Description
This Italian Wedding Soup is a beautiful harmony of flavors and textures. Bite-sized meatballs, tender acini de pepe pasta, and bright, fresh spinach are enveloped in a rich chicken broth, creating a dish that’s as nourishing as it is comforting.
Perfect for any occasion, this soup embodies the warmth and heartiness of Italian cuisine. Whether you’re hosting a dinner party or looking for a quick weekday meal, Italian Wedding Soup will bring a touch of homey elegance to your table.
Ingredients
Units
Scale
- Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup fresh hearty white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded parmesan
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil (for browning)
- Soup
- 1 Tbsp olive oil
- 1 1/4 cups diced carrots (1/4-inch dice)
- 1 1/4 cups diced yellow onion
- 3/4 cup diced celery (1/4-inch dice)
- 4 cloves garlic, minced
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini de pepe or orzo pasta
- 6 oz fresh spinach, chopped
- Finely shredded parmesan, for garnish
Instructions
- In a large bowl, combine beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Mix gently and shape into small meatballs, about 3/4 to 1 inch in diameter.
- Heat olive oil in a large skillet over medium-high heat. Brown half the meatballs on 2-3 sides, about 4 minutes total. Transfer to a paper towel-lined plate and repeat with the remaining meatballs.
- In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add carrots, onions, and celery; sauté until softened, about 6-8 minutes. Add garlic and sauté 1 minute longer.
- Pour in chicken broth, and season with salt and pepper. Bring to a boil.
- Add pasta and meatballs to the soup, reduce heat to a simmer, and cook for 10 minutes, stirring occasionally. Add spinach in the last minute of cooking.
- Serve hot, garnished with shredded parmesan.
- Prep Time: 25 minutes
- Cook Time: 25 minutes