Italian Wedding Soup with Tiny Meatballs and Spinach

Italian Wedding Soup with Tiny Meatballs and Spinach

Tender pea-sized meatballs simmer in savory broth with spinach and tiny pasta for a cozy, light meal.

Total 1 hr Makes 6 servings Calories 310/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

This classic Italian-American soup pairs delicate, herb-flecked meatballs with wilted spinach and small pasta in a rich chicken broth. The name comes from the Italian phrase 'minestra maritata,' referring to the marriage of greens and meat rather than any wedding tradition. It's a comforting starter or light main that works year-round, especially nice during cold months.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup fine breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 10 cups chicken broth
  • 3/4 cup acini di pepe or orzo pasta
  • 5 ounces fresh baby spinach, chopped
  • 1/4 cup grated Parmesan cheese, for serving
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Method

  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until just combined.

  2. Roll the mixture into tiny meatballs, about 1/2 inch in diameter, and place them on a baking sheet. You should have 60 to 70 meatballs.

  3. Heat the olive oil in a 6-quart saucepan over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5 to 6 minutes.

  4. Pour in the chicken broth and bring to a gentle boil over medium-high heat.

  5. Carefully drop the meatballs into the simmering broth, one at a time. Reduce heat to maintain a gentle simmer and cook for 10 minutes.

  6. Stir in the acini di pepe or orzo pasta and simmer until the pasta is tender, about 8 minutes.

  7. Stir in the chopped spinach and cook just until wilted, about 2 minutes.

  8. Season with remaining salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese before serving.

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    Italian Wedding Soup with Tiny Meatballs and Spinach

    This classic Italian-American soup pairs delicate, herb-flecked meatballs with wilted spinach and small pasta in a rich chicken broth. The name comes from the Italian phrase 'minestra maritata,' referring to the marriage of greens and meat rather than any wedding tradition. It's a comforting starter or light main that works year-round, especially nice during cold months.

    1 hr 6 servings 310 cal

    Ingredients

    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1/2 cup fine breadcrumbs
    • 1/3 cup grated Parmesan cheese
    • 1 egg
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 10 cups chicken broth
    • 3/4 cup acini di pepe or orzo pasta
    • 5 ounces fresh baby spinach, chopped
    • 1/4 cup grated Parmesan cheese, for serving
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon black pepper, or to taste

    Method

    1. 1

      In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until just combined.

    2. 2

      Roll the mixture into tiny meatballs, about 1/2 inch in diameter, and place them on a baking sheet. You should have 60 to 70 meatballs.

    3. 3

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5 to 6 minutes.

    4. 4

      Pour in the chicken broth and bring to a gentle boil over medium-high heat.

    5. 5

      Carefully drop the meatballs into the simmering broth, one at a time. Reduce heat to maintain a gentle simmer and cook for 10 minutes.

    6. 6

      Stir in the acini di pepe or orzo pasta and simmer until the pasta is tender, about 8 minutes.

    7. 7

      Stir in the chopped spinach and cook just until wilted, about 2 minutes.

    8. 8

      Season with remaining salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese before serving.