italian wedding soup

Ofallon, MO
Updated on Mar 5, 2019

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

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

Ingredients

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

How To Make italian wedding soup

  • Step 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.
  • Step 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.
  • Step 3
    Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.
  • Step 4
    If you can not find acini di pepe you can substitute orzo.

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