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Italian Wedding Soup

Italian wedding soup is the perfect marriage of homemade mini meatballs and pasta cooked in a flavorful broth for a cozy and satisfying meal the whole family will love.
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Course Main Course, Soup
Cuisine American, Italian

Ingredients
  

For The Meatballs

  • 1 Pound Ground Beef
  • ¾ Cup Italian Seasoned Breadcrumbs
  • 2 Eggs
  • ¼ Cup Milk
  • Salt and Pepper to taste
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¼ Cup Parsley

For The Soup

  • 2 Tbs Butter
  • 1 Small Onion, diced
  • 3 Large Carrots, diced
  • 3 Stalks Celery, diced
  • 3 Cloves Garlic, minced
  • ½ Cup White Wine
  • 8 Cups Chicken Broth
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder (divided)
  • 2 Tbs Italian Seasoning (divided)
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 1 Cup Acini De Pepe Pasta
  • 2-3 Cups Fresh Spinach, chopped
  • Parmesan Cheese, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, combine all of the ingredients for the meatballs. Mix them, but don’t over mix them.
  • Roll them into tiny meatballs (about the size of a large marble) and place them onto a parchment paper lined baking sheet and place them into the center rack of the oven for 25 minutes.
  • In the meantime, melt the butter in a large pot and add the diced onion, carrots and celery. Season them with salt, pepper and Italian seasoning. Sauté them until soft, stirring frequently. This should take about 7-10 minutes.
  • Add the garlic and saute for an additional minute.
  • Stir in the white wine and bring it to a gentle boil over medium heat for about 2-3 minutes then slowly stir in the chicken broth.
  • Season the soup with salt, pepper, half of the garlic powder and half of the Italian seasoning. I like to tie the rosemary and thyme in kitchen twine to make it easier to fish out later.
  • Add the pasta and let it cook in the broth for about 10 minutes or until the pasta is cooked. If the pasta has absorbed too much of the broth, feel free to add another ½-1 cup.
  • Stir in the spinach until it’s wilted.
  • Once they’re done cooking, add the meatballs to the sauce and stir them in.
  • Remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!
Keyword Italian Wedding Soup