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Italian Wedding Soup Recipe

Name: Angelina’s Italian Delis Italian Wedding Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 lb ground beef; 0.5 lb ground pork; 0.5 cup fresh breadcrumbs; 0.25 cup whole milk; 1 whole egg; 0.5 cup Parmesan cheese, grated; 1 clove garlic, minced; 2 tbsp flat-leaf parsley, finely chopped; 0.5 tsp dried oregano; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil (for browning); 1 tbsp olive oil; 1 cup yellow onion, finely diced; 1 cup carrots, peeled and diced; 0.75 cup celery stalks, diced; 2 cloves garlic, minced; 8 cups chicken stock; 1 whole bay leaf; 0.5 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup small pasta (acini di pepe or orzo); 4 cups baby spinach, packed; 1 tbsp fresh lemon juice; 0.5 cup Parmesan cheese, grated (for serving)

Inspired by Angelina’s Italian Deli

Time1h

Serves6

Medium

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Ingredients

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Meatballs

1/2 lb ground beef

1/2 lb ground pork

1/2 cup fresh breadcrumbs

1/4 cup whole milk

1 whole Egg

1/2 cup Parmesan cheese, grated

1 clove Garlic, minced

2 tbsp flat-leaf parsley, finely chopped

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp olive oil (for browning)

Soup

1 tbsp olive oil

1 cup yellow onion, finely diced

1 cup carrots, peeled and diced

3/4 cup celery stalks, diced

2 cloves Garlic, minced

8 cups chicken stock

1 whole bay leaf

1/2 tsp dried thyme

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup small pasta (acini di pepe or orzo)

4 cups baby spinach, packed

1 tbsp fresh lemon juice

1/2 cup Parmesan cheese, grated (for serving)

Method

Meatballs

Soak breadcrumbs

In a small bowl, combine fresh breadcrumbs and whole milk. Let soak 5 minutes until milk is absorbed.

Mix meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic (1 clove), chopped parsley, dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Gently mix with your hands or a spoon until just combined—do not overwork.

Form meatballs

Use a teaspoon or small cookie scoop to portion meat into roughly 1-inch meatballs (yield about 30–36). Roll gently between your palms to form compact balls, then place on a tray or plate.

Brown (optional)

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, brown meatballs 1–2 minutes per side just to develop color (they will finish cooking in the soup). Transfer browned meatballs to a plate. You can skip this step and poach raw meatballs directly in the soup if preferred.

Soup

Sauté aromatics

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic (2 cloves) and cook 30–45 seconds until fragrant.

Add stock and seasonings

Pour in 8 cups chicken stock. Add the bay leaf, 1/2 teaspoon dried thyme, 1 teaspoon salt (adjust later), and 1/2 teaspoon black pepper. Bring the liquid to a gentle simmer.

Poach meatballs

Carefully add the browned meatballs (or raw meatballs if you skipped browning) to the simmering stock. Stir gently to separate. Reduce heat to maintain a low simmer, cover partially, and cook until meatballs are cooked through, about 12–15 minutes for raw meatballs or 6–8 minutes for pre-browned ones. Internal temperature should reach 160°F (71°C).

Cook pasta

After meatballs have cooked about 8 minutes, add 1/2 cup small pasta (acini di pepe or orzo). Continue simmering until pasta is tender, about 6–8 minutes (check package directions and adjust timing so pasta is al dente). If using leftover or quick-cook pasta, reduce time accordingly.

Finish soup

Once pasta is cooked, remove and discard the bay leaf. Stir in 4 cups packed baby spinach a handful at a time until wilted. Add 1 tablespoon fresh lemon juice and taste; adjust salt and pepper as needed.

Serve

Ladle soup into bowls, sprinkle each serving with grated Parmesan (about 1–2 tablespoons per bowl) and a few extra chopped parsley leaves if desired. Serve hot.