Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: ½ pound 90/10 ground beef; ½ pound mild Italian ground pork sausage; ½ cup Italian-style 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)

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Introduction

Italian Wedding Soup is a comforting, flavorful dish featuring tender meatballs, fresh vegetables, and delicate pasta in a savory broth. Perfect for cozy dinners, this soup combines hearty ingredients with simple cooking techniques to deliver a classic Italian favorite.

Two white bowls are filled with clear broth soup that has meatballs, small white round pasta pearls, orange carrot slices, and green leafy spinach. The meatballs are browned with a slightly rough texture, floating among the bright orange carrots and fresh green spinach scattered throughout the soup. The broth is light and clear with visible herbs and small red chili flakes sprinkled inside. Each bowl has a silver spoon resting inside on the right side. Around the bowls, there are pieces of torn bread with a crusty golden outside and soft white inside. A small white bowl holds red chili flakes and sits on a dark wood surface with a white marbled texture underneath. There is also a green cloth napkin with fringed edges draped loosely nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound 90/10 ground beef
½ pound mild Italian ground pork sausage
½ cup Italian-style 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

Step 1: In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, parsley, 2 cloves minced garlic, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix well until fully incorporated.
Step 2: Scoop out about 2 teaspoons of the meat mixture and roll into small meatballs. If your hands get sticky, spritz them with nonstick cooking spray. You should have approximately 48 meatballs.
Step 3: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half the meatballs and cook, stirring often, until lightly browned on all sides, about 4-5 minutes. Transfer them to a plate lined with paper towels. Repeat with remaining meatballs and oil.
Step 4: Add 1 tablespoon olive oil to the pot. Stir in diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until vegetables are tender. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
Step 5: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a boil over high heat.
Step 6: Gradually add the acini de pepe pasta while stirring to prevent clumping. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes if using. Add the cooked meatballs. Cover, reduce heat to medium, and simmer until pasta is tender, about 7-9 minutes.
Step 7: Stir in the chopped spinach and cook for 2-3 minutes until wilted. Serve immediately, garnished with additional red pepper flakes and fresh parsley if desired.

Tips & Variations

Use a mix of ground beef and pork for the meatballs to keep them moist and flavorful.
If you can’t find acini de pepe pasta, small pasta shapes like orzo or pastina work well.
For a lighter version, substitute turkey sausage and increase the spinach to add more greens.
Adding a squeeze of lemon juice just before serving brightens the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Pasta may absorb some broth when stored, so add a little chicken broth or water to loosen the soup when reheating.

How to Serve

A close-up of a ladle full of soup lifted above a white pot, showing three small browned meatballs mixed with round white pearl couscous, bright orange carrot slices, dark green kale leaves, and light green celery pieces in a clear broth. Finely chopped onions and parsley pieces add texture and color throughout the soup. The ladle is silver and held above the pot filled with the same colorful soup. The setting is against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them in the refrigerator until you’re ready to brown and add them to the soup.

What if I don’t have fresh parsley?

Dried parsley can be used as a substitute, but use about one-third the amount since dried herbs are more concentrated.