Description
This classic Italian Wedding Soup recipe features tender homemade meatballs simmered in a savory chicken broth loaded with vegetables, acini de pepe pasta, and fresh spinach. Perfectly balanced with flavorful herbs and spices, this hearty soup takes about an hour to prepare and yields 6 delicious servings. It’s a comforting dish that brings traditional Italian flavors right to your table.
Ingredients
Scale
Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian seasoned breadcrumbs
- â…“ 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
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 meatballs: In a large bowl, combine the ground beef, ground pork sausage, Italian seasoned breadcrumbs, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Use about 2 teaspoons of the mixture to form small meatballs with your hands; you should have approximately 48 meatballs in total. To prevent sticking, lightly spray your hands with nonstick cooking spray as needed.
- Cook the meatballs: Heat 1 tablespoon of 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 all over. Remove the cooked meatballs and place them on a paper towel-lined plate to drain. Repeat the process with the remaining tablespoon of olive oil and the other half of the meatballs.
- Cook the vegetables: In the same pot, add 1 tablespoon olive oil. Sauté the diced onion, carrots, and celery 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 the broth and bring to boil: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for added flavor. Increase heat to high and bring the mixture to a boil.
- Add pasta and seasonings: Gradually stir in the acini de pepe pasta to prevent clumping. Season with salt, black pepper, and red pepper flakes if using. Add the browned meatballs back to the pot. Cover, reduce heat to medium, and simmer for 7-9 minutes or until the pasta is tender.
- Add spinach and serve: Toss in the chopped fresh baby spinach and stir well. Cook for 2-3 minutes until the spinach has wilted. Serve the soup hot, garnished with additional parsley and red pepper flakes if desired.
Notes
- Acini de pepe pasta is a tiny pasta shape; if unavailable, orzo or small ditalini pasta can be used as a substitute.
- You can prepare the meatballs ahead of time and refrigerate or freeze them before cooking to save time.
- For a richer flavor, use homemade chicken broth if available.
- Adjust red pepper flakes according to your spice preference.
