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Hearty Italian Wedding Soup

Jessica T. Brown
A hearty, protein-packed Italian soup featuring tender mini meatballs, fresh vegetables, and delicate pasta, enriched with spinach and parmesan—perfect for quick, satisfying, and wholesome family meals.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian

Equipment

  • 1 Large mixing bowl
  • 1 Non-Stick Skillet
  • 1 Large Stock Pot,
  • 1 Food Processor (optional)
  • Measuring Cups & Spoons

Ingredients
  

Meatballs

  • 8 oz lean ground beef
  • 8 oz ground pork
  • 1/2 cup fresh white bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tsp minced fresh oregano or 3/4 tsp dried
  • 1/2 cup finely shredded parmesan
  • 1 large egg
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil

Soup

  • 1 Tbsp olive oil
  • 1 1/4 cups chopped carrots
  • 1 1/4 cups chopped yellow onion
  • 3/4 cup chopped celery
  • 4 cloves garlic minced (about 1 1/2 Tbsp)
  • 5 14.5 oz cans low-sodium chicken broth
  • 1 cup dry acini di pepe or orzo pasta
  • 6 oz fresh baby spinach roughly chopped
  • Finely shredded parmesan for serving

Instructions
 

  • Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and pork with fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, salt, and pepper.
    Use your hands or a spoon to gently mix until all ingredients are evenly distributed, being careful not to overwork the meat to keep the meatballs tender.
  • Shape the Meatballs: Take small portions of the mixture and roll them into tiny, uniform meatballs about ¾ to 1 inch in diameter.
    Place them on a plate or tray, leaving a little space between each to prevent sticking, which helps them cook more evenly later.
  • Brown the Meatballs: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
    Add half the meatballs and cook for about 4 minutes, turning occasionally so each side gets a nice golden-brown sear.
    Remove to a paper towel-lined plate and repeat with the remaining meatballs.
    Note: they will finish cooking in the soup.
  • Sauté the Vegetables: In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat.
    Add the chopped carrots, onions, and celery, and cook for 6–8 minutes until the vegetables are soft and aromatic.
    Stir in minced garlic and sauté for another minute, being careful not to burn it.
  • Simmer the Soup: Pour the chicken broth into the pot with the sautéed vegetables, season with salt and pepper, and bring to a gentle boil.
    Add the pasta and browned meatballs, reduce the heat to medium-low, and cover.
    Simmer for about 10 minutes, stirring occasionally until the pasta is tender and meatballs are fully cooked.
  • Finish with Spinach and Serve: Stir in the chopped baby spinach during the final minute of cooking to preserve its bright color and nutrients.
    Ladle the soup into bowls, sprinkle generously with parmesan, and serve warm for a comforting, nutrient-packed meal that’s perfect any day of the week.

Notes

  • Use rustic, hearty bread for the bread crumbs to enhance the meatball texture and flavor.
  • If you prefer a lighter soup, reduce the pasta to ¾ cup for a more brothy consistency.
  • Adding a parmesan rind while simmering the soup will enrich the flavor without overpowering it.
  • Meatballs do not need to be fully cooked in the skillet; they will finish cooking in the soup.
  • Leftover soup can thicken as it sits; add extra broth or water when reheating if needed.
  • Fresh spinach should be added at the very end to retain color, texture, and nutrients.