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Classic Italian Wedding Soup: Comfort in a Bowl

Close-up of a bowl of amazing wedding soup featuring tiny meatballs, acini di pepe pasta, and green leafy vegetables in a rich broth.
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This Italian Wedding Soup recipe delivers tender, flavorful meatballs, fresh greens, and tiny pasta in a rich broth. It is a comforting, hearty meal perfect for weeknights or family gatherings.

Ingredients

Scale
  • 1 pound ground beef and Italian sausage mix (1/2 lb each)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 cups low-sodium chicken broth
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 1 bay leaf
  • 1/2 cup acini di pepe pasta (or other tiny pasta)
  • 5 ounces fresh spinach or escarole, roughly chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the meatballs: In a medium bowl, gently combine the ground beef, sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Do not overmix.
  2. Roll the mixture into small, uniform meatballs, about 1/2 inch in diameter. You should have about 40-50 meatballs.
  3. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Brown the meatballs in batches until lightly colored on all sides. You do not need to cook them through. Remove the browned meatballs and set them aside.
  4. Add the diced carrot, celery, and onion to the pot. Sauté for 5 to 7 minutes until the vegetables soften.
  5. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Carefully add the browned meatballs back into the simmering broth. Cook for 10 minutes.
  7. Stir in the acini di pepe pasta. Continue to simmer according to the pasta package directions, usually 7 to 9 minutes, until the pasta is tender.
  8. Remove and discard the bay leaf. Stir in the fresh spinach or escarole. Cook just until the greens wilt, about 1 to 2 minutes.
  9. Taste the soup and adjust seasoning with salt and pepper if needed.
  10. Serve immediately in bowls, topped with extra grated Parmesan cheese.

Notes

  • For the most flavorful meatballs, use a mix of ground beef and Italian sausage.
  • If you prefer a less traditional green, substitute kale for spinach, adding it a few minutes earlier since kale requires more cooking time.
  • This soup freezes well. Cook the pasta separately and add it just before reheating if you plan to freeze leftovers, as pasta can absorb too much liquid.

Nutrition

Find it online: https://www.unfoldrecipes.com/italian-wedding-soup-recipe-classic-wedding-soup/