Italian Wedding Soup with Meatballs

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3/4 cup small pasta such as acini di pepe, orzo, or small shells
• 5 oz (140 g) fresh spinach, roughly chopped
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, optional

Instructions

1. Make the Meatballs:
   In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined.
2. Shape the Meatballs:
   Roll the mixture into small meatballs, about 1 inch in diameter. You should get approximately 35–40 meatballs.
3. Brown the Meatballs:
   Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches and cook for about 5–7 minutes, turning occasionally, until browned on the outside. They do not need to be fully cooked yet. Transfer to a plate.
4. Sauté the Vegetables:
   In the same pot, add the diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften. Add minced garlic and cook for another 30 seconds.
5. Add the Broth:
   Pour in the chicken broth. Add Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil.
6. Cook the Meatballs:
   Return the browned meatballs to the pot. Reduce the heat and simmer for about 10–12 minutes, or until the meatballs are completely cooked through.
7. Add the Pasta:
   Stir in the pasta and cook according to the package directions, usually about 7–10 minutes, until tender.
8. Add the Spinach:
   Stir in the chopped spinach and cook for 2–3 minutes until wilted.
9. Finish the Soup:
   Stir in Parmesan cheese and fresh parsley. Add lemon juice if desired for a little brightness. Taste and adjust salt and pepper.
10. Serve:
    Ladle the hot soup into bowls and sprinkle with extra Parmesan cheese and fresh parsley.

Nutrition Information Per Serving (approximate)

• Calories: 390 kcal
• Protein: 29 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Net Carbs: 23 g
• Total Fat: 19 g
• Saturated Fat: 7 g
• Cholesterol: 105 mg
• Sodium: 1,050 mg
• Potassium: 720 mg
• Sugar: 5 g

Nutritional values can vary depending on the exact brands and ingredients used.

Nut Information

• Contains: Dairy (Parmesan cheese)
• Contains: Egg
• Contains: Wheat/gluten if regular breadcrumbs and wheat-based pasta are used
• Nuts: No tree nuts or peanuts are included in the standard recipe
• For a nut-free preparation: Use certified nut-free breadcrumbs and check all packaged ingredients for cross-contamination warnings.

Q/S

Q: Can I use another type of meat?
A: Yes. Ground turkey, chicken, pork, or a mixture of beef and pork works well.

Q: Can I bake the meatballs instead of frying them?
A: Yes. Bake at 400°F (200°C) for about 15–18 minutes, then add them to the soup.

Q: What pasta is best for Italian Wedding Soup?
A: Acini di pepe is traditional, but orzo, ditalini, small shells, or another tiny pasta works well.

Q: Can I make this soup ahead of time?
A: Yes. Store it in the refrigerator for up to 3–4 days. The pasta may absorb some of the broth as it sits.

Q: Can I freeze Italian Wedding Soup?
A: Yes, but for the best texture, freeze the soup before adding the pasta. Add freshly cooked pasta when reheating.

Q: How do I make it low-carb?
A: Replace the pasta with cauliflower rice, zucchini noodles, or extra spinach.

Q: Can I use frozen spinach?
A: Yes. Use about 5 oz (140 g) frozen spinach, thawed and well-drained.

Q: How do I know the meatballs are done?
A: The safest check is an internal temperature of 160°F (71°C) for ground beef.

Q: Can I make the soup creamy?
A: Yes. Stir in about 1/2 cup heavy cream near the end for a creamy version.