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Italian Wedding Soup

Bowl of Homemade Italian Wedding Soup
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This comforting Italian Wedding Soup features tender mini meatballs, hearty greens, and acini de pepe pasta in a flavorful broth. It’s a classic soup that’s perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1 pound ground chicken or pork
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups chicken broth
  • 1 cup acini de pepe pasta
  • 5 ounces baby spinach, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. In a large bowl, combine ground meat, bread crumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix gently until just combined.
  2. Roll the mixture into small, bite-sized meatballs.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add chicken broth, oregano, and red pepper flakes (if using) to the pot and bring to a boil.
  5. Gently drop the meatballs into the boiling broth. Reduce heat and simmer for 10-12 minutes, or until the meatballs are cooked through.
  6. Stir in the acini de pepe pasta and cook according to package directions, usually about 8-10 minutes.
  7. Add the spinach and parsley to the soup and cook until the spinach is wilted, about 2-3 minutes.
  8. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For a richer flavor, use homemade chicken broth. You can also add a squeeze of lemon juice for brightness.

Find it online: https://cubaqueen.com/italian-wedding-soup/