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Authentic Italian Wedding Soup In Minutes

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This one-pot amazingly delicious soup recipe is a full meal in itself!
Authentic Italian Wedding Soup In Minutes

This one-pot amazingly delicious soup recipe is a full meal in itself. Soft and tender meatballs floating in a clear broth full of veggies and the tiniest pasta make the ultimate comfort food. No wonder this recipe is a well-loved classic!

Authentic Italian Wedding Soup In Minutes

Ingredients For Authentic Italian Wedding Soup

To make this comforting and classic soup recipe you need the following ingredients:

  • Lean ground beef
  • Ground pork
  • Egg
  • Breadcrumbs
  • Parmesan cheese
  • Garlic powder
  • Dry minced onion
  • Fresh parsley
  • Olive oil
  • Salt and pepper
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Chicken broth
  • Oregano
  • Basil
  • Acini de pepe pasta
  • Baby spinach

How To Make Classic Italian Wedding Soup

  1. Prepare the meatballs: place the ground beef, ground pork, egg, breadcrumbs, grated parmesan cheese, garlic powder, dry minced onion, chopped parsley, salt, and pepper in a large bowl. I like to use my hands to mix everything until well combined, but make sure not to overwork the meat mixture. Divide it into small balls ( ¾-inch in diameter). Try not to make the meatballs too big. Smaller ones are best, that way you can eat a whole meatball at once.
  2. Heat 1 tbsp of olive oil in a large Dutch oven or pot over medium-high heat and brown the meatballs on all sides. Depending on the size of your pot, you might need to do this in batches. Transfer the brown meatballs to a plate and set aside.
  3. Drain the fat from the meat and wipe the pot clean with a paper towel.
  4. Add one more tablespoon of olive oil to the pot and saute the chopped onion, carrots, celery, and garlic until tender, about 5 minutes.
  5. Pour in the chicken broth and add the dry oregano and basil. Return the meatballs to the pot and bring to a simmer.
  6. Mix in the uncooked pasta if you like a thicker broth and simmer until cooked, or cook the pasta in a separate pot and add the cooked pasta to the soup if you like a thinner broth.

Finally, once the pasta is cooked, add the baby spinach and cook for an additional 2-3 minutes or until wilted. Adjust the seasoning with extra salt and pepper if needed. Serve with freshly grated Parmesan on top and a sprinkling of chopped parsley as a garnish.

Can I Use Store-Bought Meatballs Instead Of Making Them?

If you are short on time, yes! This is a perfectly acceptable shortcut. Add them directly to the soup without browning them first.

How Can I Store This Soup?

You can either store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

If you are going to make and freeze this soup to serve it at a later date, I recommend not adding the pasta. Cook and add the pasta before serving. Pasta’s texture is not great once it thaws.

To reheat, let the soup thaw completely in the fridge overnight and microwave or reheat in a pot on the stovetop.

Authentic Italian Wedding Soup In Minutes

Authentic Italian Wedding Soup In Minutes

This one-pot amazingly delicious soup recipe is a full meal in itself!
5 from 1 vote
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 SERVINGS
Calories: 526kcal
Author: Katherine - Yummfully

Equipment

  • Cutting board and knife
  • Large Dutch oven or pot
  • Large bowl
  • Stove

Ingredients

For the meatballs:

  • 1 lb lean ground beef
  • ½ lb ground pork
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 tsp dry minced onion
  • ¼ cup fresh parsley, finely chopped
  • Salt and pepper to taste

For the soup:

  • 2 tbsp olive oil, divided
  • 1 cup onion, chopped
  • 1 cup carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 2 quarts chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¾ cup acini de pepe pasta or orzo or ditalini
  • 4 cups baby spinach
  • Salt and pepper to taste

Instructions

  • Prepare the meatballs: place the ground beef, ground pork, egg, breadcrumbs, grated parmesan cheese, garlic powder, dry minced onion, chopped parsley, salt, and pepper in a large bowl. I like to use my hands to mix everything until well combined, but make sure not to overwork the meat mixture. Divide it into small balls ( ¾-inch in diameter). Small meatballs are great because you can eat a whole one in each spoonful of soup.
  • Heat 1 tbsp of olive oil in a large Dutch oven or pot over medium-high heat and brown the meatballs on all sides. Depending on the size of your pot, you might need to do this in batches. Transfer the brown meatballs to a plate and set aside.
  • Drain the fat from the meat and wipe the pot clean with a paper towel.
  • Add one more tablespoon of olive oil to the pot and saute the chopped onion, carrots, celery, and garlic until tender, about 5 minutes.
  • Pour in the chicken broth and add the dry oregano and basil. Return the meatballs to the pot and bring to a simmer.
  • Mix in the uncooked pasta if you like a thicker broth and simmer until cooked, or cook the pasta in a separate pot and add the cooked pasta to the soup if you like a thinner broth.
  • Finally, once the pasta is cooked, add the baby spinach and cook for an additional 2-3 minutes more, or until wilted. Adjust the seasoning with salt and pepper if needed. Serve with freshly grated Parmesan on top.

Nutrition

Calories: 526kcal | Carbohydrates: 14g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 434mg | Potassium: 252mg | Fiber: 3g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 19mg

Frequently Asked Questions

How Can I Enhance The Soup’s Flavor?

You use flavor enhancers such as Worcestershire sauce (use 1-2 tsp), hot sauce, or mustard powder (1 tsp) to add depth of flavor without overwhelming the recipe’s simplicity. Browning the meatballs is a must. When you brown the meatballs, it not only enhances their flavor but the bits and pieces that get stuck in the bottom of the pot add tons of flavor to the broth.

Is It Necessary To Cook The Pasta Separately?

If you like a thicker broth, you can cook the pasta directly in the soup, but if you like a thinner, clearer broth, cook it separately. When the pasta cooks in the broth, it absorbs part of the liquid thus producing a thicker soup.

Can I Make This Recipe In The Slow Cooker?

You can! Place all the ingredients except for the spinach and pasta into your slow cooker and cook on low heat for 6-8 hours, or on high for 3-4. Throw in the pasta and spinach 30 minutes before the cooking time is over. You can also make it in the Instant Pot!

What If I Don’t Find Acini Di Pepe?

You can also use Orzo or Ditalini. If you can’t find any of the small pasta shapes, you can break down spaghetti into small pieces and use that.

Can I Make This Soup Vegetarian?

Definitely! Use vegetable broth instead of chicken broth, and instead of meatballs you can use Impossible meatballs or other plant-based “meatballs”. You can also use gluten-free pasta if you are sensitive to gluten or use chopped cauliflower or zoodles (zucchini noodles) instead of pasta.

What Greens Can I Add and When Is The Best Time To Add Them?

You can add spinach or kale. The best time to add them is 5 minutes the cooking time is over. You want your greens to be just wilted, not overcooked.

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