Italian Wedding Soup

5 from 1 vote

A simple recipe for Italian Wedding Soup with small tender Italian sausage meatballs, vegetables, and tiny pasta in a rich, flavorful chicken broth!

Prep Time30

Cook Time25

Course: Main Course, Soup

Cuisine: Italian

Keyword: italian, soup, wedding

Servings:

Calories: 402kcal

Author: Leigh Harris

Ingredients

Meatballs

1 lb Italian sausage sweet or mild
3 tbsp Pecorino Romano or parmesan
2 tbsp Italian bread crumbs
1 tbsp Fresh Italian parsley minced
1 large egg

Soup

2 tbsp Unsalted butter
1 small Onion diced small
2 large Carrots diced small
2 ribs Celery diced small
1/2 tsp Garlic minced
10 cups Chicken stock or broth
1/2 tsp Kosher salt
1/2 tsp Black pepper
5 oz Baby spinach stemmed, rough chopped
3/4 cup Acini di pepe or other small pasta
Pecorino Romano grated - additional for topping the soup

Instructions

Meatballs

In a large bowl add the Italian sausage, Pecorino Romano, bread crumbs, chopped parsley, and egg. Mix gently just until combined. Do not overwork the mixture. You want tender meatballs!
1 lb Italian sausage, 3 tbsp Pecorino Romano, 2 tbsp Italian bread crumbs, 1 tbsp Fresh Italian parsley, 1 large egg
Shape into 1/2 inch balls. Place on a parchment-lined baking sheet, cover with plastic wrap and freeze for at least one hour.

Soup

In a large dutch oven or soup pot melt the butter over medium-high heat, add the onion, carrots, and celery. Saute until the vegetables are tender, about 10 minutes. Add the garlic and cook for 1 minute.
2 tbsp Unsalted butter, 1 small Onion, 2 large Carrots, 2 ribs Celery, 1/2 tsp Garlic
Add the chicken stock, salt, and pepper bring to a boil. Reduce the heat to low. Cover and simmer for about 15-20 minutes. Season to taste with additional salt and pepper if needed.
10 cups Chicken stock, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
Add the meatballs, cover, and simmer for about 5 minutes.
Add the pasta and simmer for an additional 6 to 8 minutes until the pasta is tender. Cook the pasta according to the package instructions al dente.
3/4 cup Acini di pepe
Remove from the heat and stir in the spinach until wilted.
5 oz Baby spinach
Serve with additional Pecorino Romano grated over the top!
Pecorino Romano

Notes

What I like to do with soup that contains pasta is cook it separately and add the pasta to each serving individually. When you have a leftover soup that contains pasta, the pasta tends to soak up a lot of the broth.

Nutrition