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Close-up of Italian wedding soup with tiny meatballs, spinach, and acini di pepe pasta in rich broth

ITALIAN WEDDING SOUP

The BEST Italian Wedding Soup! Tiny homemade meatballs, fresh spinach, and little pasta in a rich savory broth. Ready in 40 minutes – family-approved!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American, Italian
Calories: 396
Ingredients Equipment Method Notes

Ingredients
  

=== For the Meatballs ===
  • 8 oz ground beef 85/15
  • 8 oz ground pork
  • ½ cup fresh bread crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh parsley finely chopped
  • 1 large egg
  • 1½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
=== For the Soup Base ===
  • 1 tbsp olive oil
  • 1 cup yellow onion finely diced
  • 1 cup carrots finely diced
  • 1 cup celery finely diced
  • 4 cloves garlic minced
  • 10 cups low-sodium chicken broth
  • Salt and pepper to taste
=== To Finish ===
  • 1 cup acini di pepe pasta (or orzo or ditalini)
  • 6 oz fresh spinach roughly chopped
  • Extra Parmesan for serving

Equipment

  • Large mixing bowl
  • Dutch oven or large soup pot (6-quart)
  • large skillet
  • Wooden spoon
  • Slotted spoon
  • Chef's knife
  • cutting board
  • Measuring cups and spoons
  • Box grater (for fresh Parmesan)

Method
 

  1. In a large bowl, gently mix meatball ingredients with your hands. Roll into tiny ¾-inch meatballs.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown meatballs in batches (3-4 minutes). Remove and set aside.
  3. In the same pot, sauté onion, carrot, and celery for 6-8 minutes until softened. Add garlic and cook 1 minute.
  4. Pour in chicken broth and bring to a boil. Add pasta and browned meatballs. Reduce heat and simmer 10 minutes.
  5. Stir in fresh spinach and cook 1-2 minutes until wilted.
  6. Serve hot with lots of Parmesan and crusty bread.

Notes

Lena's Real Talk:
• Don't skip browning the meatballs! Noah notices.
• Cook pasta slightly underdone if freezing leftovers.
• Add spinach at the very end for vibrant color.
• Save Parmesan rinds in the freezer – toss one in while simmering for extra flavor!
• Greek yogurt in a pinch? Not for this one – stick to the recipe!

Nutrition (per serving):
Calories: 396 | Protein: 29g | Fat: 20g | Carbs: 25g | Fiber: 3g