Description

This Classic Italian Wedding Soup Recipe is a comforting and flavorful dish that’s perfect for a cozy meal. With tender meatballs, fresh vegetables, and delicate pasta in a flavorful broth, it’s a classic Italian comfort food.

Ingredients

Units Scale

1 tablespoon olive oil

Meatballs:

1/2 lb. ground beef, 85% lean
1/2 lb. ground pork
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

Soup:

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/pepper to taste

To Garnish:

Parmesan cheese, freshly grated

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Instructions

Make Meatballs: Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
Sauté Vegetables: Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
Add Seasonings: Add the garlic and Italian seasoning and cook for 1 minute.
Simmer Soup: Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the cooked meatballs and simmer gently.
Cook Pasta: Boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage. If you don’t anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)
Wilt Spinach: Stir in the spinach and cook until wilted, about 2 minutes.
Serve: Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!

Notes

Flavor Enhancers: 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder can be used as flavor enhancers in this recipe. They can be added when the Italian seasoning is added.
Meatball Size: Roll the meatballs nice and small for this soup.
Spinach: 10 oz. frozen spinach may be used instead of fresh. Let it thaw and pat it dry.
Pasta: Acini Di Pepe, Ditalini, and Orzo are all small pasta varieties that work well in this soup.
Storage: Refrigerate in an airtight container for 3-4 days or freeze for 3-4 months. This soup freezes very well; store without the pasta and boil fresh pasta for serving.

Nutrition

Serving Size: 1 Serving
Calories: 400kcal
Sugar: 5g
Sodium: 1000mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg