Classic Italian Wedding Soup Recipe

Classic Italian Wedding Soup is healthy and comforting. It has Nonna's Italian meatballs, vegetables, and acini de pepe pasta. Get comfy with a hot soup. This soup is a family favourite!

Ingredient

– 2 tablespoons olive oil – ¼ cup onion, chopped – 3 large carrots, chopped – 2 stalks celery, chopped – 2 garlic clove – 10 cups chicken stock – ½ cup uncooked acini di pepe pasta (or any small pasta variety- suggestions in blog post) – 4 cups fresh baby spinach – 1 cup freshly grated parmigiano for topping (parmesan) – Kosher salt and Freshly ground black pepper to taste

Direction

Make Italian meatballs. Set aside covered. They can be made 24 hours ahead and refrigerated in an airtight container. Heat olive oil in a large pot on medium-high.

Step 1

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Sauté carrots, onions, and celery for 8 minutes, then add garlic and cook for 1 minute. Season the soup with salt and pepper, add chicken broth, and boil. 

Step 2

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After adding the meatballs, lower the heat to a light boil. Cover and cook for 10 minutes, stirring occasionally, until the meatballs are tender. The last few minutes of cooking, add spinach. 

Step 3

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In a separate small pot, boil salted water and cook pasta for 8–10 minutes. Drain and place cooked pasta in serving bowls. Pour hot soup over the pasta.

Step 4

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 You can also cook the pasta in the soup and add it with the meatballs.  Warm serve. Sprinkle freshly grated parmigiano cheese and homemade bread on each serving.

Step 5

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also see

also see

Italian Almond Cake Recipe