Description
Italian Wedding Soup is a beloved comfort food that brings together tender homemade meatballs, a rich savory broth, and fresh spinach for a soul-warming meal. Despite its name, it’s not a wedding dish—it’s named for the perfect “marriage” of flavors. Whether for a chilly evening or a family dinner, this classic meatball soup is sure to satisfy.
Ingredients
For the Meatballs:
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½ lb ground beef (85% lean)
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½ lb ground pork
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1 egg, beaten
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½ cup Italian breadcrumbs
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¼ cup grated Parmesan cheese
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3 cloves garlic, minced
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⅓ cup fresh parsley, chopped
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¾ tsp salt
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¼ tsp black pepper
For the Soup:
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1 tbsp olive oil
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1 yellow onion, diced
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1¼ cups carrots, diced
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2 celery ribs, diced
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3 cloves garlic, minced
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8 cups chicken broth
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2 tsp Italian seasoning
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¾ cup acini de pepe pasta (or orzo)
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4–5 cups fresh spinach
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Salt and pepper, to taste
To Garnish:
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Freshly grated Parmesan cheese
Instructions
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In a large bowl, gently mix all meatball ingredients until just combined.
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Roll into ¾-inch mini meatballs (35–40 total).
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In a soup pot, heat olive oil and brown meatballs in batches for 2 minutes. Set aside.
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In the same pot, sauté onion, carrots, and celery for 6 minutes.
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Stir in garlic and Italian seasoning; cook for 1 minute.
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Add chicken broth and bring to a gentle boil.
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Return meatballs to the pot and simmer for 10–15 minutes.
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Meanwhile, cook pasta separately until al dente. Drain and set aside.
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Add spinach to the soup and simmer for 2 minutes.
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Serve by adding pasta to bowls, then ladling soup and meatballs on top. Finish with Parmesan.
Notes
Cook pasta separately to keep broth clear.
Roll meatballs small for ideal bite-sized portions.
Use homemade or high-quality broth for deeper flavor.
Freeze extra meatballs to speed up future prep.
Kale is a great substitute for spinach, with slightly longer cooking time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian