Description
Italian Wedding Soup is a hearty and comforting soup featuring homemade browned mini meatballs, fresh vegetables, and tiny pasta bits, all simmered in a rich low-sodium chicken broth. This classic Italian recipe combines vibrant flavors of fresh herbs, parmesan, and spinach for an authentic and fresh taste experience.
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
Vegetables and Broth
- 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
Pasta and Greens
- 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 bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, large egg, salt, and freshly ground black pepper. Mix thoroughly until well combined.
- Form Mini Meatballs: Shape the meat mixture into small, bite-sized meatballs, roughly 1 inch in diameter. Set aside on a plate.
- Sauté Vegetables: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped carrots, yellow onion, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Brown the Meatballs: Add the mini meatballs to the pot with the vegetables. Gently brown them on all sides, turning carefully to avoid breaking them apart, for about 5 minutes.
- Add Broth and Simmer: Pour in the low-sodium chicken broth. Bring the soup to a boil, then reduce heat to a simmer. Cover and let it cook for about 15 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook the Pasta: Add the dry acini di pepe or orzo pasta to the simmering soup. Cook uncovered until pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.
- Add Spinach: Stir in the roughly chopped fresh baby spinach and let it wilt for 2-3 minutes.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with finely shredded parmesan cheese.
Notes
- Use fresh white bread crumbs from fresh bread to keep meatballs tender—avoid dried crumbs.
- You can substitute orzo pasta if acini di pepe is not available.
- For a richer flavor, brown the meatballs slightly in a separate pan before adding to the soup.
- Low-sodium chicken broth is recommended to control saltiness; add salt gradually to taste.
- Meatballs can be frozen before cooking for an easy meal prep option.
- Add a pinch of red pepper flakes for a subtle spicy kick if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
