Description
Italian Wedding Soup is one of those cozy, comforting bowls that feels like a hug from Nonna herself. Juicy little meatballs, tender vegetables, and delicate pasta all swim in a golden chicken broth finished with ribbons of wilted spinach and a snowfall of parmesan. This Italian Wedding Soup isn’t just nourishing, it’s nostalgic. And it delivers everything I love about rustic, homestyle cooking: hearty, humble, and deeply satisfying.
Ingredients
For the Meatballs:
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup milk
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
- 1 large egg
- 1/2 teaspoon salt
- Pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 2 celery stalks, chopped
- 3 medium carrots, peeled and chopped
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 cup uncooked acini de pepe pasta (or orzo)
- 1 (5-ounce) package fresh baby spinach
Instructions
- In a large bowl, mix breadcrumbs and milk. Let it sit and mash into a paste.
- Add beef, sausage, parmesan, egg, salt, and pepper. Mix gently with your hands until just combined.
- Roll into 1-inch balls (about 40–45 total). Set aside on a parchment-lined tray.
- Heat olive oil in a Dutch oven until hot. Brown meatballs in two batches for about 5 minutes each. Transfer to a plate.
- In the same pot, add onions, celery, and carrots. Cook for 7–8 minutes until softened.
- Stir in garlic and sauté for 1 minute.
- Pour in broth and Italian seasoning. Add meatballs back to the pot.
- Bring to a boil, then add the pasta. Lower heat and simmer uncovered for 10 minutes, stirring occasionally.
- Stir in baby spinach until wilted.
- Taste and season with additional salt and pepper. Serve with extra parmesan.
Notes
Store in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth. For gluten-free, use GF pasta and breadcrumbs. Try turkey instead of beef/sausage, or make it vegetarian with meatless meatballs and veggie broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
