Italian Wedding Soup Recipe
This cozy Italian wedding soup pairs tender beef and pork meatballs with tiny pasta and fresh spinach in a deeply savory chicken broth built from rich pan drippings.
Equipment
- Large pot or Dutch oven
- large bowl
- Sheet Pan
- Fork
- Paper towel-lined plate
Ingredients
For the Meatballs
- 1 large egg
- ½ pound ground beef
- ½ pound ground pork
- ½ cup Italian bread crumbs or panko
- ⅓ cup grated Parmesan
- 3 tablespoons chopped fresh parsley
- 2 large garlic cloves minced (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- ½ teaspoon black pepper
- Olive oil for forming the meatballs
For the Soup
- 3 tablespoons olive oil
- 1 large yellow onion chopped (about 2 cups)
- 3 medium carrots diced (about 2 cups)
- 2 to 3 large celery ribs diced (about 1½ cups)
- 2 large garlic cloves minced (about 1 tablespoon)
- Kosher salt (such as Diamond Crystal) and black pepper
- 8 cups chicken broth (2 quarts), plus more as needed
- ½ cup acini di pepe, ditalini or orzo
- 3 cups packed baby spinach
- Grated Parmesan for serving
Instructions
Make the Meatballs
- Beat the egg lightly with a fork in a large bowl, then add the beef, pork, bread crumbs, Parmesan, parsley, garlic, oregano, salt, and pepper and mix just until combined. The mixture should look evenly blended but still soft, and stopping early keeps the meatballs tender instead of dense.
- Lightly oil your hands with olive oil and shape the mixture into small meatballs using 1 heaping teaspoon for each, then set them on a plate or sheet pan. You should end up with about 80 meatballs, each about 1 inch wide and easy to eat in one spoonful.
Make the Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat, then brown the meatballs in 2 batches for 3 to 4 minutes, turning them as needed, and move them to a paper towel-lined plate. The outside should look mostly browned, not fully cooked through, and the pot should have browned bits on the bottom that will flavor the broth.
- Add the onion, carrots, and celery to the same pot and cook for about 10 minutes, stirring now and then, until the vegetables are crisp-tender. They should soften and smell sweet and mellow, with the onion turning glossy rather than browned.
- Stir in the garlic, 1 teaspoon of salt or 2 teaspoons if using low-sodium broth, and ½ teaspoon black pepper, then cook for about 1 minute. The garlic should smell fragrant right away, and this is the moment when the pot starts smelling unmistakably like soup.
- Return the meatballs to the pot, pour in the broth, and bring everything to a simmer over medium-high heat. The broth should bubble gently, not boil hard, so the meatballs stay tender as they finish cooking.
- Stir in the pasta, lower the heat, and simmer for about 10 minutes, stirring occasionally, until the pasta is tender. The broth will turn slightly fuller from the pasta starch, and the pasta should be soft but still hold its shape.
- Turn off the heat, stir in the spinach, taste, and adjust with salt and pepper if needed, then serve with grated Parmesan. The spinach should collapse within seconds from the residual heat and stay bright green instead of dull and overcooked.
Notes
Flavor tip: Brown the meatballs thoroughly before cooking the vegetables. Searing builds a deep savory fond on the bottom of the pot that enriches the broth.
Prevent soggy pasta: If you expect leftovers, boil the pasta separately and store it on the side. Add a spoonful to each bowl and ladle the hot soup over it to keep the broth clear.
Greens: Baby spinach wilts instantly for a fast finish, but sturdier escarole is better for meal prep as it retains its texture and holds up well when reheated.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 471kcalCarbohydrates: 29gProtein: 23gFat: 29gSaturated Fat: 9gCholesterol: 78mgSodium: 1053mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 120IUVitamin C: 15mgCalcium: 110mgIron: 3mg
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