5 from 124 votes
Italian Wedding Soup
Italian Wedding Soup features tender small meatballs made from a blend of ground beef and pork with Parmesan and breadcrumbs. These are browned then simmered in a savory broth enriched with sautéed onions, carrots, celery, garlic, white wine, and herbs. Pasta and fresh spinach are added towards the end, creating a comforting, hearty soup with balanced flavors and varied textures.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
servings
Calories:
376 kcal
Course:
Appetizer, Soup, Lunch, Dinner
Cuisine:
Italian, American
Ingredients
Meatballs
- 8 ounces ground beef lean
- 8 ounces ground pork lean
- ½ cup fresh bread crumbs see notes
- ½ cup Parmesan Cheese shredded
- 3 tablespoons parsley chopped, fresh
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Soup
- 1 medium yellow onion minced
- 2 large carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon dill dried
- ½ cup white wine or additional chicken broth, dry
- 9 cups chicken broth
- 1 cup acini di pepe or other small pasta suach as ditalini or orzo
- 5 ounces baby spinach fresh, chopped
- Parmesan Cheese for serving, shredded
Instructions
- Add ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add about half of the meatballs and cook for about 3 minutes per side, turning so they can brown on all sides. Transfer to a plate. Repeat with remaining meatballs.
- Reduce heat to medium and add onions, carrots, and celery to the Dutch oven, adding additional oil if needed. Cook for 6 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Season with 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 it to a boil.
- Add pasta and meatballs to the pot and simmer for 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt. Taste and season with additional salt and pepper if desired.
- Serve hot, sprinkled with shredded Parmesan cheese.
Cup of Yum
Notes
- You can prepare and bake meatballs up to 48 hours in advance and refrigerate before adding to the soup.
- Spinach can be swapped for kale; kale requires longer cooking and should be added with the pasta.
- If acini di pepe pasta is unavailable, substitute with small shapes like ditalini, orzo, or elbow macaroni.
- Store leftovers in the refrigerator for 3-4 days or freeze up to 3 months; reheat directly or defrost before warming.
- Fresh breadcrumbs can be made by processing bread or buns in a food processor to desired texture.
Nutrition Information
Calories
376
(19%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
94mg
(31%)
Sodium
2003mg
(83%)
Potassium
670mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6580IU
(132%)
Vitamin C
13mg
(14%)
Calcium
198mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376 | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 2003mg | 83% |
| Potassium | 670mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6580IU | 132% |
| Vitamin C | 13mg | 14% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.