Can I use only ground beef?

Absolutely! The traditional blend of beef and pork gives the meatballs depth, but ground beef alone still tastes great.

Can I freeze Italian Wedding Soup?

Yes—just freeze it without the pasta. Add fresh pasta when reheating to keep the texture perfect.

Can I use a different pasta?

Sure! Orzo, ditalini, or even small shells work well if you can’t find acini de pepe.

How long do leftovers last?

Stored in the fridge, the soup (without pasta mixed in) lasts 3–4 days.

Italian Wedding Soup: 10 Irresistible Flavors to Try

Description

A cozy, flavor-packed Italian Wedding Soup made with tender homemade meatballs, acini de pepe pasta, fresh spinach, and a rich chicken broth. It’s warm, comforting, and perfect for busy weeknights or chilly days.

Ingredients

Scale

Meatballs

½ lb ground beef (85% lean)
½ lb ground pork
1 egg, beaten
½ cup Italian breadcrumbs
¼ cup grated Parmesan
3 cloves garlic, minced
⅓ cup fresh parsley, finely chopped
¾ tsp salt
¼ tsp pepper

Soup

1 Tbsp olive oil
1 yellow onion, diced
1 ¼ cups carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
8 cups chicken broth
2 tsp Italian seasoning
¾ cup acini de pepe pasta (uncooked)
4–5 cups fresh spinach
Salt and pepper, to taste

To Serve

Freshly grated Parmesan

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Instructions

In a bowl, gently mix the ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Roll into ¾-inch meatballs.
Heat olive oil in a large pot over medium-high heat. Brown the meatballs in batches, about 2 minutes per batch. Remove and set aside.
Add onion, carrots, and celery to the pot. Cook for 6 minutes or until softened.
Stir in garlic and Italian seasoning; cook for 1 minute.
Pour in chicken broth and bring to a boil. Reduce to a simmer.
Add browned meatballs and simmer gently.
In a separate pot, cook acini de pepe until al dente. Drain and set aside.
Stir fresh spinach into the soup; cook until wilted, about 2 minutes.
Add pasta to serving bowls, ladle soup over top, and garnish with fresh Parmesan.

Notes

Cook pasta separately to prevent it from absorbing all the broth during storage.
Frozen spinach may be used but fresh gives the best texture.
Meatballs can be made ahead and refrigerated or frozen.

Leftovers stay fresh for 3–4 days when stored without the pasta mixed in.

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

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg