Spoonful of italian wedding soup
Review Recipe

Italian Wedding Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Amanda Batcher
Course Soup
Cuisine Italian
Hearty and classic, this easy stovetop Italian Wedding soup comes together quickly and is perfect for any weeknight meal!
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Ingredients

Meatballs
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1/2 cup fresh breadcrumbs
  • 3 Tablespoons minced fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1 large egg
  • 2 Tablespoons olive oil
Soup
  • 1 Tablespoons olive oil
  • 1 medium yellow onion minced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill
  • 1/2 cup dry white wine
  • 9 - 10 cups chicken broth
  • 1 cup dried acini di pepe pasta
  • 5 ounces chopped baby spinach
  • shredded Parmesan cheese for serving

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Instructions

  1. Add all meatball ingredients except olive oil to a large mixing bowl.  Gently mix until fully combined.  Shape into small meatballs, about 1 inch in diameter.

  2. Heat 2 Tablespoons olive oil in large dutch oven 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.

  3. Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low.  Add the onion, carrots and celery and cook 5 minutes, until softened.  Add garlic and cook 30 seconds, or until fragrant.  Season with salt, pepper, and dill.

  4. Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.  Add the chicken broth and bring to a boil.

  5. 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 let it wilt.

  6. Serve hot, sprinkled with shredded Parmesan cheese.

Nutrition Information
Calories: 382, Fat: 20g, Saturated Fat: 6g, Cholesterol: 91mg, Sodium: 961mg, Potassium: 622mg, Carbohydrates: 21g, Fiber: 2g, Sugar: 3g, Protein: 22g, Vitamin A: 128.8%, Vitamin C: 14.6%, Calcium: 19.2%, Iron: 17.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Italian Wedding Soup, soup recipe