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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
- 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.
- 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.
- 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.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze and add broth: Pour in white wine and bring to a gentle boil for 2-3 minutes. Then slowly stir in chicken broth.
- 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.
- 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.
- Add spinach: Stir chopped fresh spinach into the soup and cook until wilted.
- Combine meatballs and soup: Add the baked meatballs to the soup, stirring gently to combine and heat through.
- 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
