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Italian Wedding Soup Recipe

Italian Wedding Soup Recipe
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★★★★★

4.9 from 27 reviews

Italian Wedding Soup is a comforting and hearty soup featuring tender homemade meatballs, fresh vegetables, flavorful chicken broth, and delicate acini de pepe pasta. This traditional Italian-American recipe combines savory meatballs with vibrant greens and a hint of spice, making it a perfect meal for any season.

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

  • 2 tablespoons olive oil (divided, 1 tablespoon for browning meatballs, 1 tablespoon for sautéing vegetables)
  • 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 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 well combined. Using about 2 teaspoons of mixture each time, roll into small meatballs. You should have approximately 48 meatballs. If your hands stick, lightly spray them with nonstick cooking spray as needed.
  2. Cook 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 or until all sides are lightly browned. Transfer cooked meatballs to the paper towel-lined plate. Repeat the process with the remaining oil and meatballs.
  3. Sauté the Vegetables: In the same pot used for the meatballs, add 1 tablespoon olive oil. Stir in diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until the vegetables are tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add Broth and Bring to Boil: Pour in 8 cups of chicken broth, scraping the bottom of the pot to loosen any browned bits for added flavor. Increase heat to high and bring the broth to a boil.
  5. Add Pasta, Seasonings, and Meatballs: Gradually add acini de pepe pasta while stirring to prevent clumping. Stir in salt, black pepper, red pepper flakes (optional), and the browned meatballs. Cover the pot, reduce heat to medium, and simmer for 7-9 minutes until the pasta is tender.
  6. Add Spinach and Serve: Stir in the chopped spinach and cook for 2-3 minutes until wilted. Serve immediately, garnished with additional red pepper flakes and chopped parsley if desired.

Notes

  • Acini de pepe is a tiny pasta that works perfectly in this soup, but you can substitute with orzo or other small pasta shapes.
  • To keep meatballs tender, avoid overcrowding the pan when browning and gently stir frequently.
  • Fresh baby spinach adds a vibrant color and nutrition boost; you can substitute with kale or escarole if preferred.
  • Adjust red pepper flakes to your desired spice level or omit for a milder flavor.
  • Leftover soup stores well in the refrigerator for up to 3 days and the pasta may absorb broth; you can add extra broth when reheating.

Nutrition

Keywords: Italian Wedding Soup, Meatball Soup, Italian Soup, Comfort Food, Homemade Soup, Chicken Broth Soup, Acini de Pepe Soup

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