Italian Wedding Soup
A cozy Italian soup loaded with tender mini meatballs, fresh vegetables, and tiny pasta. High in protein, fiber-rich, and packed with flavor, it’s a perfect quick and satisfying meal for weeknights or meal prep.
Equipment
- Large mixing bowl (1)
- Non-stick skillet — 1
- Large pot – 1
- Wooden spoon or spatula (1)
- Knife (1)
- Cutting board (1)
- Plate – 1
- Paper Towels (as needed)
Ingredients
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground pork
- ½ cup fresh white bread crumbs from fresh bread
- ¼ cup chopped fresh parsley
- 1 ½ tsp minced fresh oregano or 3/4 tsp dried
- ½ cup finely shredded Parmesan cheese
- 1 large egg
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp olive oil
For the Soup:
- 1 Tbsp olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ 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: Start by gathering all ingredients for the meatballs. In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, finely shredded Parmesan, and one large egg. Season the mixture with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.Using your hands, gently toss and press the mixture together until all ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs tough.
- Shape the Mini Meatballs: Once your mixture is well combined, form it into very small meatballs, roughly 3/4 to 1 inch in diameter. Place each formed meatball on a large plate, leaving a little space between them so they don’t stick together. These bite-sized meatballs will cook quickly and absorb the flavors of the soup perfectly.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers, carefully add half of the meatballs to the pan. Let them sear, turning occasionally so that each side develops a golden-brown crust. This should take about 4 minutes total. Remove the browned meatballs and place them on a plate lined with paper towels to absorb excess oil.Repeat the process with the remaining meatballs. Note: The meatballs do not need to be fully cooked at this stage, as they will finish cooking in the soup.
- Sauté the Aromatic Vegetables: While the meatballs are browning, heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté the vegetables for 6 to 8 minutes, stirring occasionally, until they are softened and fragrant. Add the minced garlic and sauté for an additional minute, allowing its aroma to bloom without burning.
- Add Broth and Seasoning: Pour in all the chicken broth and stir gently to combine with the sautéed vegetables. Taste the broth and season with salt and freshly ground black pepper according to your preference. Bring the mixture to a gentle boil over medium-high heat, creating the perfect base for the soup.
- Incorporate Pasta and Meatballs: Once the broth is boiling, carefully add the dry pasta and the partially cooked meatballs to the pot. Stir gently to ensure the pasta is submerged and the meatballs are evenly distributed. Reduce the heat to medium-low, allowing the soup to simmer.
- Simmer Until Tender: Cover the pot with a lid, leaving a small gap for steam to escape. Let the soup simmer for about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The meatballs should cook through completely, and the pasta should be tender yet firm to the bite.
- Add Fresh Spinach: During the last minute of cooking, stir in the roughly chopped fresh baby spinach. Allow it to wilt gently in the hot soup. This addition not only brightens the flavor but also boosts the soup’s nutritional value with vitamins, minerals, and fiber.
- Final Taste and Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or a pinch of dried oregano if desired. Stir well to ensure even distribution of flavors throughout the soup.
- Serve Warm and Garnish: Ladle the soup into individual bowls. Finish each serving with a generous sprinkle of finely shredded Parmesan cheese. Serve immediately, accompanied by rustic bread or your favorite side, for a comforting and wholesome meal.
Notes
- Use fresh bread for the meatballs for a light, tender texture; stale or dried bread can make them dense.
- Mini meatballs cook quickly—browning is just to seal flavor; they finish cooking in the soup.
- For a more brothy soup, reduce the pasta amount slightly; pasta absorbs liquid as the soup sits.
- Adding a parmesan rind to the simmering soup boosts depth of flavor and richness.
- Spinach should be added at the last minute to preserve color, nutrients, and texture.
- Adjust salt gradually; canned broths can vary in sodium.
- Leftovers taste even better the next day as flavors meld together.
