Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender homemade mini meatballs made from lean ground beef and pork, accompanied by fresh vegetables, acini di pepe pasta, and hearty chicken broth. This classic Italian-American dish combines cozy warmth with authentic tastes, enhanced by fresh herbs and parmesan cheese, perfect for a family-friendly 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 oregano)
- 1/2 cup finely shredded parmesan cheese
- 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 pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan cheese, large egg, salt, and freshly ground black pepper. Mix gently until just combined, being careful not to overwork the meat mixture to keep the meatballs tender.
- Form and Brown Meatballs: Shape the meat mixture into small bite-sized meatballs. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides about 4-5 minutes total, ensuring they are nicely seared but not fully cooked through. Remove the browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add another tablespoon of olive oil. Add chopped carrots, yellow onion, celery, and minced garlic. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- 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 the heat to a simmer and cook for about 15 minutes, allowing the meatballs to finish cooking and flavors to meld.
- Cook the Pasta: Add the dry acini di pepe (or orzo) pasta to the simmering soup. Cook for 7-9 minutes until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add Spinach and Finish: Stir in the roughly chopped fresh baby spinach and cook for an additional 2 minutes until the spinach wilts. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with finely shredded parmesan cheese for extra flavor. Serve hot and enjoy your authentic Italian Wedding Soup!
Notes
- The best Italian Wedding Soup is all about the balance of flavors: homemade browned mini meatballs, fresh veggies, and tiny bits of pasta make this soup truly comforting and authentic.
- Use fresh white bread crumbs made from day-old bread rather than dried crumbs for more tender meatballs.
- If you can’t find acini di pepe, orzo pasta works equally well as a substitute.
- Low-sodium chicken broth helps control the salt level, but adjust seasoning to your taste at the end.
- You can prepare the meatballs ahead of time and refrigerate before browning for convenience.
- For a richer flavor, consider adding a Parmesan rind to the broth while simmering, removing it before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
