This savory soup combines tender meatballs, small pasta, and fresh greens in a rich chicken broth. It is a filling meal that works well for both lunch and dinner for the whole family.

List of ingredients

1/2 pound beef Italian sausage – casings removed for easy mixing.
1/2 pound ground beef – lean or medium.
2 teaspoons italian seasoning – a blend of dried herbs.
1/2 teaspoon salt – for meatball seasoning.
1/2 teaspoon pepper – for meatball seasoning.
1/3 cup bread crumbs – used to bind the meat.
1/4 cup microbial-rennet parmesan cheese (grated) – adds salty depth.
1 large egg – acts as the primary binder.
1 tablespoon olive oil – for browning the meatballs.
1/4 medium white onion (diced) – provides a sweet base.
1 large carrot (about 1/2 cup diced) – adds color and texture.
3 cloves garlic (minced) – for aromatic flavor.
1/4 teaspoon salt – to season the broth.
1/4 teaspoon pepper – to season the broth.
64 ounces low sodium chicken broth – the main liquid base.
1 cup water – to adjust the soup consistency.
3/4 cup acini de pepe pasta – small, round pasta grains.
2 cups spinach (chopped) – added at the end for freshness.

step-by-step instructions

Prepare Meatball Mixture: Combine beef Italian sausage, ground beef, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, parmesan, and egg in a large bowl. Mix by hand until just combined to avoid making the meatballs tough.
Shape Meatballs: Scoop the meat into 1-tablespoon portions, making roughly 28 to 30 meatballs. Roll them gently between your palms to create a smooth surface.
Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in two batches for about 4 minutes per batch, turning them regularly, then remove and set them on a paper towel-lined plate.
Sauté Vegetables: Add the diced onion and carrot to the same pot. Cook them in the remaining meat drippings for about 3 minutes over medium heat until they begin to soften.
Add Aromatics: Stir in the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 1 to 2 minutes until the garlic is fragrant.
Simmer the Broth: Pour in the chicken broth and 1 cup of water. Bring the liquid to a rolling boil over medium-high heat, then reduce the temperature to a simmer.
Cook Meatballs: Return the browned meatballs to the pot. Simmer for 2 to 3 minutes, allowing some meatballs to rise to the surface.
Add Pasta: Stir in the acini de pepe pasta. Simmer for 9 to 10 minutes until the pasta is tender and soft. You can lower the heat to medium-low during this time.
Wilt the Greens: Stir in the chopped spinach just before serving. Cook for about one minute until the spinach is wilted, then serve.

Alternative Pasta Choices

Using Orzo Pasta

Orzo is a rice-shaped pasta that works exceptionally well in wedding soup. It provides a slightly different texture than acini de pepe while remaining small enough to fit on a spoon. Adjust the cooking time based on the package instructions to avoid overcooking.

Substituting with Stelline

Stelline are tiny star-shaped pastas that add a visual appeal to the soup. They are very small and cook quickly, making them a great choice for children. Ensure you stir frequently to prevent these small stars from sticking to the bottom of the pot.

Trying Ditalini or Pastina

Ditalini are small tubes that offer a heartier bite, while pastina is a general term for very small pasta shapes. Both are excellent substitutes that maintain the traditional feel of the dish. These shapes tend to hold their structure well even if the soup is kept warm for a while.

Pearl Couscous Options

Pearl couscous is larger than acini de pepe but provides a chewy, satisfying texture. Because it is toasted during manufacturing, it adds a subtle nuttiness to the broth. It usually requires a slightly longer simmering time than the smallest pasta grains.

Meatball Customization and Tips

Adjusting Meatball Size

Traditionally, these meatballs are smaller than a standard tablespoon to ensure they fit easily in a spoon. If you prefer even smaller bites, split each tablespoon scoop in half before rolling. This increases the surface area for browning and allows more meatballs per bowl.

Using Turkey or Beef Blends

While this recipe uses beef and Italian-style beef sausage, you can substitute ground turkey for a leaner option. Turkey meatballs may be slightly softer, so ensure you do not over-mix the meat. Adding a pinch of extra Italian seasoning can help maintain the bold flavor.

Controlling Texture with Binders

The combination of bread crumbs and egg prevents the meatballs from falling apart in the simmering broth. If the mixture feels too wet, add one extra tablespoon of bread crumbs. Avoid over-mixing the meat, as this can lead to a dense, rubbery texture.

Adding a Spicy Kick

To increase the heat, add red pepper flakes to the meatball mixture before rolling. You can also stir a pinch of pepper flakes into the broth during the vegetable sauté stage. Using a spicy beef Italian sausage is another efficient way to add warmth to the dish.

Vegetable Variations

Incorporating Celery

Adding a diced celery stalk to the soffritto (the onion and carrot base) adds a classic aromatic layer. Dice the celery very small so it cooks at the same rate as the carrots. Sauté it alongside the onion for about 3 to 5 minutes.

Swapping Spinach for Kale

Lacinato or curly kale is a sturdy alternative to spinach that holds up better during reheating. Be sure to remove the tough center stems before chopping the leaves. Kale requires a slightly longer simmer time—about 3 to 5 minutes—to become tender.

Using Frozen Spinach

Frozen chopped spinach is a convenient substitute for fresh leaves. Thaw the spinach and squeeze out the excess water before adding it to the pot. Add frozen spinach at the very end, as it only needs to be warmed through.

Expanding the Vegetable Base

You can add finely diced zucchini or peeled and diced parsnips for extra nutrition. Add these during the sauté stage with the carrots and onions. These vegetables add a subtle sweetness and more bulk to each serving.

Preservation and Storage

Refrigerator Storage Life

Store leftover soup in an airtight container in the refrigerator for up to three days. Ensure the soup has cooled slightly before sealing the lid to prevent excessive condensation. Keep the container tightly sealed to maintain the freshness of the broth.

Handling Pasta Absorption

It is normal for the pasta to absorb a significant amount of broth while sitting in the refrigerator. This can result in a thick consistency or even a porridge-like texture. Do not be alarmed, as the flavor remains intact within the pasta.

Avoiding Soup spoilage

To prevent spoilage, do not leave the pot of soup on the stove to cool for several hours. Transfer portions to smaller containers to allow the soup to cool faster. This reduces the time the food spends in the temperature danger zone.

Freezing and Thawing Guide

Freezing with Silicone Molds

Use silicone freezer trays to freeze the soup in single-serving portions. This makes meal prep easier and allows you to thaw only what you need. Once frozen solid, you can transfer the portions into freezer bags to save space.

Managing Frozen Pasta

Pasta can become very soft after being frozen and thawed. To mitigate this, you can undercook the pasta by 2 minutes before freezing the soup. When you reheat the soup, the pasta will finish cooking and maintain a better texture.

Thawing Process

The best way to thaw the soup is to place the container in the refrigerator overnight. If you are in a rush, you can thaw it in the microwave on a defrost setting. Avoid thawing the soup on the counter at room temperature for safety reasons.

Reheating Techniques

Stovetop Reheating

Place the soup in a pot over medium heat and stir gently to avoid breaking the meatballs. Add water or chicken broth in small increments until the desired consistency is reached. Heat until the soup reaches a simmer before serving.

Microwave Reheating

Heat the soup in a microwave-safe bowl in 1-minute intervals. Stir between each interval to ensure the heat is distributed evenly. Add a tablespoon of water if the pasta has absorbed too much liquid during storage.

Adjusting Liquid Levels

Since the pasta continues to absorb liquid, you will likely need to add 1/2 to 1 cup of water per quart of soup. Adding water instead of broth prevents the soup from becoming overly salty. Stir well to reintegrate the flavors.

Common Cooking Challenges

Preventing Meatball Breakup

Meatballs usually break apart if they are not browned first or if they are stirred too vigorously. Browning creates a sear that holds the meat together. When adding them to the broth, let them simmer gently rather than boiling them rapidly.

Avoiding Mushy Pasta

Overcooking the pasta is the most common issue in wedding soup. Set a timer for 9 minutes and check the texture. If you plan to store the soup, cook the pasta until it is just barely tender (al dente).

Correcting Over-Salted Broth

If the broth tastes too salty, add an extra cup of water or unsalted chicken broth. You can also add a small amount of diced potato, which can help absorb some of the excess salt. Remove the potato before serving if desired.

Fixing Thin Broth

If the soup is too thin, you can simmer it without a lid for a few extra minutes to reduce the liquid. Alternatively, mashing one or two of the meatballs into the broth can slightly thicken the consistency. This adds a rich, meaty depth to the liquid.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, you can brown the meatballs and sauté the vegetables first, then add them to the slow cooker with the broth. Add the pasta and spinach during the last 30 to 60 minutes of cooking to prevent them from becoming mushy.

What is the best way to prevent the meatballs from sticking?

Ensure the olive oil is shimmering and hot before adding the meatballs. Avoid crowding the pan; browning in batches ensures the meat sears rather than steams. Use a non-stick pot or a well-seasoned Dutch oven.

Why is my soup cloudy?

Cloudiness usually comes from the starch in the pasta or the fats from the meat. To keep a clearer broth, you can skim the foam off the top of the liquid once it reaches a boil. Using a lower-fat ground beef also reduces cloudiness.

Can I use a different protein instead of beef?

You can use ground chicken or ground turkey for the meatballs. If you prefer no meatballs at all, shredded rotisserie chicken is a great alternative. Simply add the cooked chicken at the same time you would add the meatballs to the simmering broth.