballs to a plate lined with paper towels. Repeat the process with the remaining olive oil and meatballs.
3. Cook the Vegetables: To the same pot, add 1 tablespoon olive oil and stir in diced onion, carrots, and celery. Sauté for 3 to 4 minutes over medium heat until vegetables are tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Add Broth: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for added flavor. Increase heat to high and bring to a boil.
5. Add Pasta and Seasonings: Gradually add the acini di pepe pasta while stirring to prevent clumping. Mix in salt, black pepper, and red pepper flakes if using. Return the browned meatballs to the pot. Cover, reduce heat to medium, and let simmer for 7 to 9 minutes until pasta is tender.
6. Add Spinach and Serve: Stir in the chopped fresh spinach and cook for 2 to 3 minutes until wilted. Serve the soup hot with additional red pepper flakes and chopped parsley garnish if desired.

Notes

• Acini di pepe pasta is traditional for this soup, but small pasta like orzo or small ditalini can be substituted.
• For a spicier variation, increase red pepper flakes or add crushed red chili.
• Use low-sodium chicken broth to control salt level.
• Meatballs can be browned in advance and refrigerated for up to 24 hours before adding to the soup.
• This soup freezes well; omit pasta if freezing and add cooked pasta when reheating.

Keywords: Italian Wedding Soup, Meatball Soup, Chicken Broth Soup, Italian Soup, Comfort Soup, Homemade Meatballs, Pasta Soup