Italian Wedding Soup
This Classic Italian Wedding Soup Recipe is nutritious and comforting. It is full of my Nonna's Italian meatballs, vegetables, and acini de pepe pasta. Grab a warm bowl of soup and get cozy. This tasty soup is a timeless family favorite!
Servings: 4 -6 servings
Ingredients
Soup
- 2 tablespoons olive oil
- ¼ cup onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 2 garlic cloves
- 10 cups chicken stock
- ½ cup uncooked acini di pepe pasta or any small pasta variety- suggestions in blog post
- 4 cups fresh baby spinach
- 1 cup freshly grated parmigiano for topping parmesan
- Kosher salt and Freshly ground black pepper to taste
- 1 recipe Italian meatballs
Instructions
- Make the Italian meatballs. Cover and set aside. You can make them ahead of time and store them in an airtight container in the refrigerator up to 24 hours in advance.
- Heat olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies are soft, about 8 minutes; add garlic and saute 1 minute longer.
- Pour in chicken broth, season the soup with salt and pepper to taste, and bring the mixture to a boil. Add the meatballs, and reduce heat to a light boil(about medium or medium-low).
- Cover and cook, occasionally stirring, until the meatballs have cooked through and are tender, about 10 minutes.
- Add the spinach during the last few minutes of cooking.
- Bring salted water to a boil in a separate small pot and cook the pasta according to package directions (about 8-10 minutes). Drain and add the cooked pasta to serving bowls, then add the hot soup on top of the cooked pasta. Alternatively, you can cook the pasta in the soup and add at the same time as the meatballs.
- Serve warm. Sprinkle each serving with freshly grated parmigiano cheese and serve with bread.
Notes
Top Tips for the Best Italian Wedding Soup Recipe
- Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that make these meatballs extra soft. Our family prefers breadcrumbs that make meatballs tough or dry (panko breadcrumbs are an okay variation).
- Use fresh herbs - This highlights the meatballs. Using fresh herbs adds incredible flavor to the meatballs and broth.
- Fresh Parmiggiano Reggiano Cheese - Use the real deal here. It makes such a difference. Read TOP 5 Reasons Why You Should Grate Your Own Cheese.
- Oil your hands, or use a little water to help roll the meatballs. This prevents the meatball mixture from sticking to your hands.
Nutrition
Calories: 761kcal | Carbohydrates: 40g | Protein: 47g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 117mg | Sodium: 1401mg | Potassium: 1421mg | Fiber: 3g | Sugar: 13g | Vitamin A: 12146IU | Vitamin C: 15mg | Calcium: 393mg | Iron: 4mg
