Italian Wedding Soup

3.95 from 19 votes

This Italian Wedding Soup is the kind of comforting, cozy meal that you'll be dreaming of all year long. With tender little meatballs, delicate greens, acini di pepe, and a flavorful broth, it’s simple, satisfying, and perfect for any night of the week.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American, Italian

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt

Keyword: Italian Wedding Soup

Servings:

Author: Carmen Sturdy

Ingredients

Meatballs

½ lbs ground beef
½ lbs mild italian sausage removed from casing
⅓ cup chopped parsley
3 cloves garlic minced
1 egg
½ tsp salt
⅓ cup grated yellow onion
⅓ cup breadcrumbs

Soup

1 tbsp olive oil
1 onion finely chopped
3 cloves garlic minced
2 carrots peeled and chopped into small pieces (should equal 1 ½ cups chopped)
3-4 sticks celery chopped into small pieces should equal 1 ½ cups chopped
8 cups chicken stock
1 tsp lemon juice
2 cups spinach or kale
⅔ cup acini di pepe
¼ cup finely grated parmesan cheese & chopped parsley for garnish

Instructions

In a bowl combine all of the ingredients for the meatballs and using your hands mix everything together until well incorporated.
Use your hands to roll the mixture into ¾ inch sized balls and arrange on a plate.
Heat the olive oil in a large pot on medium high heat. Working in batches add some of the meatballs and sear them for 3-4 minutes until browned in color and then transfer to a plate and continue with another batch of meatballs until they are all seared (don’t worry if they aren’t cooked through).
Add the onion and garlic and saute for 3-4 minutes until the onion begins to soften and then add in the carrots and celery and saute for another 4-5 minutes.
Pour in the chicken stock and lemon juice and bring to a simmer and then add in the pasta and cook for approximately 5 minutes (it should still be undercooked) and then add in the meatballs. Continue to cook for another 2-3 minutes until the pasta is al dente. Add in the spinach and stir for a minute until the spinach has wilted and then remove the pot from the heat.
Divide the soup between bowls and serve topped with lots of grated parmesan cheese and chopped parlsey

Nutrition