Description
Homemade Italian Wedding Soup is a cozy, flavor-packed family favorite with tender meatballs, acini di pepe pasta, and wilted spinach in savory golden broth.
Ingredients
• 8 oz. lean ground beef
• 8 oz. regular ground beef
• 1/2 cup fresh white bread crumbs
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
• 1/2 cup finely shredded parmesan
• 1 large egg
• Salt and freshly ground black pepper
• 1 Tbsp olive oil (for browning meatballs)
• 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
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini di pepe or orzo
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded parmesan, for serving
Instructions
1. In a large bowl, mix ground beef, breadcrumbs, parsley, oregano, parmesan, egg, salt, and pepper. Form into small meatballs (3/4–1 inch).
2. Heat olive oil in a non-stick skillet and brown the meatballs on 2–3 sides. Remove and set aside (they’ll finish cooking in the soup).
3. In a large soup pot, heat olive oil. Add carrots, onion, and celery. Sauté for 6–8 minutes, then add garlic and cook 1 minute more.
4. Pour in chicken broth, season with salt and pepper, and bring to a boil.
5. Add the meatballs and pasta. Reduce heat to medium-low and simmer for 10 minutes until meatballs are cooked through and pasta is tender.
6. Stir in spinach during the last minute of cooking.
7. Serve hot with shredded parmesan and crusty bread.
Notes
– Use fresh bread crumbs for the most tender meatballs.
– Add a parmesan rind to the broth for deeper flavor.
– Acini di pepe or orzo both work great in this soup.
– Soup will thicken as it sits—add broth when reheating.
– Freeze without pasta if making ahead for best texture.
- Prep Time: 25
- Cook Time: 25
- Method: Stovetop
- Cuisine: Italian