Can I make the mini meatballs ahead of time?

Absolutely! You can mix and form the mini meatballs a day ahead, store them on a baking sheet covered with plastic wrap in the fridge, then brown and cook them when you're ready to make the soup. This saves time on busy days.

What’s the best pasta to use in Italian Wedding Soup?

Traditionally, acini di pepe is the pasta of choice since it’s tiny and perfect for spoonfuls of soup. If you can’t find it, orzo or tiny ditalini pasta work just as well. Just remember to add the pasta late so it doesn't overcook.

Can I use dried herbs instead of fresh?

Yes, dried herbs are a good fallback if fresh aren’t available. Just reduce the amount by about half since dried herbs are more concentrated. Fresh parsley and oregano, though, do brighten the soup beautifully if you have them on hand.

How do I prevent the pasta from getting mushy?

The key is to add the pasta toward the end of cooking—about 7 to 8 minutes before you’re done—so it stays al dente. Also, avoid reheating the soup multiple times with the pasta already in it, or store pasta separately if you plan to heat leftovers.

Italian Wedding Soup with Mini Meatballs

Name: Delicious Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz. lean ground beef; 8 oz. ground pork; 1/2 cup fresh white bread crumbs (from fresh bread, not dried); 1/4 cup chopped fresh parsley; 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried oregano); 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper (to taste); 1 Tbsp olive oil; 1 1/4 cups chopped carrots; 1 1/4 cups chopped yellow onion; 3/4 cup chopped celery; 4 cloves garlic, minced (about 1 1/2 Tbsp); 5 (14.5 oz) cans low-sodium chicken broth; 1 cup dry acini di pepe pasta (or orzo pasta); 6 oz fresh baby spinach, roughly chopped; Finely shredded parmesan, for serving

Description

This classic Italian Wedding Soup features tender homemade meatballs made from lean ground beef and pork, simmered in a flavorful chicken broth with fresh vegetables, tiny acini di pepe pasta, and vibrant baby spinach. Topped with shredded parmesan, this soup is a comforting and hearty dish perfect for any meal.

Ingredients

Scale

Meatballs

8 oz. lean ground beef
8 oz. ground pork
1/2 cup fresh white bread crumbs (from fresh bread, not dried)
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano (or 3/4 tsp dried oregano)
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper (to taste)

Soup

1 Tbsp olive oil
1 1/4 cups chopped carrots
1 1/4 cups chopped yellow onion
3/4 cup chopped celery
4 cloves garlic, minced (about 1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini di pepe pasta (or orzo pasta)
6 oz fresh baby spinach, roughly chopped
Finely shredded parmesan, for serving

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Instructions

Prepare the Meatballs: In a large mixing bowl, combine the lean ground beef, ground pork, fresh bread crumbs, chopped parsley, minced oregano, shredded parmesan, and large egg. Season with salt and freshly ground black pepper to taste. Mix all ingredients thoroughly but gently to avoid overworking the meat.
Shape the Meatballs: Using your hands, form the mixture into small bite-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
Sear the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 4-5 minutes, turning gently. Remove the browned meatballs and set aside.
Sauté the Vegetables: In the same pot, add another tablespoon of olive oil if needed, then add chopped carrots, onion, celery, and minced garlic. Sauté over medium heat until the vegetables are softened, about 5-7 minutes.
Add Broth and Meatballs: Pour in all the chicken broth and bring to a gentle boil. Carefully add the browned meatballs back into the pot.
Cook the Pasta: Stir in the dry acini di pepe pasta. Reduce heat to medium-low and simmer the soup until the meatballs are cooked through and the pasta is tender, about 15 minutes.
Add Spinach and Finish: Stir in the roughly chopped baby spinach and cook for an additional 2-3 minutes until wilted. Adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish generously with finely shredded parmesan cheese. Serve hot and enjoy!

Notes

Use fresh white bread crumbs made from soft white bread with crusts removed for the best texture in meatballs.
If acini di pepe pasta is unavailable, substitute with orzo or other small pasta shapes.
For a richer flavor, you can add a splash of white wine when sautéing the vegetables.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
To keep meatballs tender, avoid overmixing and use fresh ingredients.
Adding a squeeze of lemon juice before serving can enhance the freshness of the soup.

Nutrition

Serving Size: 1 serving
Calories: 396 kcal
Sugar: 4 g
Sodium: 362 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 85 mg