Italian Wedding Soup
Italian Wedding Soup is a comforting bowl of goodness, featuring tender meatballs, hearty greens, and tiny pasta in a rich, savory broth. This classic dish is warm, satisfying, and perfect for any occasion!
Ingredients
For the meatballs
- 1 pound ground pork
- 2 slices white bread crusts removed if it’s crusty bread
- ¼ cup milk
- 2 cloves garlic minced
- ¼ cup Parmesan freshly grated
- 1 egg lightly beaten
- 1 teaspoon salt I cook with kosher salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon onion powder
For the soup
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 2 carrots cut into ¼-inch dice
- 2 stalks celery cut into ¼-inch dice
- 1 cup fennel bulb sliced
- 10 cups chicken stock homemade, or use low or no-sodium added chicken broth
- 1/2 cup dry white wine
- 1 cup acini di pepe pasta or any other very small pasta shape
- 4 ounces baby spinach washed
- parsley
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Soak the bread in milk for a few minutes, then mash it into a smooth paste.
- Mix the ingredients by combining the ground pork, garlic, Parmesan, egg, salt, pepper, garlic powder, basil, onion powder, and bread paste in a large bowl.
- Shape the meatballs by scooping about a teaspoon of the mixture per meatball and rolling them into ½- to 1-inch spheres. Arrange them on the baking sheet.
- Bake for 20 minutes, or until the meatballs are lightly browned and fully cooked. Set them aside.
- Sauté the vegetables by heating olive oil in a large pot over medium heat. Add the onion, carrots, and celery, stirring occasionally for about 5–7 minutes until softened.
- Deglaze with white wine and let it simmer for 2–3 minutes to reduce slightly.
- Add the broth and bring to a boil. Lower the heat, cover, and let it simmer for 10 minutes.
- Cook the pasta separately by boiling it in about 2 cups of the chicken broth until al dente (about 6 minutes). Drain, let it cool, and return any remaining broth to the soup pot.
- Incorporate the meatballs into the soup and let it simmer, covered, for 10 minutes.
- Add the spinach and cook for 1–2 minutes, just until it wilts.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.
Notes
Chef Jenn's Tips
- Use quality broth for the best taste—homemade or a rich store-bought option.
- Don’t overwork the meatball mixture to keep them tender.
- Skip the wine if needed—it adds depth but isn’t essential.
- Cook the pasta separately to prevent it from soaking up too much broth when storing leftovers.
- For a gluten-free version, use gluten-free bread and pasta.
Nutrition
Serving: 1.5cupsCalories: 443kcalCarbohydrates: 36gProtein: 24gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 73mgSodium: 880mgPotassium: 759mgFiber: 3gSugar: 9gVitamin A: 4017IUVitamin C: 9mgCalcium: 120mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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