Can Italian Wedding Soup be made ahead?

Yes and it reheats well although storing the pasta separately helps prevent it from absorbing too much broth.

What pasta works best in Italian Wedding Soup?

Acini di pepe is traditional and ideal although other very small pasta shapes can work when cooked until just tender.

Can Italian Wedding Soup be frozen?

Yes and the soup freezes best without pasta because cooked pasta can soften noticeably after thawing and reheating.

How do I keep Italian Wedding Soup meatballs tender?

Mix the meat gently and shape it loosely because compact meatballs can become firm after they simmer in the broth.

Italian Wedding Soup

Description

Italian Wedding Soup is an easy comfort food favorite with tender homemade meatballs and vegetables and pasta simmered in a savory broth. This quick and simple recipe is one of the best ideas for a cozy weeknight dinner and it also works beautifully for meal prep or a holiday gathering or potluck or casual party. With wholesome ingredients and plenty of satisfying flavor it offers a healthy homemade meal that feels warm and filling without being complicated.

Ingredients

8 ounces Ground beef
8 ounces Ground pork
1/3 cup Plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1 large Egg
2 cloves minced Garlic
1 teaspoon Italian seasoning
3/4 teaspoon divided Salt
1/4 teaspoon Black pepper
1 tablespoon Olive oil
1 small diced Yellow onion
2 medium diced Carrots
2 ribs diced Celery
6 cups Chicken broth
3/4 cup dry Acini di pepe pasta
3 cups loosely packed Baby spinach
2 tablespoons grated for garnish Parmesan cheese
2 tablespoons chopped for garnish Fresh parsley

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Instructions

Combine the ground beef and ground pork with breadcrumbs and Parmesan and egg and garlic and Italian seasoning and part of the salt and black pepper until the mixture looks evenly combined but still slightly rough.
Shape the mixture into small irregular meatballs with natural size variation and place them loosely with uneven spacing so they look handmade rather than perfectly uniform.
Cook the diced onion and carrots and celery until the onion turns translucent and the vegetables begin to soften around the edges.
The vegetables should shift from firm and bright to slightly glossy and tender while still keeping their shapes and natural uneven cuts.
Pour the chicken broth over the softened vegetables and bring the mixture to a steady simmer before gently adding the shaped meatballs.
As the meatballs cook they change from pink and soft to firm and light brown while the broth picks up savory color and the vegetables move freely around them.
Stir the dry acini di pepe into the simmering broth so the tiny pasta spreads between the meatballs and vegetables.
The pasta gradually swells and softens while the broth becomes slightly fuller and the ingredients rearrange naturally as the soup is stirred.
Fold the baby spinach into the hot soup until the leaves soften and shrink among the meatballs and pasta.
The bright green leaves become darker and silky while remaining visible in loose folds throughout the broth and the soup now looks complete and hearty.
Ladle one portion of the finished soup into a serving bowl so several meatballs and tender vegetables and pasta remain clearly visible above the broth.
Finish with a casual scattering of grated Parmesan and fresh parsley so the surface looks fresh and homemade with uneven textures and natural color variation.

Notes

Pro Tips:

Keep the meatballs small and slightly irregular so they cook quickly and give the soup a natural homemade appearance.
Do not overmix the meatball mixture because a light touch helps the meatballs stay tender and juicy after simmering.
Add the pasta only after the meatballs are nearly cooked so the pasta stays tender without becoming overly soft in the broth.
Stir the spinach in at the very end so the leaves stay and tender while adding fresh color to every bowl.

Storage: Cool the Italian Wedding Soup before transferring it into airtight containers. Store it in the refrigerator for up to four days and keep the container sealed so the broth stays fresh and flavorful.

The pasta will continue to absorb broth while the soup rests and therefore the soup can become thicker after refrigeration. Add a small splash of broth or water while reheating if you want to restore a lighter consistency.

For longer storage freeze the soup without the pasta whenever possible. The meatballs and vegetables and broth freeze well and can be stored for up to three months before thawing overnight in the refrigerator.

Reheat the soup gently until the meatballs and broth are hot throughout and then add freshly cooked pasta if you stored or froze the components separately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Italian American