Italian wedding soup brings mini meatballs, spinach and a little pasta together in a savory broth. Browning the meatballs in the oven keeps the stovetop work manageable while the vegetables soften.
Tips for italian wedding soup
Keep meatballs small and similar in size so they cook evenly and fit on a spoon. Mix only until combined. Broth carries the flavor here; choose a low-sodium version you like, then taste the finished soup. Pasta continues absorbing liquid after storage.
Swaps and serving ideas
For make-ahead meals, cook it separately in water and add its full cooked yield when serving. Escarole can replace spinach but needs a longer simmer. Extra cheese or bread is separate.
Helpful equipment: rimmed sheet pans keep ingredients in a single layer and catch cooking juices. Check its size and manufacturer’s instructions for your kitchen.
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Italian Wedding Soup with Mini Meatballs
Ingredients
- 1 lb 93% lean ground beef raw
- 1/2 lb ground pork raw
- 1 large egg
- 1/4 cup plain dry breadcrumbs
- 1 oz Parmesan finely grated
- 2 cloves garlic minced, divided
- 1 tbsp olive oil
- 1 cup carrots small dice
- 1 cup celery small dice
- 1 medium onion small dice
- 8 cups low-sodium chicken broth prepared
- 2 oz dry small pasta such as orzo
- 5 oz fresh spinach chopped
- 1 tsp dried oregano
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Heat oven to 425°F. Mix beef, pork, egg, breadcrumbs, Parmesan, half the garlic, oregano, half the salt and half the pepper gently. Form 36 small meatballs on a parchment-lined rimmed pan. Bake 10–14 minutes until centers reach 160°F.
- Meanwhile, heat oil in a 6-quart pot over medium heat. Cook carrot, celery and onion 8–10 minutes until softened. Stir in remaining garlic for 30 seconds.
- Add broth and remaining salt and pepper. Bring to a gentle boil, add dry pasta and simmer for its package cooking time, usually 8–10 minutes.
- Add cooked meatballs and all collected pan juices. Stir in spinach and simmer 2–3 minutes until spinach wilts and the soup is hot throughout.
- Turn off heat and stir in lemon juice. Divide broth, pasta and vegetables equally among six bowls, with six meatballs each.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Bring soup to a boil when reheating, stirring to heat meatballs evenly.
More meal ideas
For another familiar option, try High Protein Chicken and Lentil Soup. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.