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 soup is hearty, nutritious, and perfect for warming up any day with its authentic taste and fresh parmesan topping.
Ingredients
Scale
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)
Soup Base
- 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 Meatballs: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, salt, and pepper. Mix until all ingredients are evenly incorporated but do not overmix to keep the meatballs tender.
- Form and Brown Meatballs: Shape the mixture into small mini meatballs, about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches to avoid overcrowding and brown them on all sides. Remove browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add another tablespoon of olive oil if needed. Add chopped carrots, onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, approximately 5-7 minutes.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and gently add the browned meatballs back into the pot. Let it simmer for 15 minutes to allow flavors to meld and the meatballs to cook through.
- Cook Pasta: Add the acini di pepe or orzo pasta to the soup and cook according to package instructions, about 7-10 minutes, until al dente.
- Add Spinach and Final Seasoning: Stir in the chopped fresh spinach and cook just until wilted, about 2 minutes. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and sprinkle with finely shredded parmesan cheese before serving hot.
Notes
- Use fresh white bread crumbs instead of dried for softer, moister meatballs.
- You can substitute ground turkey or chicken for a leaner version of the meatballs.
- Low-sodium chicken broth allows you to control salt levels; adjust seasoning at the end accordingly.
- Acini di pepe is traditional for this soup, but orzo or fine pastina are good alternatives.
- For a gluten-free option, use gluten-free bread crumbs and gluten-free pasta.
- Make meatballs ahead and freeze uncooked to save time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
