Pioneer Woman Italian Wedding Soup

This hearty, savory Pioneer Woman Italian Wedding Soup is made with tender meatballs, fresh spinach, and ready in 60 minutes. The magic happens when the rich chicken broth absorbs the savory juices from the simmering meatballs. I always crave this warming bowl on cold winter nights.

Why This Classic Works

I used to think rolling tiny meatballs by hand was too much effort for soup. Then I tried dropping them straight into the simmering broth.

This method keeps the meat incredibly tender and builds a deeply flavorful base. You end up with a rich, balanced meal in a single pot.

Pioneer Woman Italian Wedding Soup Ingredients

For the Meatballs:

• 8 oz ground beef
• 8 oz ground pork
• 1/2 cup plain breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 large egg
• 2 tablespoons fresh chopped parsley

For the Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup acini de pepe pasta
• 5 oz fresh baby spinach

How To Make Pioneer Woman Italian Wedding Soup

1. Mix the Meat: Combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, and parsley in a large bowl.
2. Form Meatballs: Roll the meat mixture gently into tiny, half-inch balls and set them aside on a plate.
3. Saute Vegetables: Heat the olive oil in a large heavy pot, then cook the onions, carrots, and celery until soft.
4. Simmer Broth: Pour the chicken broth into the pot and bring the liquid to a steady, rolling boil.
5. Cook Meatballs and Pasta: Drop the meatballs and pasta into the boiling broth, cooking them together for 10 minutes.
6. Wilt the Greens: Stir the fresh baby spinach into the pot and simmer for 2 more minutes until wilted.

Recipe Tips

• Keep meatballs small: Bite-sized meatballs cook much faster and fit perfectly on your spoon alongside the pasta and vegetables.
• Do not overcook pasta: Acini de pepe absorbs liquid very quickly, so watch your timing closely to avoid mushy soup.
• Mix meat gently: Overworking the beef and pork mixture will result in dense, tough meatballs instead of tender ones.

What To Serve With Italian Wedding Soup

Serve this hearty soup with thick slices of crusty garlic bread to soak up the savory broth. A crisp, simple green salad dressed with vinaigrette balances the richness perfectly.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta will absorb more broth as it sits, so add a splash of water when reheating.

FAQs

• Can I freeze this soup? Yes, but it is best to freeze it without the pasta. Add freshly cooked pasta to the pot when you reheat the frozen soup base.
• What can I use instead of acini de pepe? Orzo, ditalini, or any small pasta shape works perfectly in this recipe. You can also use pearl couscous if you are in a pinch.
• Can I use turkey instead of beef? Absolutely. Ground turkey or ground chicken makes a great, lighter alternative for the meatballs.

Nutrition

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 1150mg
• Total Carbohydrate: 32g
• Protein: 22g

Try More Recipes:

• Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli
• Pioneer Woman Italian Pasta Frittata
• Pioneer Woman Italian Chicken Soup Recipe

Pioneer Woman Italian Wedding Soup

Recipe by PaulaCourse: SoupsCuisine: Italian

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Pioneer Woman Italian Wedding Soup pairs hearty, tender meatballs with fresh spinach and tiny pasta. Ready in 60 minutes, this comforting classic uses a rich chicken broth base. It is the perfect cozy, simple dinner for chilly weeknights.

Ingredients

• 8 oz ground beef

• 8 oz ground pork

• 1/2 cup plain breadcrumbs

• 1/3 cup grated parmesan cheese

• 1 large egg

• 2 tablespoons fresh chopped parsley

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 8 cups chicken broth

• 1 cup acini de pepe pasta

• 5 oz fresh baby spinach

Directions

• 1. Mix the Meat: Combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, and parsley in a large bowl.
• 2. Form Meatballs: Roll the meat mixture gently into tiny, half-inch balls and set them aside on a plate.
• 3. Saute Vegetables: Heat the olive oil in a large heavy pot, then cook the onions, carrots, and celery until soft.
• 4. Simmer Broth: Pour the chicken broth into the pot and bring the liquid to a steady, rolling boil.
• 5. Cook Meatballs and Pasta: Drop the meatballs and pasta into the boiling broth, cooking them together for 10 minutes.
• 6. Wilt the Greens: Stir the fresh baby spinach into the pot and simmer for 2 more minutes until wilted.