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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
