Go Back

Italian Wedding Soup

Hearty and classic, this easy stovetop Italian Wedding soup comes together quickly and is perfect for any weeknight meal!
You can make this a couple days ahead of time and let the soup rest in the refriderator to let some truly amazing flavors develop. I typically try to make this at least two (2) days ahead of time.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 servings

Equipment

  • Soup or stock pot
  • 2 baking sheets with edges lined with aluminum foil

Ingredients
  

Meatballs

  • 8 ounce ground beef
  • 8 ounce ground pork
  • 1/2 cup breadcrumbs fresh preferred
  • 1/2 cup Parmesan cheese shredded ideally not from green bottle
  • 3 tablespoons fresh parsley minced
  • 1/2 teaspoon oregano dried
  • 1 egg large
  • 1 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground

Soup

  • 1 tablespoon olive oil
  • 1 cup yellow onion minced
  • 1 cup carrots peeled and diced
  • 1 cup celery diced
  • 3 teaspoons garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground preferred
  • 1/4 teaspoon dill weed dried
  • 12 cups chicken broth
  • 1 cup acini di pepe pasta dried and uncooked
  • 5 ounces baby spinach fresh and chopped in about 1/2 squares
  • Parmesan cheese shredded for serving

Instructions
 

  • Preheat oven to 350F degrees.
  • Line 2 baking sheets with aluminum foil for easy clean up.
  • Add all meatball ingredients to large mixing bowl. Gently mix until fully combined.
    8 ounce ground beef, 8 ounce ground pork, 1/2 cup breadcrumbs, 1/2 cup Parmesan cheese shredded, 3 tablespoons fresh parsley, 1 egg, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper
  • Shape into small meatballs, about 1/4 inch in diameter. Spread across baking sheets evenly.
  • Bake at 350F degrees for 12 to 15 minutes. Until the internal temperature reaches 165F degrees.
  • Add 1 tablespoon olive oil to the soup pot and set heat to medium low.
    1 tablespoon olive oil
  • Add the onion, carrots, and celery and cook for 5 minutes, until softened.
    1 cup yellow onion, 1 cup carrots, 1 cup celery
  • Add garlic and cook for 30 seconds, or until fragrant.
    3 teaspoons garlic
  • Season with salt, pepper, and dill.
    1/2 teaspoon kosher, 1/4 teaspoon black pepper, 1/4 teaspoon dill weed
  • Add chicken broth to the soup pot and bring to boil.
    12 cups chicken broth
  • Add pasta to the pot and cook 10 minutes, until pasta is tender and cooked through.
    1 cup acini di pepe pasta
  • Add meatballs.
  • Return to boil. Add spinach to let it wilt for five minutes.
    5 ounces baby spinach
  • Serve hot, sprinkled with shredded Parmesan cheese.
    Parmesan cheese

Notes

  • If preferred, you can pan fry the meatballs.
  • Kale can be substituted for spinach if desired. Kale will need longer to cook and should be added with the pasta.
  • If you don’t have acini de pepe pasta, try other tiny shapes such as ditalini, orzo, or even elbow macaroni.
  • Store Italian Wedding soup in the refrigerator for up to 5 days, or in the freezer for up to three months. Thaw in the refrigerator, or reheat straight from the freezer in the microwave or on the stovetop. Add some fresh spinach to the reheated soup if you want to refresh its appearance.
Keyword Christmas, MAR10 Day