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A close-up bowl showcases the deliciousness of Italian Wedding Soup, filled with mini meatballs, pasta, and vegetables in a savory broth.

Easy Italian Wedding Soup

This comforting and flavorful Italian Wedding Soup features tiny meatballs, tender greens, and small pasta in a rich chicken broth. It's a classic dish perfect for a cozy meal, celebrating the 'marriage' of delicious flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups chicken broth
  • 1 cup acini di pepe pasta
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 6 ounces fresh spinach, roughly chopped
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese for serving
  • 1 tablespoon olive oil

Equipment

  • Large bowl
  • Large pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle

Method
 

  1. In a large bowl, combine ground pork, ground beef, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper.
  2. Gently mix until just combined – avoid overmixing.
  3. Roll into tiny meatballs, about 1/2 inch in diameter.
  4. In a large pot or Dutch oven, heat olive oil over medium heat.
  5. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  6. Add the oregano, thyme, and bay leaf. Cook for 1 minute more, until fragrant.
  7. Pour in the chicken broth and bring to a simmer.
  8. Gently drop the meatballs into the simmering broth.
  9. Cook for about 10-12 minutes, or until the meatballs are cooked through.
  10. Add the acini di pepe pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
  11. Stir in the spinach and cook until wilted, about 2-3 minutes.
  12. Season with salt and pepper to taste.
  13. Remove the bay leaf before serving.
  14. Serve hot, garnished with grated Parmesan cheese.

Notes

For a richer flavor, use homemade chicken broth. Escarole, endive, or kale can be substituted for spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, add the pasta when reheating to prevent it from becoming mushy.