Description
This Simple Italian Wedding Soup combines tender homemade meatballs made from a mix of lean ground beef and ground pork with a flavorful broth, pasta, and fresh vegetables. Ready in under an hour, this comforting one-bowl meal is perfect for busy weeknights and features fresh herbs and wholesome ingredients for a satisfying and hearty dinner.
Ingredients
Scale
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup soft white breadcrumb pieces
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced oregano (or 3/4 tsp dried oregano)
- 1/2 cup finely shredded parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
For the Soup:
- 1 tbsp olive oil, plus 1 tbsp more, divided
- 1 1/4 cups diced carrots
- 1 1/4 cups yellow onion, chopped
- 3/4 cup chopped celery stalks
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 5 cans (14.5 oz each) low-sodium chicken broth
- 1 cup uncooked acini di pepe or orzo pasta
- 6 oz chopped baby spinach
- Extra salt and black pepper, to taste
For Serving:
- Finely shredded parmesan cheese
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine lean ground beef, ground pork, soft white breadcrumb pieces, chopped fresh parsley, minced oregano, shredded parmesan cheese, egg, salt, and black pepper. Gently mix with your hands to evenly incorporate ingredients without overworking the meat. Shape into very small meatballs about 3/4 inch to 1 inch in diameter. Place on a large plate.
- Brown the Meatballs: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Working in batches to avoid overcrowding, cook half the meatballs, browning on 2-3 sides for about 4 minutes total. Transfer to a paper towel-lined plate. Repeat with remaining meatballs. Note the meatballs will finish cooking in the soup.
- Sauté the Vegetables: While browning meatballs, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add diced carrots, chopped onion, and celery. Sauté, stirring often, until softened, about 6-8 minutes. Add minced garlic and sauté another minute to enhance aroma.
- Simmer the Soup with Pasta and Meatballs: Pour chicken broth into the pot with sautéed vegetables. Season with salt and black pepper to taste. Bring mixture to a boil over high heat. Add uncooked pasta and browned meatballs. Reduce heat to medium-low, cover, and simmer, stirring occasionally, about 10 minutes, until pasta is tender and meatballs are cooked through. During the last minute, stir in baby spinach until wilted.
- Serve and Garnish: Ladle soup into bowls and sprinkle generously with shredded parmesan cheese. Optionally add a squeeze of fresh lemon juice before serving for brightness.
Notes
- Keep meatballs small (about 3/4-1 inch) to cook quickly and avoid toughness.
- Do not add pasta too early to prevent mushiness; add it last 10 minutes before serving.
- Add spinach gradually at the end to keep leaves vibrant and not slimy.
- Adjust salt after cooking since broth and parmesan add saltiness.
- Use lean ground beef and ground pork for best flavor and texture; turkey or chicken can be substituted but will alter taste.
- Freeze soup without pasta to prevent sogginess; reheat gently on stovetop.
- Prep Time: 16 minutes
- Cook Time: 34 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian Wedding Soup, meatball soup, comforting soup, quick Italian soup, weeknight dinner, homemade meatballs, acini di pepe soup, spinach soup
