Italian Wedding Soup
Italian Wedding Soup with tender baked meatballs, tiny pasta, vegetables, and greens in a savory chicken broth. It’s hearty, brothy, and packed with flavor.
Servings: 8 servings
Ingredients
Meatballs
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- ⅓ cup milk
- 1 large large egg
- 2 tablespoons fresh chopped parsley
- 2 garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground beef
- ½ pound ground Italian sausage
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 12 cups chicken broth or chicken stock
- ¾ cup acini di pepe or another small pasta such as orzo or ditalini
- 3 cups baby spinach roughly chopped, or escarole
- grated parmesan cheese for serving
- fresh chopped parsley for serving
- 1 lemon optional, sliced into wedges
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.
- Add the breadcrumbs, Parmesan, milk, egg, parsley, garlic, salt, and pepper to a large bowl. Stir until thoroughly combined.
- Add the ground beef and sausage. Gently mix just until the meat is evenly incorporated into the breadcrumb mixture. Avoid overmixing.
- Roll the mixture into small meatballs, about ¾ inch in diameter, and arrange them on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the meatballs are lightly browned and cooked through. Set aside while you prepare the soup.
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, tomato paste, salt, and oregano. Cook for about 1 minute, stirring frequently, until the garlic is fragrant. Pour in the chicken broth and bring to a boil.
- Stir in the acini di pepe. Reduce the heat and simmer until the pasta is tender, about 8 to 10 minutes, or according to the package directions. Stir occasionally so the pasta does not stick to the bottom of the pot.
- Add the baked meatballs and spinach during the last 2 to 3 minutes of cooking. Simmer until the spinach is wilted and the meatballs are heated through. If using escarole, add it about 5 minutes before the soup is finished. Taste and season with additional salt and black pepper as needed.
- Ladle into bowls and serve with grated Parmesan and fresh parsley. Add a squeeze of lemon if desired.
Notes
Mix the meatballs gently. Combine the breadcrumbs, milk, egg, Parmesan, garlic, and seasonings before adding the meat. This distributes everything evenly without overworking the meat.
Why bake the meatballs? I initially cooked the meatballs directly in the broth, but they released too much fat into the soup. Baking them separately lets the excess fat render onto the baking sheet instead.
Choose your greens. Spinach is mild and wilts quickly. Escarole takes a little longer to soften and has a slightly bitter, more traditional flavor.
For leftovers: Acini di pepe continues to absorb broth as it sits. If you expect leftovers, cook the pasta separately and add it to individual bowls. Store the pasta and soup separately in the refrigerator.
Other pasta options: Ditalini, orzo, stelline, or another small pasta can replace the acini di pepe.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 31g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 950mg | Fiber: 4g | Sugar: 7g
