Italian Wedding Soup
Make classic Italian Wedding Soup at home with tender meatballs, fresh vegetables, acini de pepe pasta, and vibrant spinach in a rich chicken broth. This hearty, healthy soup is warm, filling, and packed with flavor. Topped with freshly grated Parmesan, it’s perfect for a comforting family meal or cozy dinner. Step-by-step instructions ensure the soup comes together perfectly every time.
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Ingredients
- 1 pound Ground beef
- 1/2 cup Bread crumbs
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 Egg
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 4 cloves Garlic, minced
- 1 tsp Oregano
- 8 cups Chicken broth
- 1 cup Acini di Pepe pasta
- 3 cups Spinach, chopped
- 1 cup Parmesan cheese, freshly shredded
Instructions
- In a large mixing bowl, combine the ground beef, bread crumbs, parmesan cheese, salt, pepper, and egg.
- Roll the meat mixture into small meatballs (approximately 1 inch diameter).
- Melt the butter in a dutch oven over medium heat.
- Working in batches, place the meatballs in the dutch oven and sear on all sides.
- Transfer the cooked meatballs to a plate.
- Add the onion, carrots, and celery to the dutch oven. Sauté until the onions are translucent.
- Add the garlic and oregano. Continue sautéing for 1 minute.
- Pour the chicken broth and return the meatballs to the pot.
- Over medium heat, simmer for 30 minutes.
- Add the acini di pepe to the pot, stir and continue simmering for 10 minutes.
- Add the chopped spinach to the pot.
- Serve immediately garnished with freshly grated parmesan cheese.
Nutrition
Serving: 1cupCalories: 190kcal
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