This easy Italian Wedding Soup recipe doesn’t get much easier than this! Buon appetito!
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This Italian Wedding Soup recipe is outta this world! I made enough in the hopes we could have soup for days and that’s exactly what we did. I really can’t think of anything better than pasta, meatballs and vegetables in a hot broth. Italian Wedding Soup…delizioso!
You like meatballs, check out my Baked Italian Meatball recipe.
How do you make Italian Wedding Soup from scratch?
Well, Italian Wedding Soup all starts with the meatballs…and they are the best part! Now I usually make my meatballs with ground beef, ground pork and ground veal, but this time I just used ground beef and ground pork. Either way, they’re delicious so go with what you like.
First, in a large bowl, add the egg, breadcrumb, cheese, garlic powder, onion powder, and salt and pepper. With clean hands, mix all together until fully combined. You may need to add more breadcrumbs depending on how wet your mixture is.
Once the meat is all mixed, pull little pieces off and start rolling them into little balls…about 1″ big.
They don’t need to be perfect…in fact, they don’t even need to be perfect circles. Just make sure they’re not too big.
Next, heat some oil in a large Dutch Oven. When hot, add the meatballs. Don’t over cook these here…you just want to get them browned. They’re so small, figure 3-4 minutes total with constant rolling.
Next, remove the meatballs and set aside. Cover. To the same pot, add the vegetables and cook for about 5 minutes. You may need to add a little more olive oil here.
Once the veggies are cooked, add the garlic. Cook for about 30 seconds just to add some flavor.
Next, add the chicken broth and the Italian seasoning and bring to a boil. Once the broth is boiling, drop the heat and simmer.
Finally, add your meatballs and your Acini di Pepe and cook for 10 minutes until the meatballs are cooked through and the pasta is ready.
Tools I used in this recipe:
- Lodge Cast Iron Skillet
- Misen Chef’s Knife
- Nordic Ware Baking Sheet
- Riveira Wooden Cooking Spoons
- J.K. Adams Cutting Board
Easy Italian Wedding Soup Recipe
- Dutch oven
- ½ lb ground beef
- ½ lb ground pork
- salt to taste
- pepper to taste
- 1 egg
- 1 cup 1 cup breadcrumb can use more or less depending on your mixture
- ¼ cup parmigiano-reggiano (or parmesan) grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 oz spinach can use kale too
- 1½ cup onions diced
- 1½ cup carrots diced
- 1½ cup celery diced
- 4 cloves garlic minced
- 8 cups chicken broth
- 1 tbsp Italian seasoning
- 8 oz acini di pepe
- parmigiano-reggiano optional
- fresh parsley chopped, optional
Make the meatballs
- In a large bowl, combine the meats, egg, breadcrumb, salt, pepper, garlic powder, onion powder, and parmigiana-reggiano.
- Using clean hands, mixture the ingredients all together. You may have to use more breadcrumbs as you go along to get the right consistency. You don't want it too wet but you also don't want it too dry.
- These meatballs are meant to be small (about 1") so once the meat is mixed, take a small amount of meat and roll it into a small ball. They don't need to be completely packed, a loose meatball is just fine for this recipe.
Fry the meatballs
- Heat some olive oil in the Dutch Oven. When hot, add the meatballs and fry, rolling frequently until they are brown on all sides. About 3-4 minutes. Remove from the pot and set aside.
Cook the soup
- Add a bit more olive oil to the pot if needed. Add the vegetables and saute for about 5 minutes or so.
- Add the garlic and let cook for about 30 seconds to a minute.
- Add the broth and Italian seasoning. Bring to a boil. When boiling, drop the heat and simmer.
- Add the meatballs back to the pot along with the acini di pepe. Cook for 10 minutes until the pasta and meatballs are cooked.
- Add the spinach and cook until wilted. Taste the soup and add salt and pepper to taste.