Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting and hearty dish featuring tender meatballs, fresh vegetables, and delicate pasta in a flavorful broth. This classic soup is easy to make and perfect for cozy dinners or entertaining guests.

Ingredients

• 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
• 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 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)

Instructions

1. Step 1: In a large bowl, combine ground beef, Italian pork sausage, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix well until ingredients are evenly incorporated.
2. Step 2: Scoop out about 2 teaspoons of the mixture and roll into a small meatball. Continue until you have roughly 48 meatballs. If your hands stick, lightly spray them with nonstick cooking spray.
3. Step 3: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add half the meatballs and cook, stirring often, for 4-5 minutes until lightly browned on all sides. Transfer to a paper towel-lined plate. Repeat with the remaining oil and meatballs.
4. Step 4: To the same pot, add 1 tablespoon olive oil. Stir in diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until vegetables begin to soften. Add garlic and cook for another 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Increase heat to high and bring soup to a boil.
6. Step 6: Gradually add the acini de pepe pasta while stirring to prevent clumping. Mix in salt, pepper, red pepper flakes (if using), and the browned meatballs. Cover, reduce heat to medium, and simmer for 7-9 minutes until pasta is tender.
7. Step 7: Stir in chopped baby spinach and cook for 2-3 minutes until wilted. Serve the soup hot, garnished with additional red pepper flakes and parsley if desired.

Tips & Variations

• For a lighter version, substitute ground turkey for the beef and pork mixture.
• If acini de pepe pasta is unavailable, small-shaped pasta like orzo or ditalini work just as well.
• Adding a squeeze of fresh lemon juice at the end brightens the flavors beautifully.
• To make ahead, prepare meatballs and vegetables in advance; combine and cook pasta just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to avoid overcooking the pasta. You can also freeze the soup, but for best texture, add fresh spinach after thawing and reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs in advance?

Yes, you can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked meatballs for longer storage.

What can I use if I don’t have Italian seasoned breadcrumbs?

You can use plain breadcrumbs seasoned with Italian herbs like oregano, basil, and garlic powder, or substitute with crushed crackers or panko for a different texture.

Italian Wedding Soup Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

A comforting and hearty Italian Wedding Soup featuring tender homemade meatballs, fresh vegetables, and delicate acini de pepe pasta simmered in flavorful chicken broth, finished with fresh spinach for a nutritious and delicious meal.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 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 meatballs: In a large bowl, combine ground beef, mild Italian sausage, Italian seasoned breadcrumbs, grated Parmesan cheese, beaten egg, finely chopped parsley, minced garlic, salt, and black pepper. Mix well until ingredients are evenly incorporated. Using your hands, scoop about 2 teaspoons of mixture and roll into small meatballs. Continue until you have about 48 meatballs. If your hands become sticky, spray 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 lightly browned on all sides. Transfer cooked meatballs to the paper towel-lined plate. Repeat the process with the remaining tablespoon of olive oil and remaining meatballs.
3. Cook the vegetables: In the same pot, add 1 tablespoon more olive oil. Add diced onion, peeled and diced carrots, and diced celery. Cook over medium heat for 3-4 minutes until vegetables are tender. Add minced garlic and cook for an additional 30 seconds, stirring until fragrant.
4. Add broth: Pour in the chicken broth, scraping the bottom of the pot with a spoon to loosen any browned bits for added flavor. Increase heat to high and bring the broth to a boil.
5. Add pasta and seasonings: Gradually add the acini de pepe pasta while stirring to prevent clumping. Stir in salt, black pepper, and red pepper flakes if using. Gently add the browned meatballs back into the soup. Cover the pot, reduce heat to medium, and simmer for 7-9 minutes until the pasta is tender and meatballs are cooked through.
6. Add spinach and serve: Stir in the roughly chopped fresh baby spinach and cook for 2-3 minutes until spinach wilts and is fully incorporated into the soup. Serve the soup hot with extra red pepper flakes and chopped parsley on top if desired.

Notes

• Acini de pepe pasta is a small pasta perfect for soups, but you can substitute with orzo or pastina if unavailable.
• To prevent meatball mixture from sticking to hands, lightly spritz hands with nonstick cooking spray during rolling.
• Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
• For a lower fat version, use leaner meats or turkey sausage.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.

Keywords: Italian Wedding Soup, meatballs, acini de pepe, chicken broth, spinach soup, homemade meatballs