Italian Wedding Soup Recipe Easy Cozy Dinner
This Italian Wedding Soup combines tender meatballs, fresh vegetables, and tiny pasta simmered in a savory chicken broth. A comforting and hearty dish that’s perfect for chilly evenings, family dinners, or festive gatherings.
Equipment
- Large soup pot
- Mixing Bowls
- Nonstick Skillet
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Meatballs
- 8 oz ground pork
- 8 oz ground beef
- 2 tbsp fresh parsley chopped
- ¼ cup Parmesan cheese grated
- 1 large egg
- 2 cloves garlic minced
- ⅓ cup breadcrumbs plain or Italian seasoned
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for browning meatballs
Soup Base
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 ribs celery diced
- 2 cloves garlic minced
- 8 cups chicken broth
- ¾ cup acini di pepe pasta or orzo
- 5 oz baby spinach or chopped kale
- 1 tbsp lemon juice fresh
- Parmesan rind optional
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground pork, beef, parsley, Parmesan, egg, garlic, breadcrumbs, salt, and pepper. Mix gently until just combined.
- Form the mixture into small 1-inch meatballs (around 30 pieces) and set aside.
- Optional: Heat olive oil in a skillet and brown the meatballs on all sides for 5 minutes for extra flavor.
- In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook 6–8 minutes until softened.
- Stir in garlic and cook for another minute. Add chicken broth and Parmesan rind (if using). Bring to a gentle boil.
- Add the meatballs and reduce heat to medium-low. Simmer uncovered for 12–15 minutes until cooked through.
- Add acini di pepe pasta and cook another 8–10 minutes until al dente.
- Stir in spinach and lemon juice. Simmer 2 more minutes until greens wilt. Adjust seasoning with salt and pepper.
- Remove Parmesan rind, garnish with extra Parmesan and parsley, and serve hot with bread.
Notes
To store, let the soup cool completely and refrigerate for up to 4 days. For freezing, omit pasta and add it when reheating to prevent sogginess. You can substitute beef and pork with turkey or chicken for a lighter version, and use gluten-free pasta or breadcrumbs if needed.