Italian Wedding Soup
This classic Italian Wedding Soup features tender homemade meatballs, acini di pepe pasta, and fresh spinach in a savory chicken broth. Despite its name, it has nothing to do with weddings but refers to the perfect "marriage" of flavors between hearty meatballs and tender vegetables.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Teaspoon or Small Cookie Scoop
Ingredients
For the Meatballs
- 1 pound ground meat 50% lean ground beef, 50% ground pork
- 1/3 cup Italian breadcrumbs substitute with gluten-free if needed
- 1/4 cup grated Parmesan cheese Parmigiano-Reggiano preferred
- 2 tablespoons fresh chopped parsley
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 2 tablespoons olive oil extra virgin preferred
- 1 medium onion finely diced
- 3 medium carrots diced into small pieces
- 2 celery stalks thinly sliced
- 8 cups chicken broth homemade preferred
- 1/2 cup dry acini di pepe pasta orzo or small stelline can substitute
- 8 cups fresh spinach roughly chopped (escarole or kale work too)
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
- additional grated Parmesan for serving
Instructions
- In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined – overmixing will result in tough meatballs.
- Using a teaspoon or small cookie scoop (approximately 1-inch diameter), form the mixture into 30-35 small meatballs. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to help them hold their shape during cooking.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes. Season with a pinch of salt to help vegetables release their moisture and enhance their natural sweetness.
- Pour the chicken broth into the pot and bring to a gentle boil. Carefully add the chilled meatballs one by one to the simmering broth. Reduce heat to medium-low and cook uncovered for 8-10 minutes until meatballs are cooked through.
- Add the acini di pepe pasta to the soup and simmer for about 6-8 minutes, or until pasta is al dente.
- Add the chopped spinach and stir until just wilted, about 1-2 minutes.
- Remove the pot from heat and stir in fresh lemon juice. Taste and adjust seasonings with salt and pepper as needed.
- Ladle the hot soup into bowls and top with additional grated Parmesan cheese.
Notes
- The meatballs should be about 1-inch in diameter for this soup - not too large.
- If planning leftovers, consider cooking and storing pasta separately to prevent it from absorbing too much broth.
- For a healthier version, use ground turkey or chicken for the meatballs.
- This soup tastes even better the next day, making it perfect for meal prep.
- For freezing, prepare the soup without pasta and greens, then add fresh when reheating.
- If planning leftovers, consider cooking and storing pasta separately to prevent it from absorbing too much broth.
- For a healthier version, use ground turkey or chicken for the meatballs.
- This soup tastes even better the next day, making it perfect for meal prep.
- For freezing, prepare the soup without pasta and greens, then add fresh when reheating.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 25gFat: 16gSodium: 780mgFiber: 3g
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