Description
This classic Italian Wedding Soup combines savory homemade meatballs with tender vegetables and pasta in a flavorful chicken broth. Perfect for a comforting family meal, this soup is easy to prepare, hearty, and packed with fresh ingredients like spinach and Parmesan cheese.
Ingredients
Scale
Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian seasoned breadcrumbs
- â…“ 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)
Instructions
- Make the Homemade Meatballs: In a large bowl, combine ground beef, Italian sausage, seasoned breadcrumbs, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until well incorporated. Scoop out 2 teaspoons at a time and form into small meatballs using your hands. If your hands become sticky, spritz with nonstick cooking spray to continue rolling smoothly. You should have about 48 meatballs.
- Cook the Meatballs: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook while stirring often for 4-5 minutes, until lightly browned on all sides. Transfer cooked meatballs to a paper towel-lined plate. Repeat the process with the remaining tablespoon of olive oil and remaining meatballs.
- Cook the Vegetables: Using 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 are tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor. Increase heat to high and bring the broth mixture to a boil.
- Add Pasta and Seasonings: Gradually add the acini de pepe pasta while stirring to prevent clumping. Mix in ½ teaspoon salt, ¼ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes. Add the browned meatballs back into the pot. Cover, reduce heat to medium, and simmer until the pasta is tender, about 7-9 minutes.
- Add Spinach and Serve: Stir in the roughly chopped baby spinach and cook for 2-3 minutes until wilted and well incorporated into the soup. Serve hot with additional red pepper flakes and chopped fresh parsley if desired.
Notes
- Acini de pepe is the traditional pasta for this soup; small substitutes like orzo or small pastina can be used if unavailable.
- For less sodium, use low-sodium chicken broth and adjust salt to taste.
- Meatballs can be made ahead of time and refrigerated or frozen before cooking.
- Splash a little white wine while cooking the vegetables for added depth of flavor (optional).
- The red pepper flakes add warmth but are optional depending on heat preference.
