Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1/2 lb. ground chuck; 1/4 cup Italian panko bread crumbs; 2 Tbsp. Parmesan cheese; 1 Tbsp. fresh parsley, chopped; 1 clove garlic, minced; 2 Tbsp. milk; 1 large egg, beaten; 1 tsp. kosher salt; 1/2 tsp. ground black pepper; 1 1/2 tsp. Italian seasoning; 2 Tbsp. olive oil; 1 cup yellow onion, finely chopped; 1 cup carrots, finely chopped; 1 cup celery, finely chopped; 3 cloves garlic, minced; 7 cups chicken stock; 1/4 cup fresh dill, chopped; 1 tsp. oregano; 1 tsp. kosher salt; 1/2 tsp. ground black pepper; 1/2 cup acini di pepe pasta; 2 cups fresh spinach leaves, rinsed, stems removed and julienned; 1/4 cup Parmesan cheese

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Introduction

Italian Wedding Soup is a comforting and hearty soup featuring tender meatballs, fresh vegetables, and delicate pasta in a flavorful broth. It’s a classic dish that warms the soul and brings a touch of Italy to your home kitchen.

A white enamel mug with a dark blue rim filled with a clear broth soup that has three light beige meatballs floating on top, along with small round orange carrot slices and tiny pearl-like pasta or grains scattered throughout. A silver spoon with engraving is placed inside the mug, resting against the side. The mug is on a white cloth with blue stripes, laid over a white marbled surface. The soup looks warm and hearty with visible bits of green herbs in the broth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb. ground chuck
1/4 cup Italian panko bread crumbs
2 Tbsp. Parmesan cheese
1 Tbsp. fresh parsley, chopped
1 clove garlic, minced
2 Tbsp. milk
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2 tsp. Italian seasoning
2 Tbsp. olive oil
1 cup yellow onion, finely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
3 cloves garlic, minced
7 cups chicken stock
1/4 cup fresh dill, chopped
1 tsp. oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup acini di pepe pasta
2 cups fresh spinach leaves, rinsed, stems removed and julienned
1/4 cup Parmesan cheese

Instructions

Step 1: In a medium bowl, combine ground chuck, Italian panko bread crumbs, 2 tablespoons Parmesan cheese, chopped parsley, 1 clove minced garlic, milk, beaten egg, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and Italian seasoning. Mix thoroughly until well combined.
Step 2: Form the mixture into small meatballs using a scoop or your hands. Place them on a parchment-lined baking sheet and refrigerate until ready to cook.
Step 3: Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and 3 cloves minced garlic. Cover and cook for about 10 minutes, or until the vegetables are soft.
Step 4: Pour in the chicken stock and add the chopped dill, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Bring the mixture to a boil, then reduce to a low boil and cook uncovered for 10 minutes.
Step 5: Stir in the acini di pepe pasta and continue cooking for 6 minutes, or until the pasta is tender.
Step 6: Gently drop the meatballs into the soup. Cook for another 4 minutes, or until the meatballs float to the surface, indicating they are cooked through.
Step 7: Add the fresh spinach leaves and 1/4 cup Parmesan cheese. Stir and cook for an additional 2 minutes until the spinach wilts.
Step 8: Serve the soup immediately while hot and enjoy.

Tips & Variations

For a lighter version, use ground turkey instead of ground chuck for the meatballs.
Fresh herbs like basil or thyme can be added for extra flavor.
If you can’t find acini di pepe pasta, substitute with other small pasta shapes such as orzo or ditalini.
To deepen the soup’s flavor, sauté the vegetables uncovered to caramelize them slightly before adding the stock.

Storage

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The pasta may absorb some broth, so you can add a splash of chicken stock or water when reheating to loosen the soup.

How to Serve

A close-up view of a white cast iron pot filled with clear broth soup containing small light gray meatballs, bright orange diced carrots, dark green leafy kale, and small white grains, all mixed together. A brown wooden spoon is partially submerged on the left side, stirring the soup. The pot has a visible handle at the front and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance and keep them refrigerated. You can also freeze them and add directly to the soup when cooking, just extend the cooking time slightly until they are cooked through.

Can I use vegetable broth instead of chicken stock?

Absolutely, vegetable broth works well for a vegetarian version, but be sure to omit meat or replace meatballs with plant-based alternatives to keep the soup consistent.