The Best Italian Wedding Soup Recipe (Voted By Italian Grandmas)

In this video, we’re taking on the challenge of finding the best Italian Wedding Soup recipe out there! Join us as we try different recipes to find the ultimate delicious and comforting Italian soup perfect for any occasion.
italian Wedding Soup is a hearty and comforting dish featuring meatballs, vegetables, and small pasta. Here’s a classic recipe to guide you through making it:

Ingredients
For the Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
1 large egg
2 cloves garlic, minced
Salt and pepper to taste
For the Soup:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
10 cups chicken broth
1 cup small pasta (like acini di pepe or orzo)
6 ounces fresh spinach, chopped
Salt and pepper to taste
Grated Parmesan cheese, for serving
Instructions
Making the Meatballs:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Combine Ingredients: In a large bowl, mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper until well combined.
Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Bake: Bake the meatballs in the preheated oven for about 15-20 minutes or until they are cooked through and lightly browned.
Making the Soup:
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes. Add the sliced carrots and celery and continue to cook for another 5 minutes.
Add Broth: Pour in the chicken broth and bring it to a boil.
Cook Pasta: Add the small pasta to the pot and cook according to the package instructions until al dente.
Add Meatballs and Spinach: Once the pasta is cooked, add the baked meatballs and chopped spinach to the pot. Let the soup simmer for an additional 5-10 minutes until the spinach is wilted and the meatballs are heated through.
Season: Season the soup with salt and pepper to taste.
Serving:
Serve Hot: Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Enjoy: Serve with crusty bread on the side, if desired.