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A close-up bowl of Italian Wedding Soup featuring mini meatballs, ditalini pasta, and wilted spinach, topped with grated Parmesan cheese.

Italian Wedding Soup

A hearty and comforting Italian Wedding Soup, perfect for a chilly evening. This soup features small meatballs, pasta, and greens in a savory broth.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup
  • 8 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup acini di pepe pasta
  • 5 oz fresh spinach
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • Large pot
  • Mixing bowl

Method
 

  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix gently until just combined. Roll into small 1-inch meatballs.
  2. In a large pot, bring chicken broth to a boil. Add diced carrots and celery. Cook for 5 minutes.
  3. Add the meatballs to the boiling broth. Reduce heat and simmer for 10 minutes, or until meatballs are cooked through.
  4. Stir in the acini di pepe pasta and cook according to package directions, usually about 8-10 minutes.
  5. Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes.
  6. Ladle soup into bowls. Garnish with fresh parsley before serving.

Notes

You can substitute other small pasta shapes for acini di pepe if desired. For a lighter soup, you can use low-sodium chicken broth.

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