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–+ servings
Spoon resting in warm Italian wedding soup with savory meatballs and tiny pasta.

Italian Wedding Soup

5 from 1 vote
Aliana Recipes
Warm, savory Italian Wedding Soup filled with tender homemade meatballs and fresh spinach. Cooking the pasta separately keeps the rich chicken broth perfectly clear for a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings:6 people
Course:Dinner
Cuisine:Italian-American
Calories:350kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil For browning the meatballs
  • ½ lb ground beef 85% lean preferred
  • ½ lb ground pork Adds richness to the meatballs
  • 1 egg Beaten, to bind the meat
  • ½ cup Italian breadcrumbs For structure and seasoning
  • ¼ cup Parmesan cheese Grated, plus extra for garnish
  • 6 cloves garlic Minced, divided between meat and soup
  • ⅓ cup fresh parsley Finely chopped
  • ¾ teaspoon salt For seasoning the meat
  • ¼ teaspoon black pepper Freshly ground
  • 1 yellow onion Diced
  • 1 ¼ cups carrots Diced
  • 2 celery ribs Diced
  • 8 cups chicken broth Forms the savory base
  • 2 teaspoon Italian seasoning Herb blend for the broth
  • ¾ cup acini de pepe pasta Uncooked
  • 4-5 cups fresh spinach Stirred in at the end

Equipment

  • 1 Large Soup Pot For building the soup base
  • 1 Medium saucepan For boiling the pasta separately
  • 1 Mixing bowl For forming the meatballs

Method
 

  1. Gently combine the beef, pork, egg, breadcrumbs, Parmesan, 3 cloves of garlic, parsley, salt, and pepper, then roll into ¾-inch balls. Handling the meat lightly prevents it from becoming dense, resulting in tender, bite-sized meatballs.
  2. Heat the olive oil in a large pot and brown the meatballs in batches for two minutes before removing them. This develops a savory exterior crust, leaving rich flavor bits on the bottom of the pot.
  3. Soften the diced onions, carrots, and celery in the same pot over medium heat for six minutes. This step releases the natural sugars from the vegetables, creating a sweet and fragrant aromatic base.
  4. Add the remaining 3 cloves of garlic and the Italian seasoning to the pot, cooking for one minute until fragrant. Cooking the garlic briefly ensures it releases its oils without turning bitter, yielding a robust herbal aroma.
  5. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer and gently add the browned meatballs back into the pot. Simmering the meat in the liquid finishes the cooking process safely while enriching the golden broth.
  6. Boil the acini de pepe in a separate pot of salted water until al dente, drain, and divide among serving bowls. Cooking the starches separately keeps the soup from becoming cloudy, yielding a perfectly clear liquid.
  7. Stir the fresh spinach into the hot soup pot and cook for about two minutes until just wilted before ladling over the pasta. This brief heat exposure preserves the bright green color, presenting a vibrant and comforting dish ready for Parmesan.

Nutrition

Serving: 350g (1 bowl)Calories: 350kcalCarbohydrates: 26gProtein: 24gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 820mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 4500IUVitamin C: 15mgCalcium: 120mgIron: 3.5mg

Notes

Gently mix the meatball ingredients until just combined; overworking the meat will result in dense, tough bites rather than a tender texture.