Italian Wedding Soup

Short Description

A hearty, comforting soup featuring tender mini meatballs, fresh vegetables, spinach, and acini di pepe pasta in a flavorful double-broth base—perfect for a cozy family dinner.

Why You’ll Love This Recipe

• Mini meatballs: Juicy sausage‑and‑beef blend seasoned with Parmesan and Italian spices
• Rich broth: A combination of chicken and beef broth delivers depth and warmth
• Veggie-packed: Loaded with onion, carrots, celery, garlic, and spinach
• Comfort in every spoon: Pasta and meatballs make it satisfying yet light enough for any season

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

• 8 oz ground sausage, casings removed
• 8 oz ground beef
• ½ cup breadcrumbs
• 1 large egg
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese
• 3 Tbsp lukewarm water

For the Soup

• ¼ tsp crushed red pepper flakes
• 2½ Tbsp olive oil
• 1 large yellow onion, diced
• 4 large carrots, peeled and chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 8 cups chicken broth
• 4 cups beef broth
• ⅔ cup acini di pepe pasta
• 4 cups fresh spinach, roughly chopped
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper (plus more to taste)
• ⅔ cup Parmesan cheese
• 3 Tbsp freshly squeezed lemon juice

Directions

Make the Meatballs

1. Preheat oven to 400 °F. Line a baking sheet with parchment paper.
2. In a large bowl, combine sausage, beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, pepper, Parmesan, and water. Mix gently until just combined—avoid over-mixing.
3. Scoop ~2 teaspoons of meat mixture and roll into small balls. Place on baking sheet (about 40 meatballs).
4. Bake for 10 minutes. Remove and set aside.

Prepare the Soup

1. In a large soup pot over medium heat, heat olive oil with red pepper flakes. Add onion, carrots, and celery; sauté 5–6 minutes until tender.
2. Add garlic and cook another minute.
3. Pour in chicken and beef broths, raise heat to medium-high, and bring to a boil. Reduce heat to a gentle simmer and cook for 30 minutes.

Finish the Soup

1. Add acini di pepe and cook for around 6 minutes until pasta is tender.
2. Stir in baked meatballs and chopped spinach; cook until spinach wilts.
3. Add salt, pepper, lemon juice, and Parmesan cheese. Taste and adjust seasoning as needed.

Serve

Ladle into bowls and serve warm with crusty bread and extra Parmesan.

Servings And Timing

• Makes approximately 8 servings
• Prep time: ~20 minutes (simultaneous meatball and veggie prep)
• Cook time: ~30 minutes (soup) + 10 minutes (meatballs)
• Total time: ~50 minutes

Variations

• Cheese ravioli swap: Replace pasta with mini ravioli for a fun twist
• Greens choice: Use kale or swiss chard if spinach isn’t available
• Spicy kick: Increase crushed red pepper flakes or add a dash of hot sauce
• Gluten-free: Use gluten-free breadcrumbs and pasta
• Low-fat option: Omit sausage and use ground turkey; reduce oil to 1 Tbsp

Storage/Reheating

• Refrigerator: Store in airtight containers for up to 3 days
• Freezer: Freeze in portions for up to 2 months
• Reheating: Warm gently on the stovetop or microwave until heated through; add extra broth if thickened

FAQs

Can I cook meatballs ahead of time?
Yes—bake and refrigerate or freeze baked meatballs; add them to soup when reheating.

Can I use just one type of broth?
Yes—use all chicken or all beef broth if preferred, though a mix gives more depth.

Is the pasta necessary?
No—you can omit it or substitute with another small pasta like orzo or ditalini.

Can I make this vegetarian?
Substitute vegetable broth and use plant-based meatballs or chickpeas.

Why add lemon juice?
Brightens the rich flavors and balances the savory broth.

Can I freeze with noodles?
Avoid freezing pasta as it may become mushy; add fresh pasta when reheating.

How spicy is it?
Mild by default—add more red pepper flakes or hot sauce for heat.

Can I use store-bought meatballs?
Yes—just bake or simmer them before adding to the soup.

Is this soup kid-friendly?
Absolutely—tender meatballs and pasta make it appealing to all ages.

How do I make it thicker?
Add more pasta or reduce broth to concentrate flavors.

Conclusion

Italian Wedding Soup is a timeless, heartwarming dish that combines mini meatballs, hearty veggies, tender pasta, and fresh spinach in a rich broth. Easy to prepare and perfect for leftovers, it’s a delicious way to bring warmth and flavor to your table. Enjoy!

Italian Wedding Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Maggie
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A hearty, comforting soup featuring mini meatballs, fresh vegetables, spinach, and pasta in a flavorful double-broth base—ideal for cozy meals.

---

Ingredients

For the Meatballs: 8 oz ground sausage, 8 oz ground beef, ½ cup breadcrumbs, 1 egg, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ½ tsp pepper, ¼ cup grated Parmesan, 3 Tbsp water

For the Soup: ¼ tsp red pepper flakes, 2½ Tbsp olive oil, 1 yellow onion (diced), 4 carrots (chopped), 2 celery stalks (chopped), 8 garlic cloves (minced), 8 cups chicken broth, 4 cups beef broth, ⅔ cup acini di pepe pasta, 4 cups spinach (chopped), 1 tsp salt, ½ tsp pepper, ⅔ cup Parmesan cheese, 3 Tbsp lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Mix meatball ingredients in a bowl, form ~40 small meatballs, and bake for 10 minutes.
3. In a large pot, heat oil and red pepper flakes. Sauté onion, carrot, celery for 5–6 mins. Add garlic and cook 1 more min.
4. Pour in both broths and bring to a boil. Simmer for 30 minutes.
5. Add pasta and cook ~6 mins until tender.
6. Stir in meatballs and spinach; cook until spinach wilts.
7. Add salt, pepper, lemon juice, and Parmesan. Adjust seasoning to taste.
8. Serve hot with bread and extra Parmesan.

Notes

• Use all chicken broth if preferred
• Sub spinach with kale or chard
• Omit sausage for lower fat or use turkey
• Freeze without pasta to prevent sogginess
• Lemon juice balances the rich broth

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 5g
• Sodium: 870mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 80mg