Classic Italian Wedding Soup Recipe
Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Description
This Classic Italian Wedding Soup Recipe is the ultimate comforting and flavorful dish, perfect for a cozy meal any time of the year. It features tender, juicy meatballs, fresh and vibrant vegetables, and delicate pasta all simmered together in a rich, savory broth. This classic Italian comfort food is not only satisfying but also brings a sense of tradition and warmth to your table. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to impress with its hearty flavors and nostalgic charm.
Ingredients
- olive oil
- ground beef
- ground pork
- egg, beaten
- Italian breadcrumbs
- Parmesan cheese, grated
- cloves garlic, minced
- fresh parsley, finely chopped
- salt
- pepper
- yellow onion, diced
- carrots, diced
- celery ribs, diced
- cloves garlic, minced
- chicken broth
- Italian seasoning
- acini de pepe pasta, uncooked
- fresh spinach
- Salt/pepper to taste
- Parmesan cheese, freshly grated
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Instructions
- Make Meatballs: Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
- Sauté Vegetables: Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
- Add Seasonings: Add the garlic and Italian seasoning and cook for 1 minute.
- Simmer Soup: Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the cooked meatballs and simmer gently.
- Cook Pasta: Boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage. If you don’t anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)
- Wilt Spinach: Stir in the spinach and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!