Classic Italian Wedding Soup
Classic Italian Wedding Soup is a comforting Italian soup made with tender homemade meatballs, fresh vegetables, small pasta, spinach, and a flavorful chicken broth. It’s hearty, satisfying, and perfect for an easy family meal.
Ingredients
FOR THE MEATBALLS
- 1/2 lb. lean ground beef
- 1/2 lb. ground pork
- 1/2 cup milk
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 1/3 cup chopped Italian parsley
- 2 eggs slightly beaten
- salt and pepper to taste
FOR THE SOUP
- 3 Tbsp. olive oil
- 1 cup each chopped onion+ celery + carrots
- 8 cups chicken stock
- 1 cup acini de pepe or orzo pasta
- 4 cups chopped spinach
- salt and pepper to taste
- grated parmesan cheese for serving
Instructions
- Prepare the meatballs: Preheat the oven to 400°F. Form the prepared meat mixture into small, bite-sized meatballs and place them on a lightly greased or parchment-lined baking sheet. Bake for about 10-12 minutes, or until cooked through and lightly browned. Set aside.
- Sauté the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute.
- Add the broth: Pour in the chicken stock and bring the soup to a gentle boil. Reduce the heat and simmer for about 10 minutes, allowing the vegetables to become tender and the flavors to develop.
- Cook the pasta: Add the small pasta to the simmering broth and cook according to the package directions, stirring occasionally so it doesn't stick together.
- Add the meatballs and spinach: Add the baked meatballs and spinach to the pot during the last few minutes of cooking. Simmer until the spinach is wilted and the meatballs are heated through.
- Season and serve: Taste the soup and adjust the salt and pepper as needed. Ladle the Italian Wedding Soup into bowls and finish with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
- Serve hot: Serve immediately with crusty Italian bread or homemade focaccia for dipping into the flavorful broth.
Notes
For the best Italian Wedding Soup, keep the meatballs small—about 1 teaspoon each. They cook quickly and make sure you get a tender little meatball in every spoonful. Bake the meatballs instead of frying them for an easier, less messy preparation, and make them ahead of time to make assembling the soup even quicker.