Neapolitan Italian Wedding Soup with Acini di Pepe

Name: Neapolitan Italian Wedding Soup with Acini di Pepe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4-5
Ingredients: ½ cup De Cecco Acini Di Pepe Pasta; 2 Tbsp Panko Bread Crumbs Japanese Style by Kikkoman; 1 Tbsp grated Ambrosi Parmigiano Reggiano Cheese Wedge Imported from Italy; ¼ tsp Marinella Italian Dried Basil; ¼ tsp Marinella Italian Dried Parsley; 4-5 cups Aneto Chicken Broth; ¼ lb ground beef, thawed if frozen; 2 Tbsp minced onion; 2 garlic cloves, minced and divided; 1 egg; 1 Tbsp unsalted butter; ½ cup chopped onion; 1 carrot, peeled and chopped; 6 oz fresh or frozen kale or spinach; Salt and pepper

Like many popular Italian foods, Italian Wedding Soup was once thought of as a peasant food and its history is much less romantic than some might imagine. The name actually referred to the marriage of the ingredients rather than a celebratory soup served on your wedding day. While the ingredients and traditions may have evolved over time, one thing has stayed relatively the same since its inception in Naples: the addition of acini di pepe pasta.

The Best Acini di Pepe Pasta for Italian Wedding Soup

These teeny tiny balls of pasta are named after peppercorn seeds (the kind you might find in a pepper grinder) but in reality they are actually much smaller than that. Acini di pepe pasta more resembles a grain of couscous and the two are often mistaken for each other. While they may look alike in their dry form, acini di pepe has a much softer texture than its cousin couscous once it is properly prepared.

Typically made from traditional semolina flour, these round balls of pasta are meant to be served in pasta salads and lighter, broth-based soups, like Italian Wedding Soup. For this recipe, we suggest using De Cecco Acini Di Pepe Pasta for a hearty and filling soup. Using a special blend of authentic ingredients, this pasta is ideal for an equally authentic dish like Italian Wedding Soup.

All you need to complete this comforting soup, is a few staple pantry items, De Cecco Acini Di Pepe Pasta, and this simple recipe.

Get the Recipe Ingredients Shipped Directly to Your Door!

Salpa Dried Porcini Mushrooms 0.71 oz (20g)

Sold out

Tags: Dinner, Italy, Lunch, Pasta, Soup

Previous article Next article

Rated 3.2 stars by 17 users

Servings

4-5

Prep Time

45 minutes

Cook Time

45 minutes

For a comforting and hearty meal, Italian Wedding Soup originating from Naples, Italy is a staple in many Italian kitchens. With tiny balls of acini di pepe pasta in every broth-filled bite, this soup truly warms you from the inside out. All you need are a few simple ingredients from Yummy Bazaar and this step-by-step recipe for a rib-sticking meal anytime you’d like.

Author:

Kelly Graham

Image of Neapolitan Italian Wedding Soup with Acini di Pepe

Ingredients

Ingredients That Make a World of Difference:

½ cup De Cecco Acini Di Pepe Pasta
2 Tbsp Panko Bread Crumbs Japanese Style by Kikkoman
1 Tbsp grated Ambrosi Parmigiano Reggiano Cheese Wedge Imported from Italy
¼ tsp Marinella Italian Dried Basil
¼ tsp Marinella Italian Dried Parsley
4-5 cups Aneto Chicken Broth

Ingredients That You May Already Have:

¼ lb ground beef, thawed if frozen
2 Tbsp minced onion
2 garlic cloves, minced and divided
1 egg
1 Tbsp unsalted butter
½ cup chopped onion
1 carrot, peeled and chopped
6 oz fresh or frozen kale or spinach
Salt and pepper

Directions

First, it's time to prepare the meatballs. In a large bowl, mix together the beef, minced onion, 1 garlic clove, cheese, bread crumbs, basil, parsley, ¼ teaspoon salt, and egg until combined.
By hand or with a cookie scoop, roll the meat into roughly 1/2-inch balls. You should be left with about 14 mini meatballs. Place the balls onto a cookie sheet and freeze until firm to the touch (about 30 minutes). If you want to make them ahead of time and freeze them for a few days, place the balls in a ziploc bag.
While the meatballs are freezing, grab a large pot to get the soup started. Melt the butter in the pot over medium heat. Add the chopped onion, carrot, and a big pinch of salt. Cook until softened, or about 5 minutes. Add the remaining garlic clove and cook for about a minute, being careful not to burn the garlic.
Add 4 cups of chicken broth and bring to a boil.
Add the meatballs and cook at a gentle boil for 10 minutes. Taste, and add salt and pepper to your desired taste.
Add acini di pepe pasta and cook for about 8-10 minutes or until done.
Add the kale or spinach and cook 2-3 minutes or until wilted and warm. Add the remaining broth if desired as the pasta will have soaked up a lot of the broth. Ladle into bowls and serve hot.

Recipe Note

Freeze Time: 30 minutes

Recover password

Neapolitan Italian Wedding Soup with Acini di Pepe

The Best Acini di Pepe Pasta for Italian Wedding Soup

Get the Recipe Ingredients Shipped Directly to Your Door!