Italian Wedding Soup
Indulge in the timeless flavors of Italian Wedding Soup, where tender meatballs float in a rich, aromatic broth alongside vibrant spinach and delicate acini de pepe pasta. This comforting soup is as versatile as it is satisfying, ideal for a cozy stovetop preparation or a convenient slow cooker meal.
Whether you’re craving a hearty lunch or a flavorful dinner, this Italian classic promises warmth and deliciousness in every spoonful.
Key Ingredients for Italian Wedding Soup
Meatballs That Melt in Your Mouth
- Ground pork and beef – The perfect balance of flavors and texture.
- Fresh parsley and garlic – Elevate the taste with herbal and aromatic notes.
- Parmesan cheese – Adds a rich, umami depth.
- Egg and breadcrumbs – Bind everything together for tender, juicy meatballs.
The Soul of the Soup
- Chicken broth – A savory base that ties all the ingredients together.
- Acini de pepe pasta – These tiny pearls add a delightful texture.
- Fresh spinach – A burst of color and nutrients.
- Carrots, celery, and onion – Create a classic mirepoix for depth.
- Italian seasoning – Infuses the soup with traditional Mediterranean flavors.
Step-by-Step Preparation
Crafting the Perfect Meatballs
Begin by gently mixing ground pork, beef, breadcrumbs, egg, Parmesan, parsley, and garlic. Form small, bite-sized meatballs for easy spoonfuls of deliciousness.
Building the Flavorful Broth
Sauté onion, carrots, and celery until softened, enhancing the broth’s richness. Add garlic and Italian seasoning, cooking briefly before pouring in the chicken broth. Let the mixture come to a simmer.
Bringing It All Together
Brown the meatballs separately, then finish cooking them in the simmering soup. Cook the pasta until al dente, adding it just before serving to keep its texture intact. Fold in fresh spinach at the end for a vibrant, healthy touch.
Pro Tips for Perfection
For a clearer broth, cook the pasta separately and add it to each bowl just before serving. This prevents the pasta from absorbing too much liquid during storage. Experiment with kale or escarole as substitutes for spinach for a twist on tradition.
Storing Your Italian Wedding Soup
To keep leftovers fresh, store the broth, meatballs, and pasta separately in airtight containers. Refrigerate for up to three days. Reheat gently on the stovetop or in the microwave, and combine the components just before serving for optimal taste and texture.
Enjoy this heartwarming Italian Wedding Soup, a classic that’s sure to delight with every savory spoonful.
Italian Wedding Soup Recipe
Ingredients
Meatballs
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ lb. ground pork
- ½ lb. ground beef 85% lean
- 3 cloves garlic minced
- 1 egg beaten
- 1/3 cup fresh parsley finely chopped
- ¼ cup Parmesan cheese grated
- ½ cup Italian breadcrumbs
Soup
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 ¼ cups carrots diced
- ¾ cup acini de pepe pasta uncooked
- 4-5 cups fresh spinach
- 8 cups chicken broth
- 1 yellow onion diced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
For Cooking and Garnish
- 1 Tablespoon olive oil
- Freshly grated Parmesan cheese
Instructions
- Gently mix all meatball ingredients, ensuring not to overwork the mixture. Shape into ¾-inch meatballs.
- In a large soup pot, heat olive oil over medium-high heat. Brown the meatballs in small batches for approximately 2 minutes, allowing them to finish cooking in the soup later. Set aside.
- Using the same pot, sauté the onion, carrots, and celery over medium heat for 6 minutes until softened. If necessary, add an extra splash of olive oil.
- Incorporate the garlic and Italian seasoning, cooking for 1 minute until fragrant. Pour in the chicken broth, bringing the mixture to a boil before reducing it to a gentle simmer.
- Return the browned meatballs to the pot, allowing them to simmer. Meanwhile, cook the pasta separately until al dente. Drain and place into individual serving bowls to avoid excessive absorption of the broth during storage. Alternatively, you may cook or add the pasta directly to the soup if no leftovers are expected.
- Fold in the fresh spinach and allow it to wilt, which should take about 2 minutes.
- Serve the soup in bowls, topping with freshly grated Parmesan cheese. Enjoy warm.