Can I use store-bought meatballs instead of homemade?

Yes, you can use frozen or pre-cooked meatballs to save time. If using frozen meatballs, add them directly to the simmering broth and cook until heated through.

What type of pasta works best in Italian Wedding Soup?

Small pasta varieties like acini di pepe, orzo, and ditalini work best because they absorb the broth without overwhelming the dish.

How do I keep the pasta from getting too soft?

Cook the pasta separately and add it to serving bowls just before ladling the soup on top. This prevents it from soaking up too much liquid during storage.

Can I make this soup in advance?

Yes, Italian Wedding Soup is great for meal prep. Store the soup and pasta separately in airtight containers in the fridge for up to 4 days or freeze the soup (without pasta) for up to 3 months.

Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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; 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; Freshly grated Parmesan cheese

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

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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