Italian Wedding Soup
Italian Wedding Soup is a traditional Italian soup made with juicy, herb-Parmesan infused pork meatballs, acini de pepe, carrots, celery, and spinach all simmered in a bold, rich, aromatic, broth – it is MEGA flavorful comfort in a bowl! This recipe is also all made in one pot – no need to bake/sear the meatballs first! This Italian Wedding Soup recipe is customizable with your favorite veggies, favorite pasta and you can even use chicken/turkey instead of Italian sausage/beef for the meatballs. Italian Wedding Soup is make-ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
Servings Prep Time
6servings 45minutes
Cook Time
20minutes
Servings Prep Time
6servings 45minutes
Cook Time
20minutes
Italian Wedding Soup
Ingredients
MEATBALLS
  • 1 large egg
  • 8oz. lean ground beef
  • 8oz. mild Italian sausagecasings removed
  • 1slice white sandwich breadTOASTED, crust removed, diced
  • 1/2cup freshly finely grated Parmesan cheese
  • 1/2cup diced yellow onion
  • 2tablespoons milk
  • 3tablespoons minced fresh parsleyor 1 TBS dried
  • 1tablespoon minced chopped basilor 1 tsp dried
  • 1 1/2teaspoons minced fresh oreganoor 1/2 tsp dried
  • 3/4teaspoon garlic powderor 3 minced garlic cloves
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
SOUP
  • 2tablespoon olive oil
  • Remaining onion from meatballs
  • 1cup chopped carrots
  • 1cup chopped celery
  • 3-4cloves garlicminced
  • 1 15 oz. can cannellini beansrinsed and drained
  • 10cups low sodium chicken broth
  • 1tsp EACH dried parsley, dried oregano, dried basil
  • 1/2tsp EACH dried thyme, salt
  • 1/4teaspoon pepper
  • 1cup acini di pepe (uncooked)may sub orzo
  • 4oz fresh baby spinachtrimmed (about 3 packed cups)
  • 1-2tablespoons lemon juiceto taste
Instructions
  1. Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using 1 1/2 teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.
  2. Heat oil over medium-high heat in a large Dutch oven/soup pot. Add onions, carrots and celery and sauté for 5 minutes; add garlic and sauté one minute.
  3. Add beans, chicken broth, and all seasonings. Cover the soup to bring to a simmer, once simmering remove lid and add meatballs. Simmer for 5 minutes.
  4. Add pasta and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.
  5. Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired. Add additional broth or water if desired for a less chunky soup.