Italian Wedding Soup

Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins

A versatile soup that you can make on any vessel you prefer. Italian Wedding Soup is a comforting soup that is perfect for cold nights and long days at work. For a quick and easy dinner meal, make it with either homemade meatballs or frozen.

Ingredients

1 tbsp Olive Oil

Meatballs:

½ pound ground beef, 80% lean

½ pound ground pork

1 Egg, beaten

1/2 c Italian breadcrumbs, homemade is best

¼ c Parmesan Cheese, finely grated into a powder

3 cloves garlic, finely diced

1/3 c fresh parsley, roughly chopped

Salt & Freshly Ground Pepper

Soup:

1 ¼ c carrots, diced

1 ¼ c yellow onion, diced

¾ c celery, diced

1 tbsp garlic, minced

8 c Chicken broth, homemade is best

2 tsp Italian seasoning

Salt/Pepper

¾ c dry Acini De Pepe Pasta

8 ounces fresh Spinach

To Garnish:

Fresh parsley, roughly chopped

Freshly grated Parmesan cheese

How to make Italian Wedding Soup

Stove Top Method:

Step 1: Gently mix the meatball ingredients, making sure to not overwork the meat for tender meatballs.

Step 2: Shape the mixture into inch balls.

Step 3: In a large soup pot or dutch oven, heat the olive oil over medium-high heat.

Step 4: Cook the meatballs in batches for about 2 to 3 minutes until brown.

Step 5: When done, remove from the pan and set aside.

Step 6: In the same pan, saute the onions, carrots, and celery for about 5 minutes or until soft.

Step 7: Add the garlic to the pot and saute for a minute more.

Step 8: Pour in the chicken broth, add in the Italian seasoning, and if desired, season with salt and pepper.

Step 9: Bring the mixture to a boil.

Step 10: Adjust the heat to medium before adding in the meatballs and pasta.

Step 11: Simmer for about 10 minutes or until the meatballs are completely cooked.

Step 12: Then, add in the spinach. Stir.

Step 13: When ready, garnish with fresh parsley and Parmesan cheese. Serve immediately. Enjoy!

Crock Pot Method:

Step 1: Gently mix the meatball ingredients but don’t over mix the meat.

Step 2: Roll and shape the meat mixture into inch balls.

Step 3: Brown the meatballs first on the stovetop as the brown bits on the bottom of the pot give so much flavour to the soup.

Step 4: Put the onions, carrots, celery, garlic, chicken broth, Italian seasoning, and browned meatballs into the crockpot.

Step 5: Cook for 4 hours on high or 8 hours on low.

Step 6: Add the acini de Pepe to the crockpot and continue to cook for 30 minutes more on low.

Step 7: Stir in the spinach, top with parmesan cheese, and garnish with fresh parsley.

Instant Pot Method:

Step 1: Follow the same step to combine and shape the meatball ingredients.

Step 2: On “Saute Mode”, add the olive oil into the Instant Pot.

Step 3: Cook the meatballs in batches for about 3 minutes until both sides are brown.

Step 4: Take the meatballs out of the pot and set aside.

Step 5: Saute the onions, carrots, and celery into the same pot for about 5 minutes until soft.

Step 6: Add the garlic and saute for a minute more.

Step 7: Pour in the chicken broth and using a silicone spatula, scrape the brown bits from the bottom of the pot.

Step 8: Add the Italian seasoning into the pot followed by the meatballs.

Step 9: Cover, seal, and pressure cook for about 5 minutes.

Step 10: When done, “Quick Release” the steam.

Step 11: Then, add in the acini de Pepe and set it to “Saute”.

Step 12: Cook for another 9 minutes before stirring in the spinach.

Step 13: Before serving, garnish with fresh parsley and Parmesan. Enjoy!

Note:

Instead of Acini De Pepe Pasta, you can use Orzo pasta, too.

Nutrition Facts:

Calories: 344kcal, Carbohydrates: 25g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 81mg, Sodium: 1398mg, Potassium: 887mg, Fiber: 4g, Sugar: 4g, Vitamin A: 8126IU, Vitamin C: 38mg, Calcium: 126mg, Iron: 4mg