Italian Wedding Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
495 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Italian Wedding Soup
Description
This Italian Wedding Soup recipe starts with small meatballs blended from beef, pork, breadcrumbs soaked in milk, Parmesan, fresh herbs, and spices, creating moist, flavorful bite-sized pieces. The meatballs are browned gently to develop a crust, then simmered in a broth made from chicken stock, sautéed onion, carrots, celery, and garlic seasoned with dill and black pepper. White wine is used to deglaze the pot, adding acidity and depth. Acini di pepe pasta cooks directly in the soup, absorbing the broth's flavor, while baby spinach is added near the end to wilt and contribute a fresh, leafy note.
The finished soup combines tender meatballs, softened vegetables, and small pasta pearls in a flavorful yet light broth. Parmesan cheese as a garnish adds umami richness. This dish can be made in a slow cooker or pressure cooker, adapting easily to different kitchen setups.
It's a classic starter or main dish, balancing protein, vegetables, and pasta in one bowl, making it comforting and substantial without heaviness.
Ingredients
MEATBALLS
- 8 oz ground beef
- 8 oz ground pork
- 1/2 cup breadcrumbs plain or Italian
- 1/3 cup milk whole
- 3 Tbsp parsley fresh, minced
- 1 tsp kosher salt
- 1/2 tsp oregano dried
- 1/2 tsp black pepper
- 1/2 cup Parmesan Cheese shredded
- 1 large egg
SOUP
- 3 Tbsp olive oil (divided)
- 1 medium yellow onion minced
- 2 large carrot peeled and diced
- 2 talks celery diced
- 3 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp dill dried
- 1/2 cup white wine chardonnay is my favorite, dry
- 9 - 10 cups chicken broth reduced sodium or bone broth
- 1 cup Acini di pepe pasta dried, uncooked
- 5 oz baby spinach chopped
- Parmesan Cheese shredded, for serving
Instructions
MEATBALLS
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
SOUP
- Heat 2 Tablespoons olive oil in large dutch oven over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
- Add remaining 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low. Add the onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill.
- Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring to a boil.
- Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt.
- Serve hot, sprinkled with shredded Parmesan cheese.
Notes
- Browning meatballs before adding to the soup enhances their flavor and texture.
- Use either a Dutch oven, slow cooker, or pressure cooker; cooking times adjust accordingly.
- Add spinach near the end to preserve its color and texture.
- Serve hot with freshly shredded Parmesan cheese for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 96mg | 32% |
| Sodium | 963mg | 40% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6600IU | 132% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 198mg | 20% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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