Description

Hey, kitchen bestie! Meet your new weeknight wonder: a brothy, soul-soothing bowl that marries juicy, bite-sized meatballs with bright greens and tender pasta pearls. This Italian Wedding Soup is all about flavor harmony—garlicky meatballs, slow-sautéed veggies, and a broth so comforting it practically tucks you in. Whether you’re craving a cozy solo meal or something to share with your favorite humans, this soup brings joy to the table in under an hour. Comfy clothes encouraged!

Ingredients

Scale

Meatballs:

½ lb ground beef
½ lb ground pork
⅓ cup breadcrumbs
1 egg
2 tbsp Parmesan
2 tbsp parsley, chopped
1 garlic clove, minced
Salt & pepper

Soup:

1 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
8 cups chicken broth
¾ cup acini di pepe (or orzo/pastina)
4 cups baby spinach
Extra Parmesan, for topping

Instructions

Make Meatballs: Mix all ingredients in a bowl. Roll into 1-inch balls (wet hands help!). Chill if time allows.
Sauté Veggies: In a large pot, heat oil. Sauté onion, carrot, and celery for 5–6 mins until softened.
Add Broth + Meatballs: Pour in broth. Bring to a boil, then gently drop in meatballs. Simmer 10 mins until they float.
Add Pasta: Stir in pasta. Cook 7–8 mins until al dente.
Finish with Greens: Turn off heat. Stir in spinach until wilted. Taste and season.

Notes

Add white beans for extra heartiness.
Use ground turkey or veggie “meatballs” for lighter or vegetarian versions.
A squeeze of lemon at the end brightens everything.
Leftovers? Store without pasta/greens for best texture when reheating.

Prep Time: : 20 mins
Cook Time: 30 mins

Nutrition

Calories: 320 kcal per serving
Fat: 18g
Carbohydrates: 20g
Protein: 22g