Italian Wedding Soup

127 1 minute read

Warm, wholesome, and brimming with comfort—Italian Wedding Soup is a beautiful harmony of tender meatballs, vibrant veggies, tiny pasta, and savory broth. This version uses lean ground beef for a wholesome twist without sacrificing any of the classic richness. Whether it’s for a quiet family dinner or a comforting dish on a chilly evening, this soup is sure to hit the spot.

Ingredients

For the Meatballs
Lean ground beef	16 oz
Fresh white breadcrumbs	1/2 cup
Fresh parsley, chopped	1/4 cup
Fresh oregano, minced	1 1/2 tsp
Parmesan cheese, finely shredded	1/2 cup
Large egg	1
Salt and pepper	To taste
Olive oil (for browning)	1 tbsp

For the Soup
Olive oil	1 tbsp
Carrots, diced (about 1/4 inch)	1 1/4 cups
Yellow onion, diced	1 1/4 cups
Celery, diced (about 1/4 inch)	3/4 cup
Garlic, minced	4 cloves
Low-sodium chicken broth	5 cans (14.5 oz each)
Acini de pepe or orzo pasta	1 cup
Fresh spinach, chopped	6 oz
Parmesan cheese, for garnish	To taste

Instructions

1. Make the Meatballs

In a large bowl, gently mix ground beef, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper until evenly combined.
Roll into small meatballs (about 3/4 to 1 inch wide) and place on a plate.
Heat olive oil in a large nonstick skillet over medium-high heat.
Brown the meatballs in batches for about 4 minutes, turning occasionally to brown 2–3 sides. Transfer to a paper towel–lined plate. (They’ll finish cooking in the soup.)

2. Build the Soup Base

In a large pot, heat olive oil over medium-high. Add diced carrots, onions, and celery. Sauté for 6–8 minutes, until softened.
Add garlic and cook for 1 more minute until fragrant.

3. Simmer

Pour in the chicken broth. Season with salt and pepper to taste.
Bring to a boil, then reduce to a gentle simmer.

4. Add Pasta & Meatballs

Stir in the pasta and pre-browned meatballs. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through.