Prep time: 25 MINS | Cook time: 25 MINS | Total time: 50 MINS | Servings: 6 PEOPLE
Enjoy savory meatballs in a flavorful broth with spinach and pasta in this easy Italian Wedding Soup. Easily make this on the stovetop, in the crock pot, or even in your Instant pot.
Ingredients
1 tbsp olive oil
Meatballs:
3 cloves garlic, minced
½ pound ground beef, 80% lean
½ pound ground pork
1/2 c. Italian bread crumbs,
¼ c. Parmesan cheese, grated
1 egg, beaten
¾ tsp salt
¼ tsp pepper
1/3 c. fresh parsley, finely chopped
Soup:
1 ¼ c. carrots, diced
2 celery ribs, diced
1 yellow onion, diced
3 cloves garlic, minced
8 c. chicken broth,
1 tsp hot sauce
1 tsp teaspoon Worcestershire sauce
2 tsp Italian seasoning
1 tsp mustard powder
¾ c. acini de pepe pasta, uncooked
salt/pepper, to taste
4-5 c. fresh spinach
For Garnish:
Parmesan cheese, freshly grated
How to make Italian Wedding Soup
Step 1: Mix the meatball ingredients until just combined, then shape the mixture into 3/4-inch balls.
Step 2: In a large soup pot, heat the olive oil on medium-high heat. Once hot, add the meatballs (in batches) and sear for about 2 minutes. Set the meatballs aside.
Step 3: To the pot, add the onions, carrots, and celery. Cook for about 6 minutes over medium heat until tender. If needed, add a splash of olive oil during cooking. Next, add the garlic along with the Italian seasoning, mustard powder, hot sauce, and Worcestershire sauce. Continue to cook for another minute. Pour in the chicken broth. Bring everything to a boil, then decrease it to a simmer.
Step 4: To the pot, add the cooked meatballs. Gently simmer.
Step 5: In the meantime, cook the pasta following the package directions. Drain the pasta when done and add them to serving bowls.
Step 6: To the soup, stir in the spinach and continue to cook for another 2 minutes until wilted.
Step 7: Into the serving bowls with the pasta, ladle the soup, and sprinkle with freshly grated Parmesan cheese. Enjoy!
Notes:
To enhance the flavor, you can add hot sauce, Worcestershire sauce, and mustard powder
I recommend rolling the meatballs small for this soup.
You can use 10 ounces of frozen spinach instead of fresh. Thaw the frozen spinach, then pat them dry.
Small pasta like Acini Di Pepe, Ditalini, and Orzo work well in this recipe.
Storage:
In an airtight container, keep any leftovers and store them in the fridge for up to 3 to 4 days or freeze them for up to 3 to 4 months.
If freezing, store the soup without the pasta.
To make in the Crock Pot:
As outlined in the recipe, assemble and brown the meatballs. Place them in the crock pot along with the onions, carrots, celery, garlic, Italian seasoning, mustard powder, hot sauce, Worcestershire sauce, and chicken broth. Set to cook for 4 hours on high or 8 hours on low.
Separately boil the pasta and place them into servings bowls. Or add the pasta to the soup and continue to cook for 30 minutes on low.
Add the spinach, stir, and cook for another 3 minutes until wilted.
Serve the soup garnished with grated Parmesan cheese. Enjoy!
To make in the Instant Pot:
Combine the meatball ingredients until just mixed, then shape them into inch balls. Set the pot to saute and add the olive oil.
Add the meatballs (in batches) and sear for about 3 minutes until all sides are browned. Set the meatballs aside.
In the pot, saute the onions, carrots, and celery for about 5 minutes until tender. Then, add the garlic along with the Italian seasoning, mustard powder, hot sauce, and Worcestershire sauce. Saute for another minute.
Pour in the chicken broth. Along the bottom of the pot, run a silicone spatula to release any browned bits.
Return the meatballs. Cover and seal the valve. Pressure cook for 5 minutes. After 5 minutes, flip and quickly release the valve, letting the steam escape.
Boil the pasta separately and add them to servings bowls. Or you can add the pasta to the soup and saute it for another 9 minutes.
Add the spinach, stir, and let it wilt. Before serving, sprinkle with fresh Parmesan. Enjoy!
Nutrition Facts:
Calories: 329 kcal, Carbohydrates: 24g, Protein: 23g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 1764mg, Potassium: 635mg, Fiber: 3g, Sugar: 5g, Vitamin A: 6787IU, Vitamin C: 15mg, Calcium: 140mg, Iron: 4mg
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