Classic Italian Wedding Soup
This cozy and flavorful Italian Wedding Soup is made with juicy homemade meatballs, tender vegetables, acini de pepe pasta, and fresh spinach all simmered in savory chicken broth. It's a hearty, comforting bowl perfect for chilly nights or anytime you're craving something warm and satisfying.
Ingredients
Olive Oil
- 1 tablespoon
For the Meatballs
- ½ lb. ground beef 85% lean
- ½ lb. ground pork
- 1 egg beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic minced
- ⅓ cup fresh parsley finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
For the Soup
- 1 yellow onion diced
- 1¼ cups diced carrots
- 2 celery ribs diced
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta uncooked
- 4 –5 cups fresh spinach
- Salt and pepper to taste
To Garnish
- Freshly grated Parmesan cheese
Instructions
- Combine all meatball ingredients gently. Roll into ¾-inch balls.
- Heat olive oil in a large pot over medium-high heat.
- Brown meatballs in batches for 2 minutes. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 6 minutes.
- Add garlic and Italian seasoning. Cook 1 minute.
- Add chicken broth and bring to a boil. Reduce to a simmer.
- See full steps with tips & photos → https://mischacrossing.com/italian-wedding-soup/
Notes
- Cooking the pasta separately helps the broth stay clear and prevents mushy noodles.
- You can substitute or add kale or escarole for a twist on the traditional greens.
- Make the meatballs ahead and freeze for quick soup assembly anytime.