Italian Wedding Soup

Italian Wedding Soup is a comforting, classic soup with tender meatballs, a hearty broth, fresh vegetables, and delicate pasta. The name originates not from weddings but from the “marriage” of ingredients, as the blend of meat, greens, and pasta creates a perfect harmony of flavors and textures. This soup is perfect for chilly days and makes a satisfying, warming meal when served with crusty bread or a light salad.

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Ingredients

For the Meatballs

• 8 oz lean ground beef
• 8 oz lean ground pork
• ½ cup fresh bread crumbs (see tips)
• ½ cup shredded Parmesan cheese
• 3 tbsp fresh parsley, chopped
• 1 large egg
• 1 tsp kosher salt
• ½ tsp dried oregano
• ½ tsp black pepper
• 2 tbsp olive oil

For the Soup

• 1 medium yellow onion, minced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• ¼ tsp black pepper
• ¼ tsp dried dill
• ½ cup dry white wine (or additional chicken broth)
• 9 cups chicken broth
• 1 cup acini di pepe (or other small pasta like ditalini or orzo)
• 5 oz fresh baby spinach, chopped
• Shredded Parmesan cheese, for serving

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Instructions

1. Make the Meatballs

• In a large bowl, combine the ground beef, pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper. Mix gently until just combined.
• Shape the mixture into small, 1-inch meatballs.

1. Brown the Meatballs

• Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the meatballs and cook for about 3 minutes per side, turning to brown evenly. Transfer to a plate and repeat with the remaining meatballs.

1. Start the Soup Base

• Reduce the heat to medium. In the same pot, add the onions, carrots, and celery (add more oil if needed) and cook for about 6 minutes until softened. Add garlic, cooking briefly until fragrant. Season with black pepper and dill.

1. Deglaze and Simmer

• Pour in the white wine and scrape the browned bits from the pot’s bottom for added flavor. Stir in the chicken broth, then bring to a boil.

1. Add Pasta and Meatballs

• Add the pasta and browned meatballs to the pot. Simmer for 8-10 minutes until the pasta is tender and the meatballs are fully cooked.

1. Finish with Spinach

• In the last minute, add the spinach and let it wilt. Taste and adjust seasonings as needed.

1. Serve

• Ladle the hot soup into bowls and sprinkle with shredded Parmesan. Enjoy!

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Tips for the Best Italian Wedding Soup

• Breadcrumbs: Fresh bread crumbs create a tender texture. To make your own, pulse stale bread in a food processor until finely crumbled.
• Meatball Size: Smaller meatballs ensure quicker cooking and are perfect for spoonful-sized bites.
• Deglazing: Don’t skip the deglazing step! It adds depth by incorporating flavorful bits into the soup.
• Storage: If you anticipate leftovers, cook the pasta separately and add it to each serving. This prevents the pasta from absorbing too much broth over time.

This Italian Wedding Soup offers a delicious and satisfying blend of textures and flavors, perfect for a cozy meal at home.