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Italian Wedding Soup Recipe

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4.8 from 636 reviews

A comforting and classic Italian Wedding Soup featuring tender homemade meatballs simmered in a flavorful chicken broth with vegetables, pasta, and fresh spinach. This hearty soup combines ground beef and Italian sausage meatballs with a medley of carrots, celery, and onions, finished with Parmesan cheese and fresh parsley for a deliciously satisfying meal.

Ingredients

Scale

Meatballs

  • 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

Soup

  • 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. Make the Homemade Meatballs: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, parsley, minced garlic, salt, and black pepper. Mix until well combined. Scoop out 2 teaspoons of mixture at a time and roll into meatballs, about 48 total. Use nonstick spray on hands if needed to prevent sticking.
  2. Cook the Meatballs: 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, for 4-5 minutes, until browned on all sides. Transfer to a paper towel-lined plate. Repeat with remaining oil and meatballs.
  3. Cook the Vegetables: 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 tender. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Broth: Pour in the chicken broth, scraping the bottom of the pot to loosen browned bits. Increase heat to high and bring to a boil.
  5. Add Pasta and Seasonings: Gradually add acini de pepe pasta while stirring to avoid clumping. Stir in salt, pepper, red pepper flakes, and browned meatballs. Cover the pot, reduce heat to medium, and simmer for 7-9 minutes until pasta is tender.
  6. Add Spinach and Serve: 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.

Notes

  • Acini de pepe pasta can be substituted with orzo or small pasta shapes.
  • For a spicier soup, add more red pepper flakes to taste.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Freezing the soup is not recommended due to the pasta texture after thawing.

Keywords: Italian wedding soup, meatball soup, chicken broth soup, acini de pepe pasta, Italian sausage, homemade meatballs, comforting soup, easy Italian recipe

Find it online: https://jedentaglecker.com/italian-wedding-soup-recipe/