Italian Wedding Soup

Italian Wedding Soup is a flavorful soup consisting of small bite-size meatballs, tender veggies and spinach in a simple parmesan infused broth. The soup is then ladled over cooked ancini di pepe pasta and served with a sprinkle or two of freshly grated parmesan cheese.

Italian Wedding Soup is a labor of love.

And it’s totally worth it. This isn’t a difficult recipe, but it does take a bit of time to hand mix the meatballs, roll them into bite-size balls and then brown them all in a dutch oven. However the result is so worth the time spent. Of course you could bake the meatballs in the oven, however you miss out on so much flavor (fond) that accumulates in the pot when you brown them on the stove top.

It’s one of my family’s favorite soups and I love to make it for dinner on a snowy winter evening. I serve with either torn crusty bread or a sourdough grilled cheese sandwich.

Prepare to fall in love, my friends.

To Make This Italian Wedding Soup You Will Need:

for the meatballs:

• lean ground beef – The ground pork will yield more fat so I go with a leaner ground beef (96/4 or 92/8).
• ground pork – Use 85/15 or 80/20 ground pork.
• egg – Acts as a binder for the meatballs.
• italian breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
• parmesan cheese – Lends a rich, savory and slightly nutty flavor.
• garlic – Adds distinct punchy flavor.
• shallot – Or can substitute with a yellow onion.
• kosher salt – Enhances the flavors of the meatballs.
• freshly ground black pepper – For distinct bite and flavor.

for the soup:

• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• carrots – Adds color and subtle sweetness.
• celery – Lends earthy flavor and delicious texture.
• garlic – Adds distinct punchy flavor.
• parmesan cheese rind – This will infuse the soup with umami flavor.
• low-sodium chicken broth – Use homemade or store-bought.
• italian seasoning – Use homemade or store-bought.
• ancini di pepe – Translates to “seeds of pepper” and is a small round pasta also known as pastina.
• baby spinach – Adds vitamins, minerals and a pop of green.

Make The Meatballs:

In a bowl, measure and add 1/2 pound both lean ground beef and ground pork, 1 beaten egg,  1/2 cup italian breadcrumbs, 1/4 cup freshly grated parmesan cheese, 3 cloves grated fresh garlic, 1 small shallot (finely chopped), 1 teaspoon kosher salt and 1/2 teaspoon f freshly ground black pepper.

I like to use a fork to combine the meat mixture.

Mix until thoroughly combined.

Use a small scoop to measure out the meatball mixture, you need about 1/2 a tablespoon rolled into balls. You should have about 60 to 62 meatballs.

Heat 1 tablespoon olive oil or avocado oil in a large 6 to 7-quart dutch oven.

Working in batches, brown the meatballs on all sides. Adding more olive oil as needed.

Once the meatballs are browned, transfer them to a clean plate and repeat with the remaining meatballs.

While browning the meatballs, prepped the veggies and garlic. Finely dice 2 medium carrots, 3 short stalks of celery, 1 medium yellow onion and 3 cloves fresh garlic.

Make The Soup:

Once the meatballs are browned, add the onions, carrot and celery with a pinch of kosher salt. Stir and cook for 6 to 8 minutes or until softened.

Next add in the minced garlic and 2 tablespoons italian seasoning.

Stir and cook for 2 minutes.

Add in the parmesan rind.

Pour in 8 cups of low-sodium chicken broth. Cover and bring to a boil.

Once boiling, add the meatballs into the the bubbling broth.

Cover and reduce the heat to medium-low and simmer for 30 minutes.

After 30 minutes, reduce heat to low. Add in the 2-1/2 ounces of chopped baby spinach. Stir occasionally until wilted.

Cook The Pasta:

While the spinach wilts, bring a pot of salted water to boil. Then add in 3/4 cup of ancini de pepi. Cook the pasta following the package directions.

Taste and season the soup with kosher salt and freshly ground black pepper. For me it was 1-1/2 teaspoons kosher salt and lots of freshly ground black pepper.

Stirring well to incorporate.

Don’t forget to remove the parmesan rind.

Once the pasta is cooked, divide among bowls or simply add to soup pot.

Then ladle soup among bowls.

I sprinkle a little extra parmesan cheese over top and enjoy it with a grilled cheese or torn sourdough bread.

This soup is light, flavor and satisfying and it’s one of my family’s favorite soups.

Enjoy! And if you give this Italian Wedding Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!