Italian Wedding Soup

Beth Pierce


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


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top



  • 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.

Printable Recipe Card

About Italian Wedding Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian

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