Wedding Soup

Name: Wedding Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/2 lb ground beef; 1/2 lb ground pork; 1/2 cup panko breadcrumbs; 1/4 cup milk; 1/2 cup Parmesan cheese, grated, divided; 1 large egg, lightly beaten; 2 garlic cloves, minced; 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 yellow onion, finely diced; 2 carrots, diced; 2 celery stalks, diced; 8 cups chicken broth; 2/3 cup acini di pepe pasta (or other small pasta); 4 cups baby spinach; 1/4 cup fresh parsley, chopped; 1 tbsp fresh lemon juice

A hearty Italian-American soup featuring delicate meatballs, tiny pasta, and leafy greens in a flavorful chicken broth. Despite its name, this soup isn't traditionally served at weddings but gets its name from the "marriage" of meat and vegetables.

60 minMediumServes 6320 cal/serving

ItalianSoupStovetopStandardAlcohol-FreeCorn-Free

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1/2 cup panko breadcrumbs
1/4 cup milk
1/2 cup Parmesan cheese, grated, divided
1 large egg, lightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 yellow onion, finely diced
2 carrots, diced
2 celery stalks, diced
8 cups chicken broth
2/3 cup acini di pepe pasta (or other small pasta)
4 cups baby spinach
1/4 cup fresh parsley, chopped
1 tbsp fresh lemon juice

Instructions

1

First, make the meatballs: In a medium bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup milk. Let sit for 5 minutes to soften.
2

Add 1/2 lb ground beef, 1/2 lb ground pork, half of the 1/2 cup grated, divided Parmesan cheese, 1 lightly beaten large egg, 2 minced garlic cloves, 1 tsp Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the breadcrumb mixture. Mix gently with your hands until just combined. Be careful not to overmix.
3

Form the mixture into very small meatballs, about 3/4-inch in diameter (you should get about 30-35 meatballs). Place on a plate and refrigerate for 10 minutes.
4

In a large Dutch oven or soup pot, heat 2 tbsp olive oil over medium heat. Add 1 finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables have softened, about 5-7 minutes.
5

Add 8 cups chicken broth and bring to a boil. Season with remaining 1 tsp salt and 1/2 tsp black pepper.
6

Gently add the meatballs to the boiling broth, one by one. Reduce heat to a simmer and cook for 8-10 minutes until meatballs are cooked through.
7

Add the 2/3 cup acini di pepe pasta (or other small pasta) to the pot and cook according to package instructions, usually about 7-9 minutes.
8

Once pasta is al dente, stir in the 4 cups baby spinach and cook just until wilted, about 1 minute.
9

Stir in the 1/4 cup chopped fresh parsley and 1 tbsp fresh lemon juice. Taste and adjust seasoning if needed.
10

Serve hot in bowls, topped with the remaining Parmesan cheese.

Questions

Can I make Wedding Soup dairy-free?

Yes. The dairy in this entry is 1/4 cup milk, 1/2 cup Parmesan cheese, grated, divided. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Wedding Soup gluten-free?

Yes. The gluten in this entry is 1/2 cup panko breadcrumbs, 2/3 cup acini di pepe pasta (or other small pasta). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Wedding Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Wedding Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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