Description
This classic Italian Wedding Soup features tender homemade meatballs simmered in a flavorful chicken broth with fresh vegetables, pasta, and spinach. It’s a comforting, hearty soup perfect for any season, easy to make on the stovetop, in a Crock Pot, or Instant Pot. Serve it garnished with freshly grated Parmesan cheese and enjoy with crusty bread for dipping.
Ingredients
Scale
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Combine Meatball Ingredients: Gently mix ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, fresh parsley, salt, and pepper until just combined. Avoid overworking the mixture to keep the meatballs tender. Roll the mixture into ¾-inch meatballs.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. In batches, brown the meatballs for about 2 minutes, turning to color all sides. The meatballs will finish cooking in the soup. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if needed. Add minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring the soup to a boil. Reduce heat to a gentle simmer. Return the browned meatballs to the pot to cook through.
- Cook Pasta Separately: Boil the acini de pepe pasta in a separate pot until al dente, drain, and set aside. This prevents the pasta from absorbing all the broth during storage or reheating.
- Add Spinach and Finish Soup: Stir fresh spinach into the soup and cook for about 2 minutes until wilted. Adjust salt and pepper to taste.
- Serve and Garnish: Place cooked pasta into serving bowls, ladle the hot soup and meatballs over it, and garnish with freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Flavor Enhancers: You can add 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder alongside the Italian seasoning for subtle extra depth of flavor without noticeable spiciness.
- Meatballs: Roll meatballs small (¾ inch) to ensure they cook through quickly and evenly in the soup.
- Spinach Substitute: 10 oz. frozen spinach can be used instead of fresh; thaw and pat dry before adding.
- Pasta Options: Acini de pepe, ditalini, or orzo are ideal small pasta shapes for this soup.
- Pairings: This soup pairs excellently with crusty, airy no-knead bread for dipping.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze the soup without pasta for 3-4 months. Cook fresh pasta when serving leftovers to maintain texture.
- Alternative Cooking Methods: Crock Pot and Instant Pot methods are also detailed in the recipe for convenient hands-off cooking.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups soup with pasta and meatballs)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
