Italian Wedding Soup Recipe

Italian · Soup · 50 min total

A classic Italian soup featuring tender meatballs, leafy greens, and tiny pasta in a flavorful broth, perfect for a comforting meal.

Ingredients

• 1 lb ground pork
• 1/2 cup grated Parmesan cheese
• 1/3 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup acini di pepe pasta (or other small pasta)
• 5 oz fresh spinach, roughly chopped

Instructions

1. In a bowl, combine ground pork, Parmesan, breadcrumbs, egg, garlic, salt, and pepper. Mix gently and form into 1-inch meatballs.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Add chicken broth and bring to a boil. Gently drop meatballs into the broth. Reduce heat to low and simmer for 10 minutes.
4. Stir in pasta and cook until al dente, about 8 minutes.
5. Add spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper. Serve hot with extra Parmesan.

Tips

• Use a small cookie scoop to make uniform meatballs.
• Substitute ground chicken or turkey for a lighter version.
• Soup can be refrigerated for up to 3 days; pasta may absorb broth, so add extra broth when reheating.
• Freeze meatballs separately for quick assembly later.

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