Italian Wedding Soup
What makes this soup really special is how simple it is to prepare, while still feeling like something you’d get at a cozy Italian restaurant. It’s easy enough to whip up on a weeknight, but it also works great for a lazy Sunday dinner or when you have guests over.
Equipment
- Large Soup Pot or Dutch Oven
- Mixing Bowl
- Small cookie scoop or spoon
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
- Measuring cups and spoons
- Ladle
Ingredients
For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped (or 1 tsp dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 8 cups chicken broth low sodium
- 1/2 cup acini di pepe pasta or other small pasta
- 4 cups fresh spinach or escarole or kale, roughly chopped
- Salt and pepper to taste
- Optional: extra Parmesan for topping
Instructions
Make the Meatballs (10–15 minutes):
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Use your hands or a spoon to gently mix everything together.
- Pro tip: Don’t overmix—just until combined! Overworking the meat can make the meatballs tough.
- Roll into small, bite-sized meatballs (about 1 inch). Set aside on a plate or tray.
Sauté the Aromatics (5 minutes):
- In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
- Pro tip: Be patient here—this is where the flavor base of your soup starts building!
Add Broth & Simmer Meatballs (10–12 minutes):
- Pour in the chicken broth and bring it to a gentle boil. Carefully drop the meatballs into the pot one at a time.
- Reduce the heat to a simmer and cook for about 10–12 minutes, or until the meatballs are fully cooked. They’ll float to the top when they’re done!
Cook the Pasta (10 minutes):
- Stir in the acini di pepe (or your chosen pasta) and cook for about 8–10 minutes, or until tender.
- Pro tip: Stir occasionally so the pasta doesn’t stick to the bottom.
Add the Greens (2–3 minutes):
- Toss in the chopped spinach and let it wilt for 2–3 minutes. Give the soup a taste and add salt or pepper as needed.
Serve and Enjoy!
- Ladle into bowls and top with extra Parmesan if you like. Serve with crusty bread or crackers on the side—so good for dipping!
- Optional: A squeeze of lemon adds a fresh kick if you like a little brightness.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~320
- Protein: ~22g
- Fat: ~15g
- Carbohydrates: ~22g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~700mg (can vary depending on broth and added salt)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.