Bridget's Italian Wedding Soup

Bridget’s Italian Wedding Soup is a comforting, flavor-packed classic that combines tender homemade meatballs, delicate acini di pepe pasta, and nutrient-rich baby spinach in a savory chicken broth. Perfect for family dinners or cozy nights, this hearty soup starts with a blend of ground beef and pork, seasoned with garlic and parmesan, for irresistibly juicy meatballs. Fresh vegetables like onions, carrots, and celery form the aromatic base, while the final touch of fresh parsley creates a burst of vibrant flavor. Ready in just an hour, this versatile recipe is ideal for meal prep or serving alongside a crusty loaf of bread. Whether you’re seeking an authentic Italian soup or a wholesome one-pot meal, Bridget’s Italian Wedding Soup delivers warmth and satisfaction in every bite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 cup Italian seasoned breadcrumbs
• 1 cup parmesan cheese, grated
• 2 pieces large eggs
• 2 pieces garlic cloves, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 piece yellow onion, diced
• 2 pieces carrots, diced
• 2 pieces celery stalks, diced
• 8 cups chicken broth
• 0.75 cup acini di pepe pasta
• 3 cups baby spinach, chopped
• 0.25 cup fresh parsley, chopped
• 1 to taste salt (for soup adjustment)
• 1 to taste black pepper (for soup adjustment)

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan cheese, eggs, minced garlic, salt, and black pepper. Mix until well combined.

Step 2

Roll the mixture into small 1-inch meatballs and place them on a baking sheet lined with parchment paper.

Step 3

Heat olive oil in a large soup pot over medium heat. Brown the meatballs in batches until golden on the outside (they don’t need to cook through). Remove them from the pot and set aside.

Step 4

In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.

Step 5

Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer.

Step 6

Add the acini di pepe pasta and the browned meatballs into the broth. Simmer uncovered for 15-20 minutes, until the meatballs are cooked through and the pasta is tender.

Step 7

Stir in the chopped spinach and parsley. Cook for another 2-3 minutes until the spinach is wilted.

Step 8

Taste the soup and adjust with additional salt and black pepper, if needed.

Step 9

Serve hot with additional grated parmesan cheese on top, if desired.

Nutrition Facts

Serving size	(3861.3g)

Amount per serving	% Daily Value*
Calories	4375.9

Total Fat 246.9g	0%
Saturated Fat 93.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1161.3mg	0%
Sodium 10391.0mg	0%
Total Carbohydrate 251.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 28.6g
Protein 306.8g	0%

Vitamin D 80IU	0%
Calcium 1799.6mg	0%
Iron 35.2mg	0%
Potassium 5529.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 27.5%

Carbs: 22.6%