Description
Italian Wedding Soup is a comforting and classic Italian-American dish featuring tender meatballs, hearty vegetables, and delicate pasta simmered in a flavorful chicken broth. This recipe delivers a warm, satisfying soup perfect for family meals or cozy evenings, combining savory meatballs baked to perfection with a nutritious vegetable base and tender acini di pepe pasta.
Ingredients
Meatballs
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- ⅓ cup milk
- 1 large egg
- 2 tablespoons fresh chopped parsley
- 2 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground beef
- ½ pound ground Italian sausage
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 12 cups chicken broth (or chicken stock)
- ¾ cup acini di pepe (or small pasta like orzo or ditalini)
- 3 cups baby spinach, roughly chopped (or escarole)
To Serve
- Grated Parmesan cheese
- Fresh chopped parsley
- 1 lemon, sliced into wedges (optional)
Instructions
- Make the Meatballs: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prepare Meatball Mixture: In a large bowl, combine the breadcrumbs, grated Parmesan, milk, egg, chopped parsley, minced garlic, salt, and black pepper. Stir well to blend all ingredients evenly.
- Add Meat: Gently fold in the ground beef and Italian sausage, mixing just until the meat is incorporated into the breadcrumb mixture. Avoid overmixing to keep meatballs tender.
- Form Meatballs: Shape the mixture into small meatballs about ¾ inch in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 10 to 12 minutes until the meatballs are lightly browned and cooked through. Set aside while you prepare the soup.
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until vegetables begin to soften.
- Add Flavorings: Stir in minced garlic, tomato paste, salt, and dried oregano. Cook for about 1 minute, stirring frequently, until garlic becomes fragrant and tomato paste is well incorporated.
- Add Broth and Boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Cook Pasta: Stir in the acini di pepe pasta. Reduce heat to simmer and cook until pasta is tender, about 8 to 10 minutes or as directed on pasta package, stirring occasionally to prevent sticking.
- Combine Meatballs and Greens: Add the baked meatballs and chopped spinach during the last 2 to 3 minutes of cooking. Simmer until spinach wilts and meatballs are heated through. If using escarole, add about 5 minutes before the soup is done.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with grated Parmesan cheese, fresh parsley, and optional lemon wedges for a bright finish.
Notes
- You can substitute acini di pepe with small pasta such as orzo or ditalini if unavailable.
- Use escarole instead of spinach for a slightly different flavor and texture, adding it earlier in the cooking process.
- For a lighter version, use ground turkey instead of beef and sausage.
- Make sure not to overmix meatball ingredients to keep meatballs tender and moist.
- Leftover soup tastes great the next day and can be refrigerated for up to 3 days.
- Add a squeeze of lemon before serving to brighten the flavors of the soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian-American