My family (and our neighbors!) absolutely swoon over this Italian Wedding Soup. This classic comfort dish is hearty yet surprisingly light thanks to its rich, flavorful broth. Prepared with veggies, beefy meatballs, and baby pasta pearls (aka Acini de Pepe), this will certainly satisfy all your comfort-in-a-bowl cravings. It’s also a crowd-pleaser, making it perfect for entertaining, celebrations, or anytime you want to share a little love.

 

Ingredients:

  • 1 tbsp. Olive Oil
  • 1 Yellow Onion, diced
  • 4 Carrots, peeled and small dice
  • 4 Garlic Cloves, minced
  • 1 tsp. Tomato Paste
  • 1 – 2 tbsp. Crushed Calabrian Peppers, to taste
  • 18 oz. Frozen Angus Beef Meatballs
  • 8 – 12 cups Chicken Bone Broth  
  • 1 tsp. Whole Celery Seeds
  • 10 oz. Frozen Spinach
  • 16 oz Acini de Pepe Pasta, uncooked
  • Salt + Pepper, to taste
  • Italian Parsley, for garnish
  • Grated Parmesan, for garnish
  • Red Pepper Flakes, optional

Instructions:

  1. Heat oil in a large stock pot and add the yellow onion and carrots. Sauté for about 5 minutes, or until slightly softened. Then add the garlic, tomato paste, and crushed Calabrian peppers. Continue to sautè for 1-2 minutes.
  2. Add the frozen meatballs, 8 cups of chicken bone broth, celery seeds, and frozen spinach. Bring to a low boil and simmer for 10 minutes.
  3. Next, add the Acini de Pepe Pasta and then continue to simmer for an additional 10 minutes, or until the pasta is plump.
  4. Season with salt + pepper, to taste. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.

 

Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.