Description
Italian Wedding Soup is a comforting and authentic soup featuring homemade browned mini meatballs made from lean ground beef and pork, fresh vegetables like carrots, celery, onion, and garlic, and tiny acini di pepe pasta. It's finished with vibrant baby spinach and a generous sprinkle of parmesan cheese for cozy, fresh flavors perfect for a satisfying meal.
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
- 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 (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and freshly ground black pepper. Mix well until all ingredients are evenly incorporated.
- Form and brown the meatballs: Shape the mixture into small, bite-sized mini meatballs, about 1-inch diameter. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned evenly on all sides but not fully cooked through, about 5-7 minutes. Remove meatballs and set aside.
- Sauté the vegetables: In the same pot, add chopped carrots, yellow onion, celery, and minced garlic. Cook over medium heat until vegetables are softened and fragrant, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Return the browned meatballs to the pot. Reduce heat to a simmer and cook for 15 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook pasta and add spinach: Stir in the dry acini di pepe pasta and cook according to package instructions, typically about 7-9 minutes, until pasta is tender but firm. In the last 2 minutes of cooking, add the roughly chopped fresh baby spinach to the soup and stir until wilted.
- Finish and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with finely shredded parmesan. Serve hot for a comforting Italian meal.
Notes
- For a lighter version, substitute ground turkey for beef and pork.
- Fresh bread crumbs yield a softer meatball texture; if unavailable, lightly toasted dried bread crumbs can be used.
- Acini di pepe is the traditional small pasta used; orzo is an acceptable substitute.
- Low-sodium chicken broth allows better control of salt; adjust seasoning at the end.
- Meatballs can be prepared a day ahead and refrigerated for enhanced flavor.
- Adding spinach towards the end preserves its vibrant color and nutrients.
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
