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Ina Garten Italian Wedding Soup Recipe

Ina Garten Italian Wedding Soup Recipe

Emily Grace
The Ina Garten Italian Wedding Soup Recipe is warm, comforting and full of flavor. This soup combines tender meatballs, fresh greens and tiny pasta in a light, savory broth.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

For the meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley chopped
  • 1 garlic clove minced

For the soup

  • 8 cups chicken broth
  • 1 cup small pasta like acini di pepe or orzo
  • 3 cups fresh spinach chopped
  • 2 carrots thinly sliced
  • 2 celery stalks thinly sliced
  • 1 small onion diced
  • Salt and black pepper to taste
  • Extra Parmesan for serving

Instructions
 

Prepare the meatball mixture

  • Combine ground beef, pork, breadcrumbs, Parmesan, egg, parsley, garlic, salt, pepper and oregano in a bowl. Mix gently.

Shape the meatballs

  • Roll mixture into small bite-sized balls, about 1 inch each and place them on a plate ready for cooking.

Brown the meatballs

  • Heat skillet with a little oil. Brown meatballs on all sides for flavor. Do not cook through; they finish in soup.

Prepare the vegetables

  • Slice carrots, celery, and onion. Wash and chop spinach. Keep them ready to add to soup later.

Heat the broth

  • Pour chicken broth into a large soup pot. Bring to a gentle boil over medium heat before adding meatballs.

Cook meatballs in broth

  • Add browned meatballs to simmering broth. Let them cook for 10–12 minutes until fully cooked inside and tender.

Add vegetables

  • Stir in carrots, celery and onion. Simmer until vegetables are soft but still slightly crisp, about 8–10 minutes.

Cook pasta

  • Add small pasta directly to the soup. Stir occasionally to prevent sticking. Cook until pasta is tender, about 8 minutes.

Add spinach

  • Add chopped spinach last. Stir gently. Cook for 1–2 minutes until spinach is bright green and tender.

Season and serve

  • Taste soup and adjust salt and pepper. Serve hot with extra grated Parmesan sprinkled on top.

Notes

  • Use a mix of beef and pork for juicy meatballs
  • Roll meatballs small for even cooking
  • Do not overcook pasta or it becomes mushy
  • Add spinach at the last minute for bright color
  • Simmer gently to keep broth clear and flavorful
Keyword Ina Garten Italian Wedding Soup Recipe