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Classic Italian Wedding Soup: A Comforting Meal Ready Fast

Close-up of a bowl of amazing wedding soup featuring small meatballs, elbow macaroni, and dark leafy greens in a clear broth.
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Prepare this classic Italian Wedding Soup featuring tender mini meatballs, fresh greens, and small pasta in a savory broth. This recipe offers a nourishing, straightforward meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef and ground pork mixture (half each)
  • 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
  • 6 cups chicken broth (low sodium preferred)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small yellow onion, chopped
  • 1 cup acini di pepe pasta or small shell pasta
  • 5 ounces fresh spinach or escarole, roughly chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Combine ground beef and pork, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, oregano, salt, and pepper in a bowl. Mix gently with your hands until just combined; do not overmix.
  2. Roll the meat mixture into small meatballs, about 1/2 to 3/4 inch in diameter. You should have about 40-50 meatballs.
  3. Pour the chicken broth into a large pot or Dutch oven and bring to a simmer over medium heat. Add the carrots, celery, and onion to the broth. Simmer for 10 minutes until vegetables begin to soften.
  4. Gently drop the meatballs into the simmering broth one by one. Cook for about 5 minutes until they float to the top and are cooked through. Skim off any foam that rises to the surface.
  5. Add the acini di pepe pasta to the pot. Cook according to package directions, usually 6 to 8 minutes, until al dente.
  6. Stir in the fresh spinach or escarole during the last 2 minutes of cooking, allowing it to wilt into the hot broth.
  7. Taste the soup and adjust salt and pepper if needed.
  8. 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 come together. Overmixing creates tough meatballs.
  • You can substitute ground turkey or chicken for the beef/pork blend for a lighter version.
  • If you prefer a clearer broth, lightly brown the meatballs in a separate pan before adding them to the simmering broth.

Nutrition

Find it online: https://pureplatepath.com/wedding-soup-classic-italian-meatball-soup-recipe/