Description
This comforting Italian Wedding Soup features tender homemade beef and pork meatballs simmered in a flavorful chicken broth with diced vegetables, fresh spinach, and small pasta. It’s a beloved classic perfect for family meals, offering a hearty yet light soup that combines robust flavors and vibrant ingredients. This recipe provides multiple cooking methods including stovetop, Crock Pot, and Instant Pot for convenience and flexibility.
Ingredients
Scale
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare the meatballs: In a bowl, gently combine ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Avoid overworking the mixture to keep the meatballs tender. Roll the mixture into ¾-inch diameter balls and set aside.
- Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes until they develop a crust. They will finish cooking in the soup. Remove browned meatballs and set aside.
- Sauté the vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if needed. Then add minced garlic and Italian seasoning, cooking for another minute to release their flavors.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and return the browned meatballs to the pot.
- Cook pasta separately: Boil acini de pepe pasta in a separate pot until al dente. Drain and keep ready to add to serving bowls. This prevents pasta from absorbing excess broth during storage.
- Wilt spinach: Stir fresh spinach into the simmering soup and cook for approximately 2 minutes until wilted and tender.
- Serve: Place cooked pasta into individual serving bowls, ladle the soup with meatballs and vegetables over the pasta, and garnish generously with freshly grated Parmesan cheese. Serve immediately.
Notes
- Flavor Enhancers: Add 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder with Italian seasoning for subtle depth without spiciness.
- Meatballs should be small (about ¾-inch) for appropriate cooking and texture in the soup.
- Frozen spinach (10 oz) can substitute fresh spinach; thaw and drain well before adding.
- Alternative pasta options include ditalini or orzo for similar small shapes that cook well in soup.
- For chicken meatballs, try adapting the recipe with ground chicken as an alternative.
- Pair this soup perfectly with crusty no-knead bread for dipping.
- Storage: Refrigerate in airtight containers for 3-4 days or freeze for 3-4 months. Do not freeze with pasta; cook fresh pasta when serving leftovers.
- Crock Pot and Instant Pot variations are available for convenience and time-saving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
