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A bowl of Italian wedding soup with mini meatballs, acini di pepe, spinach and Parmesan

Italian Wedding Soup

Savory chicken broth with baked mini meatballs, acini di pepe, vegetables and greens, finished with Parmesan.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 340
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1/2 cup plain breadcrumbs (55 g)
  • 1/3 cup whole milk (80 ml)
  • 1/2 pound ground beef (225 g)
  • 1/2 pound ground pork (225 g)
  • 1 large egg
  • 1/4 cup grated Parmesan (25 g)
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Soup
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 8 cups low sodium chicken broth (2 liters)
  • 1 Parmesan rind optional
  • 3/4 cup acini di pepe (140 g)
  • 5 ounces escarole or baby spinach chopped (140 g)
  • 1 tablespoon lemon juice to finish

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet. Stir the breadcrumbs and milk together and let sit 5 minutes.
  2. Add the beef, pork, egg, Parmesan, parsley, garlic, salt and pepper and mix gently. Roll into 3/4-inch meatballs and place on the sheet.
  3. Bake 12 to 15 minutes until browned and cooked through to 160°F (71°C).
  4. Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery 6 to 8 minutes. Add the garlic and Italian seasoning for 1 minute.
  5. Add the broth and Parmesan rind, bring to a boil, then simmer 10 minutes.
  6. Stir in the pasta and cook until tender, about 7 to 9 minutes.
  7. Add the meatballs and greens and cook 2 to 3 minutes. Remove the rind, stir in the lemon juice, season and serve with Parmesan.

Notes

Make ahead: Freeze baked meatballs up to 3 months. For freezing the soup, leave out the pasta and greens.
Nutrition is an estimate per serving.