Description
This hearty Italian Wedding Soup with Meatballs is a cozy, comforting classic that brings tender, garlicky meatballs, delicate pasta, and vibrant spinach together in a rich chicken broth. It’s simple enough for a weeknight yet elegant enough for entertaining a full, satisfying meal in one warming bowl.
Ingredients
Scale
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- For the Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup small pasta (such as acini di pepe or orzo)
- 2 cups fresh spinach, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper. Mix gently with your hands or a fork until just combined; do not overwork the meat.
- Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray. You should get roughly 30–36 meatballs, depending on size.
- In a large pot or Dutch oven, bring the chicken broth to a gentle boil over medium-high heat.
- Carefully add the meatballs to the simmering broth. Reduce heat slightly and cook for about 10 minutes, or until the meatballs are cooked through and float to the surface.
- Add the diced carrots, celery, onion, and minced garlic to the pot. Stir in the dried oregano along with a pinch of salt and pepper. Reduce the heat to medium-low and let the soup simmer for 15 minutes, or until the vegetables are tender.
- Stir in the small pasta and cook according to the package instructions, usually 8–10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
- During the last 2–3 minutes of cooking, add the chopped spinach and stir until just wilted and bright green. Taste and adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and serve hot, topped with more grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
- For the best texture, mix the meatball ingredients just until combined—overmixing can make them dense.
- Use low-sodium chicken broth so you can better control the final seasoning of the soup.
- If the soup thickens as it sits, add a splash of broth or water when reheating to loosen it back up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous bowl (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg
Keywords: Italian wedding soup, meatball soup, spinach soup, easy soup recipe, hearty soup, stovetop soup