Italian Wedding Soup
This Italian Wedding Soup is the definition of cozy comfort. Juicy meatballs, tiny pasta, and spinach come together in a rich, flavorful broth that somehow feels like a hug in a bowl. It’s easy enough for a quick weeknight dinner but tastes like it’s been simmering all day.
Servings: 6
Calories: 411kcal
Ingredients
Meatballs
- 1 pound ground beef extra lean
- ¼ cup milk
- ½ cup Parmesan cheese grated
- ½ cup breadcrumbs
- ¼ cup parsley fresh, chopped
- 1 large egg
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Italian Wedding Soup
- 1 tablespoon olive oil
- 1 medium carrot chopped
- 1 cup acini di pepe dry, or orzo
- 8 cups chicken broth low sodium
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 cube chicken bouillon or beef bouillon
- 2 cups spinach packed down and roughly chopped
- Pecorino Romano cheese freshly grated, for serving
Instructions
Meatballs
- Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about ¾ to an inch and place them in a bowl.
- Place the meatballs in the air fryer basket and cook them for 15 minutes at 380°F (193°C). Alternatively, you can bake them. Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the meat from sticking to the pan. Place all the meatballs on the prepared baking sheet evenly spaced out. Next, transfer them to the preheated oven and bake for about 16 to 18 minutes or until lightly browned and cooked through.
Italian Wedding Soup
- Heat the olive oil in a large pot over medium-high. Then add the carrots and sauté them for about 3 to 4 minutes or until tender. Next, you'll want to add in the pasta and pour the chicken broth into the pot with the carrots and bring it to a boil. Once it's boiling, taste for seasoning and adjust with salt and pepper. I also like to add a chicken or beef bouillon cube for some extra flavor.
- Then add the meatballs and simmer on medium-low heat for 10 minutes until the pasta is fully cooked. Finally, stir in the spinach and cook for another minute until the spinach wilts.
- Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.
Video
Notes
- Meat options: I usually go with lean ground beef, but pork, chicken, or turkey all work. Mix and match to suit your taste.
- Pasta swap: If you can’t find acini di pepe, orzo or ditalini will do just fine.
- Broth tip: Use low sodium chicken broth so you can control the salt. Add a bouillon cube for extra flavor if needed.
- Spinach: Add it at the very end so it stays bright and tender.
- Make ahead: The meatballs can be made in advance and frozen for up to 3 months.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth to bring it back to life.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 36g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 989mg | Potassium: 797mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8129IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 5mg
