Description
This classic Italian Wedding Soup is a warm and comforting dish featuring tender meatballs, flavorful broth, fresh spinach, and delicate pasta. Easy to make and perfect for a quick and healthy meal, this soup is great for meal prep and reheats beautifully.
Ingredients
Scale
For the 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 black pepper
For the 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 di pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt and pepper, to taste
For Garnish
- Freshly grated Parmesan cheese
Instructions
- Prepare the meatballs: In a mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper. Mix just until combined, being careful not to overwork the meat. Roll into small, ¾-inch meatballs and set aside.
- Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches, browning them on all sides for about 2 minutes. They will finish cooking in the broth. Remove and set aside.
- Sauté the vegetables: In the same pot, add the diced onions, carrots, and celery. Cook over medium heat until softened, about 5-6 minutes. Add a splash of olive oil if needed. Stir in the minced garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and gently return the browned meatballs to the pot. Let them simmer for about 10 minutes so the flavors can develop.
- Add the spinach: Stir in the fresh spinach and let it wilt for about 1-2 minutes. If using frozen spinach, ensure it is thawed and well-drained before adding.
- Cook the pasta separately: Boil the pasta according to package instructions until al dente. Drain and add a portion to each serving bowl.
- Serve and enjoy: Ladle the hot soup over the cooked pasta and garnish with freshly grated Parmesan cheese. Serve immediately with crusty bread for dipping.
Notes
- To prevent the pasta from absorbing too much broth, always store it separately from the soup.
- For extra flavor, add a splash of Worcestershire sauce or a pinch of red pepper flakes.
- If making ahead, freeze the soup without the pasta and add freshly cooked pasta when reheating.
- Ground turkey or chicken can be used in place of beef and pork for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 328 kcal
- Sugar: 5g
- Sodium: 1755mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 88mg