Description
Italian Wedding Soup is a comforting and flavorful soup featuring homemade mini meatballs made from lean ground beef and pork, fresh vegetables, and tiny acini di pepe pasta. This classic Italian-American dish is perfect for a hearty meal that brings warmth and authentic taste to your table.
Ingredients
Scale
For the Meatballs:
- 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 oregano)
- 1/2 cup finely shredded parmesan cheese
- 1 large egg
- Salt and freshly ground black pepper to taste
For the Soup:
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan cheese, for serving
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the lean ground beef, ground pork, fresh bread crumbs, chopped parsley, minced oregano, shredded parmesan, and one large egg. Season generously with salt and freshly ground black pepper. Mix everything thoroughly with your hands or a spoon until well combined.
- Form the Meatballs: Using your hands, shape the meat mixture into small, bite-sized meatballs, approximately 1 inch in diameter. Place them on a clean plate or tray ready for cooking.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches without overcrowding and brown them on all sides until they develop a nice golden crust, about 5-7 minutes. Remove browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add another tablespoon of olive oil. Add the chopped carrots, onion, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add Broth and Simmer: Pour in the 5 cans of low-sodium chicken broth, stirring to combine all the ingredients. Bring the soup to a gentle boil.
- Cook Pasta and Meatballs: Once boiling, add the pasta and the browned meatballs back into the pot. Reduce heat to a simmer and cook uncovered for 12-15 minutes, or until the pasta is tender and the meatballs are cooked through.
- Add Spinach: Stir in the roughly chopped fresh baby spinach and cook for an additional 2-3 minutes until wilted and tender.
- Serve: Ladle the soup into bowls and garnish with finely shredded parmesan cheese. Serve hot and enjoy the hearty, comforting flavors of the Italian Wedding Soup.
Notes
- Use fresh white bread crumbs for the best texture in the meatballs—avoid dried breadcrumbs unless rehydrated.
- If acini di pepe pasta is unavailable, orzo is a good substitute for similar tiny pasta pearls.
- You can use a mix of ground beef and pork for richer flavor, but lean ground turkey or chicken can be substituted for a lighter version.
- For extra depth, consider simmering the broth with a bay leaf or Italian herbs before adding the pasta and meatballs.
- Leftover soup keeps well in the refrigerator for up to 3 days; pasta may absorb broth, so add extra broth or water when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
