Italian Wedding Soup Recipe

Why Make This Recipe

Italian Wedding Soup is a warm and comforting dish that combines flavorful meatballs, fresh vegetables, and tender pasta in a delicious broth. It's perfect for family dinners, special occasions, or any time you want a hearty meal. This recipe is not only easy to make but also brings a taste of traditional Italian cooking right to your table.

How to Make Italian Wedding Soup

Ingredients

• 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 to taste
• 1 Tbsp olive oil (for cooking)
• 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 (1 1/2 Tbsp)
• 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

Directions

1. In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until everything is combined.

2. Form the mixture into small meatballs, about 3/4 inch to 1 inch in diameter. Place the meatballs on a large plate, making sure they do not stick together.

3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs in a single layer and cook, turning them occasionally to brown on a few sides for about 4 minutes. Move the browned meatballs to a plate lined with paper towels to drain. Repeat this for the remaining meatballs. Note that they will not be fully cooked yet.

4. While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery. Sauté the vegetables until they're softened, about 6 to 8 minutes. Stir in the minced garlic and cook for 1 more minute.

5. Pour in the low-sodium chicken broth into the pot with the sautéed vegetables. Season the soup with salt and pepper to taste. Bring the mixture to a boil.

6. Stir in the dry acini di pepe or orzo pasta along with the partially cooked meatballs. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and let the meatballs cook through.

7. In the last minute of cooking, add the roughly chopped fresh baby spinach to the soup and stir until wilted.

8. Ladle the soup into bowls and sprinkle each serving with finely shredded Parmesan cheese. Serve warm and enjoy your comforting Italian Wedding Soup.

How to Serve Italian Wedding Soup

Serve Italian Wedding Soup hot, garnished with a generous sprinkle of finely shredded Parmesan cheese. You can pair it with crusty bread for dipping or enjoy it alone for a simple, delicious meal.

How to Store Italian Wedding Soup

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze the soup for up to 2 months. If freezing, it's best to freeze the soup without the pasta, as it can become mushy when thawed.

Tips to Make Italian Wedding Soup

• Use fresh ingredients for the best flavor. Fresh herbs and vegetables make a big difference.
• Don't overcrowd the skillet when browning the meatballs. This allows them to brown evenly.
• Adjust the seasoning to your taste, adding more salt or pepper as needed.

Variation

You can easily customize this recipe by adding other vegetables like zucchini, green beans, or peas. For a vegetarian option, swap the meatballs for lentils or omit them altogether.

FAQs

1. Can I use frozen meatballs?
Yes, you can use frozen meatballs to save time. Just cook them in the soup until heated through.

2. What if I can't find acini di pepe?
You can substitute acini di pepe with orzo or any small pasta shape you have on hand.

3. Can I make this soup ahead of time?
Yes, you can make the soup a day in advance. Just store it in the refrigerator and reheat it when you’re ready to serve.

Italian Wedding Soup

A warm and comforting dish combining flavorful meatballs, fresh vegetables, and tender pasta in a delicious broth, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

  

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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)
• 1/2 cup finely shredded Parmesan
• 1 large egg
• to taste Salt and freshly ground black pepper

For the soup

• 1 Tbsp olive oil (for cooking)
• 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 (1 1/2 Tbsp)
• 5 cans low-sodium chicken broth (14.5 oz each)
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded Parmesan, for serving

Method

 

Preparation

1. In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until everything is combined.
2. Form the mixture into small meatballs, about 3/4 inch to 1 inch in diameter. Place the meatballs on a large plate, making sure they do not stick together.

Cooking the Meatballs

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs in a single layer and cook, turning them occasionally to brown on a few sides for about 4 minutes. Move the browned meatballs to a plate lined with paper towels to drain. Repeat this for the remaining meatballs.

Making the Soup

1. While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery. Sauté the vegetables until they're softened, about 6 to 8 minutes. Stir in the minced garlic and cook for 1 more minute.
2. Pour in the low-sodium chicken broth into the pot with the sautéed vegetables. Season the soup with salt and pepper to taste. Bring the mixture to a boil.
3. Stir in the dry acini di pepe or orzo pasta along with the partially cooked meatballs. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and let the meatballs cook through.
4. In the last minute of cooking, add the roughly chopped fresh baby spinach to the soup and stir until wilted.
5. Ladle the soup into bowls and sprinkle each serving with finely shredded Parmesan cheese. Serve warm.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 20gProtein: 22gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 3g

Notes

Serve Italian Wedding Soup hot, garnished with a generous sprinkle of finely shredded Parmesan cheese. Pair with crusty bread for dipping or enjoy alone. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months without pasta to prevent mushiness.

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