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Italian Wedding Soup Recipe

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Try this comforting Italian wedding soup recipe with tender meatballs, pasta, and fresh spinach in a savory broth. Perfect for a cozy dinner at home!

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • ½ lb 90/10 ground beef
  • ½ lb beef sausage
  • ½ cup Italian breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • 1 large egg
  • ¼ cup finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 tbsp olive oil
  • ½ small white onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup acini de pepe pasta
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • 3 cups fresh baby spinach, roughly chopped
  • Chopped parsley for garnish (optional)

Instructions

Step 1: Make the meatballs

In a large mixing bowl, combine the ground beef, beef sausage, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper. Use your hands to gently mix everything together, but don’t overwork it—you want the meatballs to stay tender. Scoop out about two teaspoons of the mixture and roll it into a small meatball. (Pro tip: If the mixture starts sticking to your hands, spray a little nonstick spray on them.) You should end up with around 48 mini meatballs.

Step 2: Brown the meatballs

Heat 1 tablespoon of olive oil in your large pot over medium heat. Add about half of the meatballs, making sure not to overcrowd the pot. Let them cook, turning every minute or so, until they’re lightly browned on all sides, about 4-5 minutes. They don’t need to be fully cooked through yet since they’ll finish cooking in the soup. Transfer them to a paper towel-lined plate, and repeat with the remaining meatballs and olive oil.

Step 3: Sauté the vegetables

In the same pot (don’t wash it out—you want those browned bits!), add another tablespoon of olive oil and heat over medium. Toss in the diced onion, carrots, and celery. Sauté for 3-4 minutes until they start to soften, stirring occasionally. Add the garlic and cook for another 30 seconds, just until fragrant. These veggies will create a flavorful base for the soup.

Step 4: Build the soup

Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits left from the meatballs. Turn the heat to high and bring the broth to a boil. Once boiling, add the acini de pepe pasta gradually, stirring as you go to prevent clumping. Add salt, black pepper, red pepper flakes (if using), and the browned meatballs. Cover the pot, reduce the heat to medium, and let the soup simmer for 7-9 minutes, or until the pasta is tender.

Step 5: Add the spinach

When the pasta is cooked, toss in the chopped spinach and stir. Let it cook for 2-3 minutes, just until the spinach wilts. Give the soup a taste and adjust the seasoning if needed.

Notes

Italian wedding soup keeps well and can be stored in an airtight container in the refrigerator for up to three days. If you plan to make it ahead, cook the pasta separately and add it just before serving to prevent it from getting too soft. To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. If the soup has thickened in the fridge, just add a splash of chicken broth to thin it out.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner