Italian Wedding Soup

Italian Wedding Soup always gets me thinking about marriage, which I guess is the whole point of the name.

Let me tell you how I knew I was going to marry Ammon. It wasn’t a sunset or a grand gesture. It was a Burger King billboard. We were dating and took a trip to Oregon, and somewhere in Portland I looked up and saw this enormous sign that said, “Wake up next to the King.” And I just knew. I wanted to wake up next to my king every single day for the rest of my life.

That was a big deal for me, because marriage terrified me. I had this fear that I’d make one huge, permanent decision, wake up the morning after my wedding, and think, oh no, what have I done? I’d seen enough to know it could happen, and I didn’t want to be the girl who figured it out too late. But the morning after our wedding I woke up next to Ammon, and I knew I’d made the right choice. No panic, no second-guessing. Just him.

We’re coming up on 17 years now, and I still feel that way every morning. So this soup, with its little meatballs and greens and all that cozy broth, is for anyone who’s found their person, or is still a little scared of finding them. Make a big pot, share it with someone you love, and here’s to Italian Wedding Soup, completely unrelated Burger King billboards, and waking up next to your king.

Italian Wedding Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

For the meatballs

• 1 lb ground beef or Italian sausage
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

For the soup

• 1 tbsp olive oil
• 1 small yellow onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 8 cups chicken broth
• ¾ cup small pasta such as acini di pepe or orzo
• 4 cups fresh spinach chopped
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese
• 1 tbsp fresh lemon juice

Method

 

1. Make the meatballs: In a large bowl, combine the ground beef or sausage, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined. Roll into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches and cook for 4–5 minutes, turning occasionally, until browned on the outside. They don’t need to be completely cooked through yet. Remove and set aside.
3. Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 5–7 minutes, until softened. Add the garlic and cook for another minute.
4. Add the broth: Pour in the chicken broth and add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
5. Cook the meatballs: Carefully return the meatballs to the pot. Reduce the heat and simmer for 10 minutes.
6. Add the pasta: Stir in the pasta and cook according to the package directions, usually 6–10 minutes, until tender.
7. Add the spinach: Stir in the spinach and cook for 2–3 minutes, until wilted.
8. Finish the soup: Stir in the Parmesan cheese and lemon juice. Taste and adjust the salt and pepper as needed.
9. Serve: Ladle into bowls and top with extra Parmesan cheese. Serve with warm crusty bread.

Notes

*Cozy Tip
Make the meatballs small—about 1 inch across. They cook quickly and give you a little meatball in almost every bite. Freshly grated Parmesan also makes the broth extra flavorful.