The Best Italian Wedding Soup
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Mini meatballs made of ground beef, pork and veal combined with fresh vegetables to make this delicious Italian soup. Great comfort food for cold nights!
Serves: 8
  • ½ Pound ground beef
  • ½ Pound ground pork
  • 1 small onion, minced
  • ⅓ cup chopped fresh parsley
  • 1 egg
  • 3 Cloves garlic, minced
  • 1 teaspoon salt
  • ¾ teaspoons freshly ground black pepper
  • ⅓ cup panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 3 Tablespoons olive oil (good quality)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup minced yellow onion
  • 1.5 cups acini de pepe pasta
  • 8 oz fresh baby spinach
  • 12 Cups chicken stock
  • salt & pepper to taste
  1. In a medium bowl, stir the minced onion, parsley, egg, garlic, salt and bread crumbs together. Add the Parmesan cheese, ground meat and pepper and combine, using your hands or a fork. Using about a heaping teaspoon portion, roll meatballs; this will yield about 40 meatballs. Set aside on a baking sheet. This can be done in advance and stored in the refrigerator.
  2. In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion, carrots and celery and saute until the onion is transparent, about 7 minutes. Add the chicken stock and bring to a boil. Add the pasta and meatballs, return to a boil, and cook until the pasta is cooked al dente.
  3. Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more, until the spinach is just wilted but still a vibrant green.
  4. Ladle into bowls and serve with a little extra grated Parmesan cheese, if desired.
Recipe by Wishes and Dishes at