Italian Wedding Soup Recipe
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5.0
243 reviews
Excellent
Italian Wedding Soup Recipe
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Italian Wedding Soup is the perfect marriage of flavors! Named not after weddings, but the delicious union of tender meatballs and leafy greens in a savory broth, this soup is hearty yet light and rich yet bright.
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Ingredients
Homemade Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian-style breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg beaten
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves finely minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
Italian Wedding Soup
- 1 tablespoon olive oil
- ½ small white onion diced
- 3 medium carrots peeled and diced
- 3 celery ribs diced
- 3 garlic cloves finely minced
- 8 cups chicken broth
- 1 cup acini de pepe pasta see note
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, plus more for serving
- 3 cups fresh baby spinach roughly chopped
- fresh flat-leaf parsley chopped, optional
Instructions
- Make the Homemade Meatballs: Add the ground beef, ground sausage, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and black pepper to a large bowl. Mix until well combined. Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 48 meatballs.
- Line a plate with paper towels. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 4-5 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to the paper towel-lined plate. Repeat with the remaining oil and meatballs.
- Make the Italian Wedding Soup: To the same pot you used for the meatballs, add 1 tablespoon olive oil. Stir in the onion, carrots, and celery. Cook for 3-4 minutes over medium heat, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.
- Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Turn the heat to high and bring to a boil.
- Add the pasta gradually while stirring to avoid clumping. Mix in the salt, black pepper, red pepper flakes, and meatballs. Cover, reduce the heat to medium, and simmer until the pasta is tender, about 7-9 minutes.
- Toss in the spinach and stir until well mixed. Cook 2-3 minutes, or until spinach is wilted. Serve immediately with additional red pepper flakes and parsley, if desired.
Notes
- Storage: The pasta will absorb liquid as it sits, so it’s best enjoyed within 2 days. To store, seal in an airtight container and refrigerate.
- Avoid soggy pasta: For longer storage, cook the pasta separately and reduce the broth by 2 cups. When reheating, just stir in the pre-cooked pasta to keep the soup fresh and flavorful! Avoid freezing as the pasta will not thaw well.
- Acini de pepe: If you can't find acini de pepe pasta, you can substitute with orzo pasta or pearl couscous.
- Breadcrumbs: You can also use regular breadcrumbs with 1 teaspoon of Italian seasoning.
- Ground meat: All ground beef or ground pork, or even ground turkey or turkey sausage can be used.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
26g
(9%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
92mg
(31%)
Sodium
2325mg
(97%)
Potassium
545mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6861IU
(137%)
Vitamin C
12mg
(13%)
Calcium
133mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 2325mg | 97% |
| Potassium | 545mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6861IU | 137% |
| Vitamin C | 12mg | 13% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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