Description
This classic Italian Wedding Soup features tender homemade mini meatballs made from lean ground beef and pork, fresh vegetables, and delicate acini di pepe pasta, all simmered in a savory low-sodium chicken broth. Finished with fresh spinach and shredded parmesan, this soup delivers a cozy, authentic flavor perfect for a comforting meal.
Ingredients
Scale
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper, to taste
Soup Base and Vegetables
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and freshly ground black pepper. Mix gently until all ingredients are just combined, being careful not to overmix.
- Form and brown the meatballs: Using your hands or a small scoop, form the mixture into small bite-sized meatballs, about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them evenly on all sides without crowding the pan. Remove the browned meatballs and set aside.
- Sauté the vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped carrots, onion, celery, and minced garlic. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the vegetables are softened and fragrant.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, carefully add the browned meatballs back into the pot. Reduce heat to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- Cook the pasta and add spinach: Add the dry acini di pepe pasta to the simmering soup. Stir and cook for about 8 to 10 minutes, or until the pasta is tender but still slightly firm. In the final 2 minutes of cooking, stir in the roughly chopped fresh baby spinach, allowing it to wilt gently into the soup.
- Serve: Ladle the soup into bowls and garnish each serving with finely shredded parmesan cheese. Adjust seasoning with salt and pepper if needed, and enjoy warm.
Notes
- Use fresh white bread crumbs made from crustless bread for tender meatballs.
- If acini di pepe pasta is not available, orzo can be used as a substitute.
- For a lower fat option, use all lean ground turkey or chicken instead of beef and pork.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To save time, meatballs can be formed and refrigerated ahead of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
