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Italian Wedding Soup

The BEST Italian Wedding Soup! This easy stovetop Italian Wedding soup is a family favorite with delicious homemade meatballs, fresh veggies and tiny bits of pasta.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 274kcal
Author: Jill

Ingredients

Meatballs

  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 cup fresh white bread crumbs
  • 3/4 teaspoon Italian seasoning
  • 1/2 cup shredded parmesan
  • 1 egg
  • salt and pepper
  • 1 Tbsp olive oil

Soup

  • 1 Tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 teaspoons minced garlic
  • 5 (14.5) ounce cans low-sodium chicken broth
  • 1 cup acini de pepe or orzo pasta uncooked
  • 3 cups baby spinach leaves
  • shredded parmesan for serving

Instructions

  • Add all meatball ingredients except olive oil to a large mixing bowl.  Gently mix until combined.  Shape into 1 inch meatballs.
  • Heat 1 Tablespoon olive oil in large pot over medium high heat.  Add about half the meatballs and cook about 3 minutes per side, turning to brown all over.  Transfer to plate. Repeat with remaining meatballs.
  • Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low.  Add the diced onion, carrots and celery and cook 5 minutes, until softened.  Add garlic and cook about 1 minute.  Season with salt, pepper.
  • Add the chicken broth and bring to a boil.
  • Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through.  During the last minute of cooking, add spinach and cook until wilted.
  • Serve hot, topped with shredded Parmesan cheese.

Nutrition

Serving: 6g | Calories: 274kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 77mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1484IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg