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Italian wedding soup recipe

Italian Wedding Soup

This classic Italian Wedding Soup combines tender meatballs, fresh vegetables, and small pasta in a flavorful chicken broth. It’s a comforting, nourishing dish perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 cup small pasta acini di pepe or orzo
  • 4 cups fresh spinach chopped

Method
 

  1. In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, oregano, salt, and pepper until well combined.
  2. Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
  3. Heat olive oil in a pot over medium heat. Brown the meatballs on all sides, then set aside.
  4. Add onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
  5. Pour in chicken broth and add the bay leaf. Bring the soup to a boil.
  6. Add pasta and cook until al dente, about 6-8 minutes.
  7. Return meatballs to the pot. Stir in chopped spinach and cook until wilted.
  8. Remove bay leaf. Adjust salt and pepper to taste. Serve hot and enjoy.

Notes

Use fresh herbs like parsley or basil for garnish and extra aroma. Acini di pepe or orzo works best for pasta; small shapes cook quickly. Leftovers reheat well but avoid overcooking the pasta during initial cooking. Pair with garlic bread or a crisp white wine like Pinot Grigio for a complete meal.