Italian Wedding Soup

Why You’ll Love This Recipe

This Italian Wedding Soup has a rich, heartwarming flavor that blends perfectly with the fresh, healthy ingredients. The meatballs are tender and juicy, cooked in a flavorful broth with veggies like carrots, celery, and onions. Acini di pepe pasta adds a delightful texture, while the spinach provides a burst of color and freshness. Plus, it’s all made in one pot, making cleanup easy. With a total cook time of 40 minutes, this soup is perfect for busy weeknights, yet delicious enough to impress guests for any occasion.

Ingredients

Meatballs:

• 8 oz ground beef

• 8 oz ground chicken

• 1/2 cup plain or Italian breadcrumbs

• 1/3 cup whole milk

• 3 Tbsp minced fresh parsley

• 1 tsp kosher salt

• 1/2 tsp dried oregano

• 1/2 tsp black pepper

• 1/2 cup shredded Parmesan cheese

• 1 large egg

Soup:

• 3 Tbsp olive oil (divided)

• 1 medium yellow onion, minced

• 2 large carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp dried dill

• 1/2 cup dry white wine (Chardonnay is preferred)

• 9 – 10 cups reduced sodium chicken broth or bone broth

• 1 cup dried, uncooked acini di pepe pasta

• 5 oz chopped baby spinach

• Shredded Parmesan cheese (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Meatballs:

1. In a large mixing bowl, combine the ground beef, ground chicken, breadcrumbs, whole milk, parsley, salt, oregano, pepper, Parmesan cheese, and egg.

2. Gently mix the ingredients together until fully combined. Shape the mixture into small meatballs, about 1 inch in diameter.

Soup:

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

2. Add half of the meatballs to the pot and cook for about 3 minutes per side, turning to brown them all over. Transfer the browned meatballs to a plate. Repeat with the remaining meatballs.

3. Add the remaining tablespoon of olive oil to the Dutch oven and reduce the heat to medium-low. Add the minced onion, diced carrots, and celery, and cook for 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Season with salt, pepper, and dill.

4. Pour in the white wine and use a wooden spoon to scrape the bottom of the pot to deglaze, loosening any browned bits.

5. Add the chicken broth and bring to a boil.

6. Once boiling, add the uncooked acini di pepe pasta and meatballs to the pot. Cook for 8-10 minutes until the pasta is tender and the meatballs are fully cooked.

7. During the last minute of cooking, add the chopped spinach and allow it to wilt into the soup.

8. Serve hot, garnished with shredded Parmesan cheese.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Version: Swap the meatballs for a vegetarian meatball option or simply add extra vegetables like zucchini or potatoes for a heartier vegetarian version.

• Pasta Options: If you can’t find acini di pepe, you can substitute it with other small pasta like orzo or pastina.

• Different Greens: If spinach isn’t your favorite, feel free to replace it with kale or Swiss chard for a different flavor profile.

Storage/Reheating

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so you may want to add a little extra broth when reheating.

• Freezing: This soup can be frozen for up to 3 months. Store in freezer-safe containers, leaving some space at the top for expansion. Thaw in the refrigerator overnight and reheat on the stove.

• Reheating: To reheat, warm the soup on the stovetop over medium heat, adding more broth as necessary to reach your desired consistency.

FAQs

1. Can I use a different type of meat for the meatballs?

Yes, you can use ground turkey, chicken, or even a plant-based meat substitute for a leaner or vegetarian version.

2. Can I make this soup in advance?

Yes, this soup stores well in the fridge for a few days, making it a great make-ahead option for meal prep.

3. What if I can’t find acini di pepe pasta?

You can substitute acini di pepe with other small pasta shapes, such as orzo, pastina, or small elbow macaroni.

4. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just be sure to thaw and drain it well before adding it to the soup.

5. How can I make the meatballs more flavorful?

You can add extra herbs or spices like garlic powder, onion powder, or red pepper flakes to the meatball mixture for added flavor.

6. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time and store them in the refrigerator until ready to cook.

7. Can I use broth with regular sodium?

While reduced-sodium broth is recommended to control the salt content, you can use regular broth if preferred. Just adjust the seasoning to taste.

8. Can I use a slow cooker to make this soup?

Yes, you can cook the soup in a slow cooker. Brown the meatballs and sauté the vegetables first, then add everything to the slow cooker with the broth and cook on low for 4-6 hours.

9. How do I make this recipe gluten-free?

You can use gluten-free breadcrumbs in the meatball mixture and ensure that the pasta is gluten-free as well.

10. Can I add more vegetables to this soup?

Absolutely! You can add any vegetables you like, such as zucchini, peas, or bell peppers, to make the soup even more hearty and colorful.

Conclusion

This Italian Wedding Soup is the ultimate comfort food, offering a delicious and filling meal that comes together in just 40 minutes. With tender meatballs, savory broth, fresh veggies, and pasta, it’s perfect for weeknight dinners or a cozy weekend meal. The variations and easy storage options make it a versatile recipe that can be customized to your preferences. Enjoy the warmth and flavor of this classic dish with your loved ones!