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Italian Wedding Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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