Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting and flavorful dish featuring tender meatballs, fresh vegetables, and delicate pasta in a savory broth. It’s perfect for a cozy dinner and brings a touch of classic Italian charm to your table.

Ingredients

• For the Meatballs:
• 1 pound ground beef
• ¾ cup Italian seasoned breadcrumbs
• 2 eggs
• ¼ cup milk
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ cup parsley
• For the Soup:
• 2 tablespoons butter
• 1 small onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• ½ cup white wine
• 8 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon garlic powder (divided)
• 2 tablespoons Italian seasoning (divided)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup acini de pepe pasta
• 2–3 cups fresh spinach, chopped
• Parmesan cheese, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, combine all the meatball ingredients: ground beef, breadcrumbs, eggs, milk, salt, pepper, Italian seasoning, garlic powder, onion powder, and parsley. Mix gently to combine without overworking the meat.
2. Step 2: Roll the mixture into tiny meatballs about the size of a large marble. Place them on a parchment-lined baking sheet and bake in the center rack of the oven for 25 minutes.
3. Step 3: While the meatballs bake, melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Season with salt, pepper, and half of the Italian seasoning. Sauté for 7 to 10 minutes until vegetables are soft, stirring frequently.
4. Step 4: Add the minced garlic and cook for another minute until fragrant.
5. Step 5: Pour in the white wine and bring to a gentle boil. Let it simmer for 2-3 minutes to reduce slightly.
6. Step 6: Slowly add the chicken broth to the pot. Season with salt, pepper, half the garlic powder, and the remaining Italian seasoning. Tie the rosemary and thyme sprigs with kitchen twine and add to the pot for easy removal later.
7. Step 7: Add the acini de pepe pasta and cook for about 10 minutes, or until pasta is tender. Add extra broth or water if the pasta absorbs too much liquid.
8. Step 8: Stir in the chopped spinach and cook until wilted.
9. Step 9: Add the baked meatballs to the soup and gently stir to combine.
10. Step 10: Remove the rosemary and thyme sprigs. Serve the soup warm, garnished with Parmesan cheese if desired. Enjoy!

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef in the meatballs.
• Feel free to add other vegetables like zucchini or peas for extra nutrition and color.
• If you prefer, cook meatballs in the soup simmering gently instead of baking them for a softer texture.
• Using fresh herbs enhances the flavor, but dried herbs can work in a pinch—reduce quantity by about half.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent overcooking the pasta and spinach. You can also freeze the soup (without the spinach) for up to 2 months; add fresh spinach when reheating to keep it vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and refrigerate them before baking. This can save time on the day you plan to serve the soup.

What if I don’t have acini de pepe pasta?

Other small pasta shapes like orzo, ditalini, or small shells can be substituted. Adjust cooking time according to the pasta you choose.

Italian Wedding Soup Recipe

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★★★★★

4.7 from 97 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Italian Wedding Soup is a hearty and comforting classic soup featuring tender mini meatballs, sautéed vegetables, and delicate acini de pepe pasta in a flavorful chicken broth, finished with fresh spinach and a sprinkle of Parmesan cheese for a delightful meal.

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Ingredients

Scale 1x2x3x

For The Meatballs

• 1 Pound Ground Beef
• ¾ Cup Italian Seasoned Breadcrumbs
• 2 Eggs
• ¼ Cup Milk
• Salt and Pepper to taste
• 1 teaspoon Italian Seasoning
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ¼ Cup Parsley

For The Soup

• 2 Tbs Butter
• 1 Small Onion, diced
• 3 Large Carrots, diced
• 3 Stalks Celery, diced
• 3 Cloves Garlic, minced
• ½ Cup White Wine
• 8 Cups Chicken Broth
• Salt and Pepper to taste
• 1 Tbs Garlic Powder (divided)
• 2 Tbs Italian Seasoning (divided)
• 2 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 1 Cup Acini De Pepe Pasta
• 2–3 Cups Fresh Spinach, chopped
• Parmesan Cheese, for garnish (optional)

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
2. Make the meatballs: In a large bowl, combine ground beef, Italian seasoned breadcrumbs, eggs, milk, salt, pepper, Italian seasoning, garlic powder, onion powder, and parsley. Mix gently without over mixing. Roll the mixture into small meatballs about the size of a large marble and place them on a parchment-lined baking sheet.
3. Bake the meatballs: Place the baking sheet on the center rack of the preheated oven and bake the meatballs for 25 minutes until cooked through.
4. Prepare the soup base: While the meatballs bake, melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Season with salt, pepper, and half of the Italian seasoning. Sauté, stirring frequently, until vegetables are softened, about 7-10 minutes.
5. Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
6. Deglaze and add broth: Pour in white wine and bring to a gentle boil for 2-3 minutes. Then slowly stir in chicken broth.
7. Season the soup: Add salt, pepper, half of the garlic powder, and the remaining Italian seasoning. Tie the rosemary and thyme sprigs with kitchen twine and add them to the pot for flavor infusion.
8. Cook the pasta: Stir in acini de pepe pasta and cook in the broth for about 10 minutes or until pasta is tender. Add an additional ½ to 1 cup of broth if the pasta absorbs too much liquid.
9. Add spinach: Stir chopped fresh spinach into the soup and cook until wilted.
10. Combine meatballs and soup: Add the baked meatballs to the soup, stirring gently to combine and heat through.
11. Serve: Remove the rosemary and thyme sprigs. Serve the soup warm, garnished with Parmesan cheese if desired. Enjoy your comforting Italian Wedding Soup!

Notes

• Use fresh herbs where possible for the best flavor.
• You can substitute ground beef with a mix of pork and beef for more tender meatballs.
• To make this recipe gluten-free, use gluten-free breadcrumbs and pasta.
• Leftover soup stores well in the refrigerator for up to 3 days.
• Be careful not to overcook the spinach; it should just wilt.
• Adjust seasoning to taste before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Baking
• Cuisine: Italian

Keywords: Italian Wedding Soup, meatball soup, acini de pepe soup, Italian soup recipe, comforting soup