Description

This hearty Italian wedding soup is a comforting bowl of warmth featuring tender homemade meatballs, delicate acini di pepe pasta, and nutrient-rich spinach in a flavorful broth. It’s the perfect balance of savory and fresh, making it an ideal meal for any occasion. Whether you’re cooking for a family gathering or meal prepping for the week, this soup will bring joy to every bite.

Ingredients

Scale

For the Meatballs:

8 ounces ground sausage, casings removed
8 ounces ground beef
½ cup breadcrumbs
1 large egg
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
3 tablespoons lukewarm water

For the Soup:

2 ½ tablespoons olive oil
1 large yellow onion, diced
4 large carrots, peeled and chopped
2 stalks celery, finely chopped
8 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
8 cups chicken broth
4 cups beef broth
⅔ cup acini di pepe pasta
4 cups fresh spinach, roughly chopped
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
⅔ cup grated Parmesan cheese
3 tablespoons freshly squeezed lemon juice

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Instructions

Prepare the Meatballs
- In a large mixing bowl, combine the ground sausage, ground beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, black pepper, grated Parmesan cheese, and lukewarm water.
- Mix well until all ingredients are evenly combined.
- Shape the mixture into small 1-inch meatballs and set them aside.
Sauté the Vegetables
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onions, chopped carrots, and celery, then sauté for 5-7 minutes until softened.
- Stir in the minced garlic and crushed red pepper flakes and cook for an additional 1-2 minutes until fragrant.
Simmer the Broth and Cook the Meatballs
- Pour in the chicken broth and beef broth and bring the mixture to a gentle simmer.
- Carefully add the meatballs one by one into the simmering broth.
- Let them cook for about 10-12 minutes, or until they are fully cooked and tender.
Add the Pasta and Spinach
- Stir in the acini di pepe pasta and let it simmer for 8-10 minutes until the pasta is al dente.
- Add the chopped spinach and cook for another 2-3 minutes until wilted.
Season and Serve
- Adjust the seasoning with salt and black pepper to taste.
- Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
- Drizzle freshly squeezed lemon juice over the top for a bright and fresh flavor boost.

Notes

For extra tenderness, don’t overwork the meatball mixture when shaping them.
If you prefer a thicker soup, allow it to simmer uncovered for a few extra minutes.
To make it gluten-free, use gluten-free breadcrumbs and swap the pasta for a gluten-free alternative.
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
If freezing, cook the pasta separately and add it when reheating to maintain the best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired