Italian Wedding Soup Made Simple
Warm up your kitchen with "Italian Wedding Soup Made Simple," a comforting and hearty classic that’s easier than ever to prepare. This recipe combines tender, homemade meatballs made from a flavorful mixture of ground beef, pork, breadcrumbs, Parmesan, and spices, simmered to perfection in a savory chicken broth. Diced carrots, celery, and onion add a subtle sweetness, while acini di pepe pasta and fresh spinach (or escarole) bring richness and texture to every spoonful. Ready in just under an hour, this wholesome soup is ideal for weeknight dinners or meal prepping. Serve it piping hot with a sprinkle of extra Parmesan for a crowd-pleasing dish that feels like a warm Italian hug. Perfect for busy cooks looking for easy Italian recipes or comforting soup ideas!
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Recipe Information
Ingredients
- 0.5 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 8 cups Chicken broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, finely diced
- 0.75 cup Acini di pepe pasta
- 4 cups Fresh spinach (or escarole), chopped
- 2 tbsp Fresh parsley, finely chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
Roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. Place them on a plate or tray.
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs and set aside.
In the same pot, add diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables become tender.
Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer.
Add the meatballs back into the pot and simmer for 10 minutes to cook them through.
Stir in the acini di pepe pasta and cook until it is tender, about 6-8 minutes, or according to package instructions.
Add the chopped spinach (or escarole) and parsley to the pot. Stir and cook for an additional 2-3 minutes until the greens are wilted.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot with additional grated Parmesan cheese on top, if desired. Enjoy!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 7835 mg | 341% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.5 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 823 mg | 63% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4918 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
