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Italian Wedding Soup Recipe

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★★★★★

4.5 from 62 reviews

Italian Wedding Soup is a classic Italian-American dish featuring flavorful tender meatballs simmered with fresh vegetables, delicate acini di pepe pasta, and leafy spinach in a savory chicken broth, finished with a sprinkle of Parmesan cheese for a comforting and satisfying meal.

Ingredients

Scale

Meatballs

  • 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

Soup Base

  • 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

  1. Prepare the Meatball Mixture: In a medium bowl, thoroughly combine ground chuck, Italian panko bread crumbs, Parmesan cheese, chopped parsley, minced garlic, milk, beaten egg, kosher salt, black pepper, and Italian seasoning until well mixed.
  2. Form Meatballs: Using a small scoop or your hands, shape the mixture into small meatballs. Place them on a parchment-lined baking sheet and refrigerate to firm up while preparing the soup base.
  3. Sauté Vegetables: Heat olive oil over medium heat in a large pot. Add finely chopped onions, carrots, celery, and minced garlic. Cook covered for about 10 minutes until the vegetables are softened and fragrant.
  4. Add Broth and Herbs: Pour in the chicken stock, add chopped fresh dill, oregano, kosher salt, and ground black pepper. Bring to a boil, then reduce to a low boil and simmer uncovered for 10 minutes to meld the flavors.
  5. Cook Pasta: Stir in the acini di pepe pasta and cook for approximately 6 minutes until the pasta is tender but still al dente.
  6. Cook Meatballs in Soup: Gently drop the chilled meatballs into the simmering soup. Continue cooking for about 4 minutes, or until the meatballs rise to the surface, indicating they are cooked through.
  7. Add Spinach and Parmesan: Stir in the julienned fresh spinach and sprinkle with Parmesan cheese. Cook an additional 2 minutes to wilt the spinach and blend the cheese flavor.
  8. Serve: Ladle the soup into bowls and serve immediately while hot and flavorful.

Notes

  • Using fresh parsley and dill adds vibrant herbaceous notes, but dried can be substituted if needed.
  • Refrigerating meatballs before cooking helps them hold their shape while simmering.
  • Acini di pepe pasta is traditional, but small pasta like orzo or pastina can be used as a substitute.
  • For a richer broth, use homemade chicken stock or low-sodium options to control salt levels.
  • This soup can be made ahead: keep meatballs separate and add fresh at serving time for best texture.

Keywords: Italian Wedding Soup, meatball soup, acini di pepe, chicken broth soup, Italian soup recipe

Find it online: https://heutigemahlzeiten.com/italian-wedding-soup-recipe/