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italian wedding soup

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Italian Wedding Soup is made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach and pasta in a deliciously seasoned broth.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For italian wedding soup

  • MEATBALLS
  • 1 1/4 lb
    mixed ground pork and beef
  • 1/2 c
    bread crumbs
  • 1 Tbsp
    dried parsley
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1
    large egg
  • 1/2 c
    shredded parmesan cheese
  • SOUP
  • 1
    medium sweet onion diced
  • 2
    large carrots diced
  • 2
    stalks of celery diced
  • 3
    cloves garlic minced
  • 1 Tbsp
    dried parsley
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 8 c
    low sodium chicken broth
  • 1 c
    acini di pepe
  • 4 c
    baby spinach

How To Make italian wedding soup

  • 1
    In bowl combine ground pork, beef, bread crumbs, parsley, basil, oregano, egg and Parmesan cheese. Shape into 3/4 inch balls. Brown in skillet over medium heat. Remove from skillet and plate.
  • 2
    In same skillet over medium heat add onion, carrots and celery. Cook until the vegetables are slightly softened; about 5 minutes. Add garlic, parsley, basil and oregano and cook for 1 minute. Add cooked vegetables to heavy stockpot or dutch oven. Add chicken broth and bring to low boil.
  • 3
    Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.
  • 4
    If you can not find acini di pepe you can substitute orzo.
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