Italian Wedding Soup
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.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 6
Ingredients
- 1 lb1 lb1 lb Ground Beef
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 4 tsp4 tsp4 tsp Homemade Italian Seasoning Blend (click for recipe), or store-bought (DIVIDED USE)
- 1 whole1 whole1 whole Egg, large
- 0.25 cup0.25 cup0.25 cup Breadcrumbs, plain
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 0.5 cup0.5 cup0.5 cup Celery, diced
- .5 cup.5 cup.5 cup Carrots, diced
- .5 cup.5 cup.5 cup Yellow Onion, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 8 cup8 cup8 cup Homemade Chicken Stock (click for recipe), or store-bought
- 1 cup1 cup1 cup Acini di Pepe Pasta
- 1 cup1 cup1 cup Baby Spinach
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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.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Meat Nightshade Free Nut Free Other Shellfish Free Soups Sugar Alcohol Free| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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