Italian · Soup · Medium
Italian Wedding Soup
Tiny pork meatballs and acini di pepe pasta in a rich chicken broth with fresh spinach. Cozy comfort in every spoonful.
The whole recipe in 60 seconds
Italian Wedding Soup, in 5 ideas
- Keep the meatballs small so you get one in every spoonful.
- Do not overmix the meat or the meatballs turn dense.
- Add the spinach at the very end so it stays bright green.
- Acini di pepe is traditional, but orzo or ditalini work fine.
- Leftovers keep 3 days in the fridge and reheat beautifully.
What you need
Ingredients
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 8 cups chicken broth
- 3/4 cup acini di pepe or orzo
- 4 cups fresh baby spinach
- 1 carrot, diced
- 2 celery stalks, diced
How to make it
Directions
- Mix the pork, beef, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning until just combined.
- Roll into small meatballs about 3/4 inch across and set on a baking sheet.
- Simmer the chicken broth in a large pot, then add the carrot and celery.
- Gently drop in the meatballs and simmer 10 minutes until cooked through.
- Stir in the acini di pepe and cook 8 minutes until al dente.
- Add the spinach and stir until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot with extra grated Parmesan.
Make double the meatballs and freeze half raw on a tray, then bag them for a future batch.