Description
Italian Wedding Soup is a comforting and hearty soup featuring homemade browned mini meatballs made from ground beef and pork, fresh vegetables, and tiny acini di pepe pasta. This classic Italian-American favorite is rich in authentic flavors and offers a delightful balance of protein, greens, and pasta in a savory chicken broth, perfect for cozy meals any time of year.
Ingredients
Scale
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 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, to taste
Soup Base
- 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 (about 1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, fresh white bread crumbs, chopped fresh parsley, minced oregano, shredded parmesan, egg, and a pinch of salt and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the Mini Meatballs: Roll the meat mixture into bite-sized mini meatballs, about 1 inch in diameter. Set them aside on a plate or tray.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the mini meatballs in batches to avoid overcrowding. Brown the meatballs on all sides, cooking for about 5-7 minutes, then remove them from the pot and set aside, leaving any rendered fat in the pot.
- Sauté the Vegetables: In the same pot, add another tablespoon of olive oil if needed. Add the chopped carrots, yellow onion, and celery. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook the Meatballs and Pasta: Gently add the browned mini meatballs back into the pot. Stir in the dry acini di pepe pasta. Simmer until the pasta is tender and meatballs are cooked through, approximately 10 minutes.
- Add Spinach: Stir in the roughly chopped fresh baby spinach and cook for an additional 2-3 minutes until wilted and tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper if needed. Serve hot with a generous sprinkle of finely shredded parmesan on top for garnish.
Notes
- This recipe uses fresh white bread crumbs rather than dried to keep the meatballs tender.
- Acini di pepe is the traditional pasta choice, but orzo can be used as a substitute.
- Low-sodium chicken broth allows you to control the saltiness of the soup better.
- For added flavor, you can brown the meatballs in batches to develop a curry of fond on the pan before cooking the vegetables.
- The soup freezes well, but add spinach fresh when reheating to maintain texture and color.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
