Description
This classic Italian Wedding Soup features tender homemade meatballs, flavorful broth, fresh vegetables, and delicate acini de pepe pasta. Perfectly balanced with savory Italian seasoning and fresh spinach, this comforting soup is a timeless favorite, great for cozy dinners or meal prep.
Ingredients
Scale
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare Meatballs: Gently combine ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper without overworking the mixture. Roll into ¾-inch meatballs and set aside.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, ensuring they develop a crust but remain undercooked inside. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if necessary. Then add garlic and Italian seasoning, cooking for an additional 1 minute to release their aromas.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a gentle simmer, and add the partially cooked meatballs back into the pot to finish cooking slowly.
- Cook Pasta Separately: Boil the acini de pepe pasta in a separate pot until al dente. Drain and keep ready for serving. (This prevents pasta from absorbing too much broth during storage)
- Wilt Spinach: Stir fresh spinach into the simmering soup and cook for about 2 minutes until wilted.
- Serve: Place cooked pasta in serving bowls, ladle the hot soup with meatballs and vegetables over the pasta, and garnish with freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Flavor Enhancers: Adding 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder during cooking can deepen flavor without adding heat.
- Meatballs should be small (¾-inch) for quicker, even cooking.
- Frozen spinach (10 oz.) can replace fresh; thaw and pat dry before use.
- For a lighter variation, try chicken meatballs instead of beef and pork.
- Small pasta types like Acini Di Pepe, Ditalini, or Orzo work well.
- Pair with crusty, airy no-knead bread for dipping.
- Refrigerate in airtight containers for 3-4 days or freeze for up to 3-4 months. Store pasta separately when freezing.
- Alternative cooking methods include Crock Pot and Instant Pot; cooking times vary accordingly.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
