Italian Wedding Soup
This Italian Wedding Soup is a hearty, flavorful dish featuring tender meatballs and a savory broth. Perfect for a cozy meal, it's easy to make and great for freezing!
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INGREDIENTS
For Beef and Pork Meatballs
- ½ pounds ground beef , 85% lean
- ½ pounds ground pork
- 1 egg, whisked
- ⅓ cup Italian breadcrumbs, or regular
- ¼ cup parmesan cheese, grated
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For Italian Soup
- 2 tablespoons olive oil, divided
- ¾ cup yellow onion, diced
- 1 cups carrots, diced into cubes
- ½ celery, diced into cubes
- 3 cloves garlic, minced
- 7 ½ cups chicken broth, i like to use homemade for this recipe
- 2 teaspoons Italian seasoning
- ¾ cup acini di pepe pasta, uncooked
- 4-5 cups fresh spinach
- salt + pepper, to taste
For Garnish
- grated parmesan cheese, for garnish
- chopped parsley, for garnish
INSTRUCTIONS
- Prepare the meatballs: Gently mix the meatball ingredients together, being careful not to overwork the meat. Roll the mixture into ¾-inch to 1-inch meatballs.½ pounds ground beef, ½ pounds ground pork, 1 egg, ⅓ cup Italian breadcrumbs, ¼ cup parmesan cheese, 3 cloves garlic, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ cup fresh parsley
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 5 minutes. They’ll finish cooking in the soup later. Remove them from the pot and set aside.2 tablespoons olive oil
- Cook the pasta: Cook the pasta according to the package directions, then rinse it under cold water to stop the cooking process.¾ cup acini di pepe pasta
- Sauté the veggies: Add the remaining 1 tablespoon of olive oil to the pot. Cook the onion, celery, and carrots for about 6 minutes, until softened.2 tablespoons olive oil, 1 cups carrots, ½ celery, ¾ cup yellow onion
- Add garlic and spices: Stir in the garlic and Italian spices and cook for 30 seconds.3 cloves garlic, 2 teaspoons Italian seasoning
- Add the broth and meatballs: Pour in the broth and bring it to a boil. Reduce the heat, then add the meatballs back in. Simmer for 8 minutes.7 ½ cups chicken broth
- Season to taste: Season with salt and pepper to taste.salt + pepper
- Add spinach and pasta: Add the spinach and cooked pasta. Let it simmer for about 2 minutes until the spinach wilts.4-5 cups fresh spinach
- Taste and serve: Taste and adjust the seasoning if needed. Garnish with Parmesan and parsley, then serve!grated parmesan cheese, chopped parsley
NOTES
- Why Cook Pasta Separately?
When you add pasta directly to the soup, it tends to soak up the broth as it sits, which makes the soup very thick when it cools. To prevent this, I recommend cooking the pasta separately and adding it to each bowl before serving. This way, the soup will stay flavorful and not get too thick. If you plan to eat the soup right away and don’t have leftovers, you can add the uncooked pasta to the soup when you add the meatballs and simmer for about 10 minutes. - To Store. Leftovers will last 3-4 days in the fridge in an airtight container. Just be mindful that pasta will double up in size and make your soup thicker. If you can, store the pasta separately and add it to the bowl once reheating.
- To Reheat. To reheat, gently simmer the soup on the stovetop over low heat.
- To Freeze. You can also freeze the soup for 3-4 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 419kcalCarbohydrates: 24gProtein: 24gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 84mgSodium: 850mgPotassium: 732mgFiber: 3gSugar: 3gVitamin A: 5791IUVitamin C: 13mgCalcium: 140mgIron: 4mg
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