Italian Wedding Soup

5 from 11 votes

This cozy and comforting Italian Wedding Soup is perfect for cold winter days, or for any occasion! Made with vegetables, pork and beef meatballs, and tender pasta. It's perfect for dinner!

Prep Time20

Cook Time30

Total Time45

Course: Soup

Cuisine: Italian

Servings: people

Calories: 358kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

Meatballs

½ pound ground beef
½ pound ground pork
½ cup Italian style bread crumbs
¼ cup finely chopped fresh parsley
3 cloves garlic, minced
½ cup grated parmesan cheese
2 large eggs
1 teaspoon Kosher salt
¼ teaspoon ground black pepper

For the soup

1 medium yellow onion, diced
2 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
½ teaspoon Italian seasoning
8 cups chicken broth plus more as needed
2 cups water
1 cup dried acini de pepe pasta or other small pasta, see note
3 to 4 cups baby spinach plus more if desired
Olive oil
Salt and pepper to taste
Grated parmesan cheese for garnish
Chopped Italian parsley for garnish

Instructions

Make the meatballs: In a medium bowl, combine all the meatball ingredients using your hands until evenly combined. Do not overmix. Shape into small 1-inch balls. Set aside.
Heat a few drizzles of oil on a large Dutch oven or pot over medium heat (I use a 6-quart pot). In batches, sear the meatballs until lightly browned on all sides, about 5 minutes. Do not overcrowd, otherwise the meatballs will steam and not brown. Meatballs won’t be fully cooked at this point. Transfer meatballs to a plate and set aside.
To the same pot, add about 2 tablespoons of olive oil. Saute the onions, carrots, and celery until softened, about 8 minutes, stirring occasionally. Then, make some room in the center and add a drizzle of oil, the minced garlic, and Italian seasoning. Saute for another 1-2 minutes until fragrant.
Stir in the chicken broth, water, and salt and pepper to taste. Bring to a boil. Return the seared meatballs to the pot, and add the acini di pepe pasta. Stir to combine.
Bring to a boil again, and then reduce to a simmer. Simmer, with the lid partially covered, for about 15-18 minutes or until pasta is tender and meatballs are thoroughly cooked.
Add spinach and simmer for another minute until softened. Season with more salt and pepper if needed.
Garnish with grated parmesan cheese and parsley. Serve with bread, if desired. Enjoy!

Notes

Acini di pepe: If you can’t find it, use other types of small pasta, such as ditalini or orzo. Any type of small pasta will work.
The meatballs should be pretty small, about 1-inch in diameter. Use a small cookie scoop to make it easier to make the meatballs.
Searing the meatballs adds so much flavor and dimension to this soup. Highly recommended! Alternatively, you can broil them in the oven on all sides until golden brown.
Make ahead: If making ahead, hold off on adding the pasta, as it will turn mushy overnight. Instead prepare the soup as directed but don’t the pasta, and refrigerate. When ready to serve, reheat on the stovetop and add the pepe, cooking for 15 to 18 minutes or until al dente.
Make-ahead meatballs: The meatballs can be made up to 2 months in advance and frozen. Or up to 2 days in advance and refrigerated.
Leftovers and reheating: Store in an airtight container and refrigerate. The pasta will continue absorbing liquid overnight, so you may need to add more broth when reheating.
Freezing: This soup can be frozen for up to 2 months. Freeze in portioned containers or resealable bags.
Slow cooker method: Add carrots, onions, celery, garlic, Italian seasoning into a 6-quart slow cooker. Then, combine chicken broth and water. Season with salt and pepper to taste. Cover and cook on HIGH for 4 hours or LOW for 8. 30-45 minutes before the cook time is up, add the seared meatballs and the pasta. Cover and finish cooking until cooked through. Season with more salt and pepper as needed. Add spinach and cook until softened.

Substitutions and variations:

Acini di pepe: Orzo or ditalini pasta.
Beef and pork meatballs: Chicken, turkey, or Italian sausage.
Breadcrumbs: Panko or homemade breadcrumbs.
Chicken broth: Vegetable broth.
Spinach: Kale or escarole.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition