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Italian Wedding Soup

This authentic Italian Wedding Soup combines tender homemade meatballs, fresh vegetables, and delicate pasta simmered in a rich, savory broth for the perfect marriage of comforting flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 343
Ingredients Method Notes

Ingredients
  

  • 1/2 lb ground beef 85% lean
  • 1/2 lb ground pork
  • 1 egg beaten
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 6 cloves garlic minced, divided
  • 1/3 cup fresh parsley chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 1/4 cups carrots diced
  • 2 celery ribs diced
  • 8 cups chicken broth
  • 2 teaspoons Italian seasoning
  • 3/4 cup acini de pepe pasta
  • 4 –5 cups fresh spinach
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for garnish

Method
 

  1. Combine all meatball ingredients in a large bowl and gently mix.
  2. Roll mixture into 3/4-inch meatballs.
  3. Heat olive oil in a large pot over medium-high heat.
  4. Brown meatballs in batches for about 2 minutes, then remove and set aside.
  5. Add onion to the pot and sauté for 5 minutes until softened.
  6. Add carrots and celery and cook for 6 minutes.
  7. Add remaining garlic and Italian seasoning and cook for 1 minute.
  8. Pour in chicken broth and bring to a simmer.
  9. Return meatballs to the pot and simmer for 15 minutes.
  10. Cook pasta separately until al dente, then drain.
  11. Stir spinach into the soup and cook for 5 minutes until wilted.
  12. Add cooked pasta and season with salt and pepper to taste.
  13. Ladle into bowls and garnish with freshly grated Parmesan before serving.

Notes

For best texture, cook the pasta separately and add it to individual bowls when serving. Store leftovers without pasta to prevent it from soaking up the broth.