Italian Wedding Soup

Hearty, nourishing, and full of flavor—Italian Wedding Soup is a timeless classic blending delicate meatballs, crisp vegetables, tiny pasta, and a rich broth. This lighter rendition uses lean ground beef, making it a wholesome yet deeply satisfying choice. Ideal for cozy nights or a soul-soothing family meal, this soup brings comfort with every spoonful.

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Ingredients

For the Meatballs

• 16 oz lean ground beef
• 1/2 cup fresh white breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano
• 1/2 cup finely grated Parmesan cheese
• 1 large egg
• Salt and black pepper, to taste
• 1 tbsp olive oil (for browning)

For the Soup

• 1 tbsp olive oil
• 1 1/4 cups diced carrots (about 1/4 inch)
• 1 1/4 cups diced yellow onion
• 3/4 cup diced celery
• 4 cloves garlic, minced
• Five 14.5 oz cans low-sodium chicken broth
• 1 cup acini di pepe or orzo pasta
• 6 oz fresh spinach, chopped
• Extra Parmesan cheese, for serving

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Instructions

1. Prepare the Meatballs
In a mixing bowl, gently combine the beef, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper until evenly incorporated.
Form into small meatballs (roughly 3/4 to 1 inch in diameter) and arrange on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
In batches, brown the meatballs on 2–3 sides for about 4 minutes total. Transfer to a paper towel–lined plate. (They’ll finish cooking in the soup.)

2. Sauté the Vegetables
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high.
Add the diced carrots, onion, and celery. Cook for 6–8 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.

3. Add Broth and Simmer
Pour in the chicken broth and season with salt and pepper as needed.
Bring the soup to a boil, then reduce heat to maintain a gentle simmer.

4. Add Pasta and Meatballs
Stir in the pasta and browned meatballs. Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is tender and the meatballs are fully cooked.

5. Wilt the Spinach
Stir in the chopped spinach and let simmer for 1 additional minute, just until wilted.

6. Serve Warm
Spoon the soup into bowls, sprinkle with Parmesan cheese, and serve with crusty bread or garlic toast on the side if desired.