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Italian Wedding Soup

Bowl of Italian Wedding Soup with meatballs, spinach, carrots, celery, and acini di pepe pasta, served with grated cheese and crusty bread.
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A hearty, traditional Italian Wedding Soup made with mini beef and pork meatballs, fresh greens, tiny pasta, and a savory chicken broth. Perfect for cozy nights, meal prep, or family dinners.

Ingredients

Scale
  • 8 oz. lean ground beef
  • 8 oz. ground pork
  • 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
  • 1/2 cup finely shredded parmesan
  • 1 large egg
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil (for meatballs)
  • 1 Tbsp olive oil (for soup base)
  • 1 1/4 cups chopped carrots
  • 1 1/4 cups chopped yellow onion
  • 3/4 cup chopped celery
  • 4 cloves garlic, minced
  • 5 (14.5 oz) cans low-sodium chicken broth
  • 1 cup dry acini di pepe or orzo pasta
  • 6 oz fresh baby spinach, roughly chopped
  • Finely shredded parmesan, for serving

Instructions

  1. In a large mixing bowl, combine ground beef, ground pork, fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Mix gently by hand until evenly combined.
  2. Shape the mixture into small meatballs about 3/4 to 1 inch in diameter. Set aside on a large plate.
  3. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Brown half the meatballs until golden, turning occasionally. Repeat with remaining meatballs. Set aside on a paper towel-lined plate.
  4. In a large soup pot, heat 1 Tbsp olive oil over medium-high heat. Add chopped carrots, onions, and celery. Sauté for 6–8 minutes until softened. Add minced garlic and cook 1 more minute.
  5. Pour in chicken broth, season with salt and pepper, and bring to a boil.
  6. Add pasta and meatballs. Reduce heat to medium-low. Cover and simmer for about 10 minutes until pasta is tender and meatballs are fully cooked.
  7. During the last minute, stir in the spinach until wilted.
  8. Serve hot, topped with finely shredded parmesan cheese.

Notes

  • Use fresh rustic bread for the best breadcrumb texture and flavor.
  • Cook meatballs in batches to avoid overcrowding the skillet.
  • Add more broth if needed when reheating, as pasta may absorb it.
  • A parmesan rind simmered in the soup adds extra umami.
  • Escarole or kale can be used instead of spinach but should be added earlier.

Nutrition

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