1-Start your Italian wedding soup adventure by prepping all your ingredients. Combine the ground beef, ground pork, 1 beaten egg, breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped fresh parsley, salt, and pepper gently to form meatballs. Roll them into 3/4-inch balls without overmixing to keep them tender.

2-Heat olive oil in a large soup pot over medium-high heat and brown the meatballs in batches for about 2 minutes, then set them aside. In the same pot, soften the diced yellow onion, diced carrots, and diced celery ribs for 6 minutes, adding more olive oil if needed. Add the minced garlic and Italian seasoning, and cook for 1 more minute to build flavor.

3-Pour in the chicken broth, bring it to a boil, then reduce to a simmer. Add the browned meatballs back into the pot and let them simmer gently. For the pasta, boil the acini de pepe separately until al dente, drain it, and add it to serving bowls to keep the broth from getting absorbed during storage.

4-Stir in the fresh spinach and cook until it wilts, about 2 minutes, then serve the soup hot with extra grated Parmesan on top. If you’re new to how to make Italian wedding soup, remember these steps take just 50 minutes total, with 25 minutes for prep and 25 for cooking. This approach ensures a balanced, hearty meal that’s simple yet satisfying.