Description
This Italian wedding soup is a heartwarming blend of savory homemade meatballs, tender vegetables, and delicate acini de pepe pasta in a rich chicken broth. Wilted spinach adds freshness and balance to this traditional Italian-American classic, making it perfect for any weeknight dinner or cozy weekend meal.
Ingredients
For the Meatballs:
1 tablespoon olive oil (for browning)
1 lb ground beef (85% lean)
1 egg, beaten
½ cup plain breadcrumbs
¼ cup grated Parmesan cheese
3 garlic cloves, minced
⅓ cup finely chopped fresh parsley
¾ teaspoon salt
¼ teaspoon black pepper
For the Soup:
1 yellow onion, diced
1¼ cups carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons Italian seasoning
¾ cup acini de pepe pasta (or similar small pasta)
4 to 5 cups fresh spinach
Salt and pepper, to taste
Optional Garnish:
Additional Parmesan cheese, grated
Instructions
1. In a large bowl, gently mix together ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Form into small meatballs, about ¾-inch in size.
2. Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per batch, turning to get a good sear. They will finish cooking in the soup. Set aside.
3. In the same pot, reduce heat to medium. Add onions, carrots, and celery. Sauté for 6 minutes until softened. Stir in garlic and Italian seasoning, cooking for another minute.
4. Pour in the chicken broth and bring it to a boil. Reduce to a simmer, then gently return the browned meatballs to the pot. Simmer uncovered for about 10–15 minutes.
5. While the soup simmers, cook pasta in a separate pot according to package directions until al dente. Drain and set aside.
6. Stir fresh spinach into the soup and cook for 1–2 minutes, just until wilted.
7. Place a scoop of cooked pasta into each bowl. Ladle soup over the pasta. Garnish with grated Parmesan if desired.
Notes
Cook the pasta separately to keep the broth clear and the pasta from getting too soft.
This soup stores well—keep pasta and broth separate when refrigerating.
Feel free to substitute kale or escarole for spinach, or use turkey instead of beef for the meatballs.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-American