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Classic Italian Wedding Soup with Tender Meatballs

A white bowl filled with homemade wedding soup featuring small meatballs, orzo pasta, spinach, and cheese.

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Make this classic Italian Wedding Soup, featuring tender meatballs, fresh greens, and small pasta in a rich, flavorful broth. It is a hearty, comforting dish perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 lb ground beef and ground sausage mix (for meatballs)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth (homemade Italian broth recommended)
  • 1/2 cup acini di pepe pasta (or other tiny pasta)
  • 4 cups fresh spinach or escarole, chopped
  • Salt and pepper to taste

Instructions

  1. Combine ground beef, sausage, breadcrumbs, Parmesan cheese, egg, milk, parsley, salt, and pepper in a bowl. Mix gently until just combined. Do not overmix.
  2. Roll the meat mixture into small, marble-sized meatballs. You should have about 40-50 meatballs.
  3. In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat.
  4. Gently drop the raw meatballs into the simmering broth. Cook for about 10 minutes, or until the meatballs float and are cooked through.
  5. Add the acini di pepe pasta to the pot. Cook according to package directions, usually about 6-8 minutes, until al dente.
  6. Stir in the chopped spinach or escarole during the last 2 minutes of cooking until the greens wilt.
  7. Taste the broth and adjust seasoning with salt and pepper if needed.
  8. Serve this hearty soup hot. This is a great one pot soup idea for a weeknight meal.

Notes

  • For the best flavor, use high-quality ground sausage in your meatballs.
  • You can make the meatballs ahead of time and store them in the refrigerator for up to 2 days before cooking.
  • This recipe is excellent for make ahead soup; cool completely before storing in an airtight container in the refrigerator for up to 3 days.

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