Description
This classic Italian Wedding Soup combines tender homemade meatballs with a savory broth, fresh vegetables, and delicate pasta, creating a comforting and flavorful dish perfect for family dinners. Lean beef and pork meatballs are browned and simmered with carrots, onions, celery, and garlic in a low-sodium chicken broth, then cooked with acini di pepe pasta and fresh spinach for a hearty, nutritious meal.
Ingredients
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 cheese
- 1 large egg
- Salt and freshly ground black pepper (1 tsp salt and 1/4 tsp pepper for meatballs)
Soup
- 1 Tbsp olive oil (for browning meatballs)
- 1 Tbsp olive oil (for sautéing vegetables)
- 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 or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan cheese, for serving
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the lean ground beef and ground pork. Add fresh bread crumbs, chopped parsley, minced oregano, shredded parmesan, one large egg, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently toss and break up the mixture with your hands until all ingredients are evenly incorporated.
- Shape the meatballs: Form the meat mixture into very small meatballs, about 3/4 inch to 1 inch in diameter. Place them on a large plate and set aside.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on two to three sides, about 4 minutes total. Transfer browned meatballs to a plate lined with paper towels. Repeat with the remaining meatballs, using the remaining tablespoon of olive oil as needed. Note that the meatballs will not be fully cooked at this stage; they will finish cooking in the soup.
- Sauté the vegetables: While browning the meatballs, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté until the vegetables soften, about 6 to 8 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add broth and bring to boil: Pour in the low-sodium chicken broth into the pot with the vegetables. Season with salt and pepper to taste. Bring the mixture to a vigorous boil.
- Cook pasta and meatballs in soup: Add the dry acini di pepe pasta and browned meatballs to the boiling soup. Reduce the heat to medium-low and cover the pot.
- Simmer soup: Let the soup simmer gently, stirring occasionally, until the pasta is tender and the meatballs are fully cooked through, approximately 10 minutes.
- Add spinach and finish cooking: During the last minute of cooking, stir in the roughly chopped fresh baby spinach, allowing it to wilt in the hot soup.
- Serve: Ladle the soup into bowls and garnish each serving with a sprinkle of finely shredded parmesan cheese. Serve warm.
Notes
- Use fresh white bread crumbs made from fresh bread for the best texture in meatballs.
- Meatballs are browned but not fully cooked before adding to soup to ensure tenderness.
- Acini di pepe is traditional pasta used in Italian Wedding Soup but orzo can be substituted.
- Low-sodium chicken broth is recommended to control salt levels.
- The soup can be refrigerated for 3-4 days and reheated gently before serving.
- For a gluten-free version, substitute bread crumbs and pasta with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
