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+ servings
bowl of italian wedding soup and spinach with shredded parmesan cheese on top.

Italian Wedding Soup

Amanda
This easy Italian wedding soup recipe is made with mini meatballs mixed with acini de pepe pasta and fresh spinach in a flavorful broth. This homemade soup recipe is perfect for a cold winter night or easy weeknight meal.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes, Soup
Cuisine Italian
Servings 6 servings
Calories 330 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 4 teaspoons Italian seasoning divided
  • 1 large egg
  • ¼ cup plain breadcrumbs
  • 1 Tablespoon olive oil
  • ½ cup diced onions
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 Tablespoon minced garlic
  • 8 cups chicken broth
  • 1 cup acini de pepe pasta
  • 1 cup fresh spinach
  • shredded parmesan cheese for serving

Instructions
 

  • 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 overmix.
  • 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 shredded parmesan cheese on top, if desired.

Notes

Substitutions and Variations

  • Meatballs - Ground beef or a mix of ground beef and ground pork can be used. For a healthier option, try ground chicken or turkey instead. Store bought frozen meatballs can also be used.
  • Acini de pepe - Ditalini, stelline or orzo pasta can also be used.
  • 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.
 

Make Ahead and Storage Instructions

The meatballs can be formed and stored covered with plastic wrap on a sheet pan or plate up to 24 hours ahead of time. Follow the instructions for cooking the meatballs and finishing the soup as directed.
Leftovers will keep for 3-5 days in an airtight container in the refrigerator. The pasta will continue to absorb liquid as it sits in it, so additional broth can be added for reheating. Reheat leftovers over medium low on the stovetop or in the microwave.

Nutrition

Serving: 1.5cupsCalories: 330kcalCarbohydrates: 23gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 1756mgPotassium: 354mgFiber: 2gSugar: 5gVitamin A: 3025IUVitamin C: 4mgCalcium: 66mgIron: 3mg
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