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Italian Wedding Soup Recipe

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★★★★★

4.4 from 59 reviews

A comforting and flavorful Italian Wedding Soup featuring tender homemade meatballs, fresh vegetables, and delicate acini de pepe pasta in a savory chicken broth, finished with vibrant spinach and a sprinkle of Parmesan cheese.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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

  • For tender meatballs, do not overwork the meat mixture.
  • Cooking pasta separately prevents it from absorbing too much broth if storing leftovers.
  • Use fresh spinach for best texture; baby spinach can be used as a substitute.
  • Leftover soup can be refrigerated for up to 3 days, add pasta fresh when reheating.
  • You can substitute ground turkey for ground beef for a leaner option.

Keywords: Italian Wedding Soup, Meatball Soup, Italian Soup, Comfort Food, Chicken Broth Soup, Easy Soup Recipe

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