When it comes to classic Italian soups, minestrone is often the first to come to mind. However, there’s another soup that deserves just as much attention – Italian Wedding Soup! This hearty soup features tender meatballs, chewy Acini de Pepe pasta, and plenty of veggies. It’s the perfect dish that will fill you up without weighing you down, with the added bonus of incredible flavor. And the best part? It all comes together in just one pot, making cleanup a breeze.

Italian Wedding Soup is often associated with time-consuming recipes, such as French Onion Soup. However, our version is surprisingly quick and easy, taking just thirty minutes from start to finish. The meatballs are the first step, made with a flavorful combination of beef, pork, breadcrumbs, Parmesan cheese, and parsley. Once rolled up and browned in the pot, they infuse the broth and vegetables with rich meatiness.

Onions, carrots, celery, and garlic are added to the pot and sautéed until they become tender and fragrant. Italian seasoning is then incorporated for that classic taste. Once the broth is added and brought to a boil, the meatballs and pasta join the mix. Acini de Pepe pasta is perfect for this recipe, as its small size cooks quickly, requiring only ten minutes of simmering. Once the meatballs are cooked through and the pasta is tender, fresh spinach is stirred in for a burst of vibrant color and flavor.

Now, it’s time to enjoy your comforting bowl of One-Pot Italian Wedding Soup. Serve it with a sprinkle of fresh Parmesan cheese and chopped parsley for added freshness. With its rustic charm and satisfying flavors, this soup is sure to become a new favorite.

Recipe Information:

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients:

• 2 tablespoons olive oil

For the meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped

For the soup:

• 2 carrots, diced
• 1 small yellow onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 teaspoons Italian seasoning
• 3/4 cup dry Acini de Pepe pasta
• 8 oz fresh baby spinach
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for serving
• Parmesan cheese, freshly grated, for serving

Preparation:

1. In a medium bowl, combine the meatball ingredients: ground beef, pork, egg, breadcrumbs, 1/4 cup Parmesan cheese, garlic, and parsley.
2. Mix until just combined and roll the mixture into 1-inch balls.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, cooking each batch for 2-3 minutes. Remove and set aside.
4. Add onions, carrots, and celery to the pot and cook for 5 minutes, or until softened. Add garlic and cook for an additional minute.
5. Stir in chicken broth, Italian seasoning, and season with salt and pepper. Bring to a boil.
6. Reduce the heat to medium and add the meatballs and pasta. Simmer until the meatballs are cooked through, approximately 10 minutes.
7. Stir in spinach, garnish with parsley and fresh Parmesan cheese, and enjoy!