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+ servings
Overhead view of a white bowl of Italian Wedding Soup with a hand holding a spoon.
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4.99 from 78 ratings

Italian Wedding Soup

This Italian Wedding Soup can be made on the Stove Top, Crock Pot, or the Instant Pot! Make it with homemade meatballs, or use frozen meatballs for an quick and easy dinner idea!

Ingredients

  • 1 Tablespoon olive oil

Meatballs

  • ½ lb. ground beef, 80% lean
  • ½ lb. ground pork
  • 1 egg, beaten
  • 1/2 cup Italian breadcrumbs, homemade is best
  • ¼ cup Parmesan cheese, finely grated into a powder
  • 3 cloves garlic, finely diced
  • 1/3 cup fresh parsley, roughly chopped
  • salt & freshly ground pepper

Soup

  • 1 ¼ cups carrots, diced
  • 1 ¼ cups yellow onion, diced
  • ¾ cup celery, diced
  • 1 tablespoon garlic, minced
  • 8 cups chicken broth,
  • 2 teaspoons Italian seasoning
  • salt/pepper
  • ¾ cup acini de pepe pasta, uncooked
  • 8 oz. fresh spinach

To Garnish

  • Fresh parsley, roughly chopped
  • Freshly grated Parmesan cheese

Instructions

Stove Top Method (See notes for Crock Pot and Instant Pot Methods)

  • Note: If you anticipate leftovers, I recommend cooking and storing the pasta separately as it absorbs a lot of broth during storage. You can add the pasta right to serving bowls and ladle the soup on top.
  • Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.
  • Roll the meat into 1-inch balls. This will give you about 35 meatballs.
  • Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
  • Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
  • Remove the meatballs and set aside.
  • Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
  • Add the garlic and sauté 1 minute.
  • Add the chicken broth, Italian seasoning, and season with salt and pepper if desired.
  • Bring to a boil.
  • Reduce the heat to medium. Add the meatballs and pasta.
  • Simmer for 10 minutes, until the meatballs are cooked through.
  • Stir in the spinach.
  • Garnish with fresh parsley and Parmesan cheese and serve!

Video:

Notes

Pro Tips:
  • Orzo pasta can be used instead of Acini De Pepe Pasta as well.
  • If you plan on having leftovers, it’s a good idea to keep the pasta separate and add it to serving bowls before serving as the pasta absorbs a lot of broth during storage.

Crock Pot Method
  • Assemble and brown the meatballs as outlined in stove top method above. Transfer to the Crock Pot along with the onions, carrots, celery, garlic, chicken broth, and Italian seasoning.
  • Cook on high for 4 hours or low for 8 hours.
  • Add the acini de pepe and cook on low for 30 minutes.
  • Stir in the Spinach and heat through until wilted, about 3 minutes.
  • Top with Parmesan cheese, fresh parsley, and serve!

Instant Pot Method
  • Gently combine the meatball ingredients and roll the meat into 1-inch balls.
  • Set the Instant Pot to sauté mode and add the olive oil.
  • Brown the meatballs in batches for about 3 minutes, until all sides are brown.
  • Remove the meatballs and add the onions, carrots, and celery. Sauté for 5 minutes, until softened. Add the garlic, sauté for 1 minute.
  • Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, his helps mitigate the burn indicator that we tend to see with Instant Pots.
  • Add the Italian seasoning and meatballs.
  • Close the lid and seal the valve. Pressure Cook for 5 minutes.
  • Flip the quick release valve and allow the steam to escape.
  • Add the acini de pepe and press the sauté button. Cook for 9 minutes.
  • Stir in the spinach, garnish with fresh Parmesan and parsley, and serve!

Nutrition

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