Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting, classic dish featuring tender meatballs, fresh vegetables, and delicate pasta in a savory broth. This hearty soup is perfect for cozy dinners and is surprisingly easy to prepare at home.

Ingredients

• ½ pound 90/10 ground beef
• ½ pound mild Italian ground pork sausage
• ½ cup Italian seasoned breadcrumbs
• ⅓ 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
• 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

1. Step 1: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, parsley, minced garlic, salt, and black pepper. Mix well until fully incorporated. Shape the mixture into small meatballs, about 2 teaspoons each, to make roughly 48 meatballs. If your hands stick, lightly spray them with nonstick cooking spray.
2. Step 2: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half the meatballs and cook, stirring often, for 4-5 minutes until lightly browned on all sides. Transfer to a paper towel-lined plate. Repeat with remaining olive oil and meatballs.
3. Step 3: In the same pot, heat 1 tablespoon of olive oil. Add diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until vegetables are tender. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
4. Step 4: Pour in the chicken broth, scraping the bottom of the pot to loosen browned bits. Increase heat to high and bring the broth to a boil.
5. Step 5: Gradually add the acini de pepe pasta while stirring to prevent clumping. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes if using. Gently mix in the browned meatballs. Cover, reduce heat to medium, and simmer for 7-9 minutes until the pasta is tender.
6. Step 6: Stir in the chopped spinach and cook for 2-3 minutes until wilted. Serve the soup immediately, garnished with additional red pepper flakes and chopped parsley if desired.

Tips & Variations

• Use a mixture of beef and pork for juicy, flavorful meatballs, but ground turkey or chicken can be used for a lighter version.
• Acini de pepe pasta is traditional, but small pasta shapes like orzo or ditalini work well too.
• For extra flavor, add a splash of white wine to the vegetables before adding the broth.
• Make the meatballs ahead and freeze them raw, then add directly to the soup when cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. Note that the pasta will continue to absorb broth, so you may want to add a bit of extra chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made meatballs instead of making my own?

Yes, pre-made meatballs can be a convenient shortcut. Just add them to the soup in step 5 and simmer until heated through and pasta is tender.

What can I substitute for acini de pepe pasta?

Small pasta shapes such as orzo, ditalini, or even small elbow macaroni work well as substitutes and will give a similar texture to the soup.

Italian Wedding Soup Recipe

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★★★★★

4.7 from 438 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This classic Italian Wedding Soup recipe features tender homemade meatballs simmered in a savory chicken broth with vegetables, pasta, and fresh baby spinach. A comforting and hearty soup that’s perfect for any season and easy to prepare from scratch.

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Ingredients

Scale 1x2x3x

For the Meatballs

• ½ pound 90/10 ground beef
• ½ pound mild Italian ground pork sausage
• ½ cup Italian seasoned breadcrumbs
• ⅓ 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

For the Soup

• 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, for garnish)

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Instructions

1. Make the Homemade Meatballs: In a large bowl, combine ground beef, Italian ground pork sausage, Italian seasoned breadcrumbs, Parmesan cheese, beaten egg, chopped flat-leaf parsley, minced garlic, salt, and black pepper. Mix everything together until well combined. Using your hands, scoop out about 2 teaspoons per meatball and roll into balls. If your hands stick, spritz with nonstick cooking spray. You should have about 48 meatballs.
2. Cook the Meatballs: Line a plate with paper towels. Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook, stirring frequently, for 4-5 minutes until they are lightly browned on all sides. Transfer browned meatballs to the paper towel-lined plate. Repeat the process with the remaining 1 tablespoon olive oil and meatballs.
3. Cook the Vegetables: In the same pot, add 1 tablespoon olive oil. Add diced onion, carrots, and celery. Sauté over medium heat for 3-4 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add Broth and Bring to Boil: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor. Increase heat to high and bring the mixture to a boil.
5. Add Pasta and Seasonings: Gradually add the acini de pepe pasta to the boiling broth while stirring gently to prevent clumping. Stir in salt, black pepper, and red pepper flakes if using. Add the browned meatballs back to the pot. Cover and reduce heat to medium; simmer for 7-9 minutes or until the pasta is tender.
6. Add Spinach and Serve: Stir in the fresh chopped baby spinach and cook for 2-3 minutes until wilted and well incorporated. Serve the soup immediately, garnished with additional red pepper flakes and chopped fresh flat-leaf parsley if desired.

Notes

• Acini de pepe pasta is a small, rice-shaped pasta ideal for soups; substitute with orzo or small ditalini pasta if unavailable.
• To prevent sticky hands when rolling meatballs, lightly spray your hands with nonstick cooking spray.
• Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
• For a richer flavor, use homemade chicken broth or low-sodium broth to control saltiness.
• Meatballs can be baked instead of browned on the stovetop to reduce oil usage.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian Wedding Soup, Meatball Soup, Italian Soup, Comfort Food, Italian Ground Pork, Easy Soup Recipe