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+ servings

Easy Italian Wedding Soup

Servings 6 servings
Author Katie



  • 1/2 lb ground beef I like to use lean
  • 1/2 lb ground pork sausage
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1/4 cup bread crumbs
  • 3/4 tsp Italian seasoning


  • 1 Tbsp olive oil
  • 3/4 cup onion, diced
  • 3/4 cup carrots, peeled and diced into small pieces
  • 1/2 cup celery, diced
  • 2 tsp minced garlic
  • 8 cups chicken broth
  • 1 cup acini de pepe pasta uncooked
  • 3 cups baby spinach leaves
  • finely shredded parmesan cheese optional


  • Mix together meatball ingredients until combined.  Shape mixture into small meatballs, only about ¾ inch to 1 inch and transfer to a plate. 
  • Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally. You just want to brown the meatballs not fully cook them.
  • Transfer meatballs to a plate lined with paper towels. Repeat with remaining meatballs.
  • Heat olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened, add garlic and saute 1 minute longer.
  • Pour in chicken broth, season soup with salt and pepper to your likeness and to a boil. Add in pasta and meatballs and simmer.
  • Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through. Add spinach and stir until fully wilted.