Description
Hearty Italian Wedding Soup delivers a comforting blend of tender meatballs, delicate pasta, and fresh herbs that dance together in a rich, savory broth. Gentle ingredients merge to create a classic dish perfect for family gatherings and soul-warming meals you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 0.5 pounds (1/2 lb) ground beef, 90/10
- 0.5 pounds (1/2 lb) beef sausage
- 1 large egg
Vegetables and Aromatics:
- 0.5 small white onion, diced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 5 garlic cloves, minced
- 3 cups fresh baby spinach, roughly chopped
Herbs, Spices, and Other Ingredients:
- 0.5 cup Italian breadcrumbs
- 0.33 cup grated Parmesan cheese
- 0.25 cup finely chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 3 tablespoons olive oil
- 8 cups chicken broth
- 1 cup acini de pepe pasta
- Chopped parsley for garnish (optional)
Instructions
- Prepare the meatball mixture by blending ground beef, beef sausage, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper in a large bowl. Gently mix with hands without overworking. Roll mixture into approximately 48 mini meatballs, using nonstick spray on hands if needed to prevent sticking.
- Heat olive oil in a large pot over medium heat. Cook meatballs in batches, turning every minute until lightly browned on all sides, about 4-5 minutes. They don’t need to be fully cooked. Transfer browned meatballs to a paper towel-lined plate.
- In the same pot, add another tablespoon of olive oil and sauté diced onion, carrots, and celery for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant, creating a flavorful soup base.
- Pour chicken broth into the pot, scraping bottom to release browned bits. Bring to a boil at high heat. Gradually add acini de pepe pasta, stirring to prevent clumping. Season with salt, black pepper, and red pepper flakes. Return meatballs to the pot, cover, and simmer at medium heat for 7-9 minutes until pasta is tender.
- Add chopped spinach to the soup, stirring until wilted (2-3 minutes). Taste and adjust seasoning as needed before serving.
Notes
- Keep meat mixture cool and lightly handled to ensure tender, juicy meatballs without becoming dense or tough.
- Replace beef and sausage with ground turkey or plant-based alternatives for lighter or vegetarian versions of the soup.
- Choose small pasta shapes like orzo or stelline if acini de pepe is unavailable, maintaining the soup’s delicate texture.
- Enhance flavor depth by using homemade chicken stock or adding a parmesan rind during simmering for extra umami complexity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg