Italian Wedding Soup (Edit recipe)

This classic Italian wedding soup is a cozy recipe that is great for lunch or dinner. Made in less than 45 minutes with mini meatballs and acini de pepe pasta, this easy soup is a hearty meal.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	349
Fat:	14 g
Carbohydrates:	30 g
Protein:	25 g
Cholesterol:	67 g
Sodium:	256 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

1 lb Ground Beef
1 tsp Kosher Salt
0.25 tsp Black Pepper
0.25 tsp Garlic Powder
4 tsp Homemade Italian Seasoning Blend (click for recipe), or store-bought (DIVIDED USE)
1 whole Egg, large
0.25 cup Breadcrumbs, plain
1 Tbsp Olive Oil
0.5 cup Celery, diced
.5 cup Carrots, diced
.5 cup Yellow Onion, diced
1 Tbsp Garlic, minced
8 cup Homemade Chicken Stock (click for recipe), or store-bought
1 cup Acini di Pepe Pasta
1 cup Baby Spinach

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the ground beef, salt, pepper, garlic powder, and 1 teaspoon of the Italian seasoning. Add in egg and breadcrumbs and using hands or a mixing spoon, mix everything until just combined. Be careful not to over mix.
Using a cookie scoop or spoon, measure out about 1 ½ tablespoons of the meat mixture and shape into a small meatballs. The mixture should yield approximately 16-20 mini meatballs.
In a large pot or dutch oven, heat the olive oil over medium heat until it starts to shimmer. Add half of the meatballs to the pot and brown for 2-3 minutes on each side. Remove from the pot, set aside and repeat with the remaining meatballs.
To the pot, add in diced onions, carrots, celery, and garlic and saute for 3-5 minutes until the vegetables start to soften.
Add in chicken broth and the remaining 3 teaspoons of Italian seasoning. Scrape the bottom of the pot to remove any bits that may be stuck on it.
Increase heat to medium high and add in acini de pepe pasta and browned meatballs. Bring mixture to a boil and then reduce heat to medium low and simmer for 10-15 minutes until both pasta is al dente and the meatballs are cooked through.
Remove soup from the heat and stir in fresh spinach.
Serve with parmesan cheese on top, if desired.

Notes

Spinach - Escarole or kale can be used as a substitute or in addition.
Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
Vegetarian - Omit the mini meatballs and use vegetable broth.
Gluten Free - Substitute the bread crumbs and pasta with a gluten free substitute.
Dairy Free - Omit the parmesan cheese or replace with a vegan substitute.
Leftovers - Keep refrigerated in an airtight container for 3-5 days. Reheat in the microwave or on the stovetop.
Make Ahead - The meatballs can be formed and stored covered with plastic wrap on a sheet pan or plate up to 24 hours ahead of time.