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Classic Italian Wedding Soup with Tender Meatballs

A close-up of a steaming bowl of wedding soup featuring small meatballs, acini di pepe pasta, and wilted spinach in broth.
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Make this classic Italian Wedding Soup at home. It features small, tender meatballs, fresh spinach, and acini di pepe pasta in a savory, flavorful broth. This recipe is comforting and perfect for a hearty weeknight dinner.

Ingredients

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  • 1 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 1 tablespoon olive oil
  • 1/2 cup acini di pepe pasta (or other tiny pasta)
  • 5 ounces fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground beef, ground sausage, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into small meatballs, about 1/2 to 3/4 inch in diameter. You should have about 40 to 50 meatballs.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook until softened, about 5 to 7 minutes.
  4. Pour in the chicken broth and bring the mixture to a simmer.
  5. Gently drop the raw meatballs into the simmering broth. Cook for about 10 minutes, skimming off any foam that rises to the surface.
  6. Add the acini di pepe pasta to the pot. Cook according to the pasta package directions, usually about 6 to 8 minutes, until al dente.
  7. Stir in the fresh spinach during the last 2 minutes of cooking, allowing it to wilt into the soup.
  8. Taste the broth and adjust salt and pepper if needed.
  9. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For the most tender meatballs, mix the meatball ingredients by hand just until they hold together. Overmixing makes them tough.
  • If you prefer a richer broth, use half chicken broth and half good quality beef broth.
  • You can prepare the meatballs a day ahead and store them covered in the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/easy-one-pot-wedding-soup-recipe/