Italian Wedding Soup is a hearty, comforting dish featuring tender homemade meatballs, small pasta, and leafy greens in a flavorful broth. The name "wedding soup" comes from the perfect "marriage" of ingredients rather than an actual wedding tradition. This soup is a classic in Italian-American cuisine and makes a satisfying meal for any time of year.
For the Meatballs
½ kg ground beef
½ kg ground pork (or turkey for a lighter version)
⅓ cup breadcrumbs
¼ cup grated Parmesan cheese
1 clove garlic (minced)
1 tbsp fresh parsley (chopped)
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 large egg
1 tbsp milk
For the Soup Base
1 tbsp olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
6 cups chicken broth
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp red pepper flakes (optional for spice)
½ cup small pasta (acini di pepe, orzo, or ditalini)
4 cups fresh spinach or escarole (chopped)
1 tbsp fresh lemon juice (optional, for brightness)
For Garnish
Freshly grated Parmesan cheese
Chopped parsley
Crusty bread for serving
Make the Meatballs
1
- Mix the Ingredients:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, black pepper, egg, and milk.
- Mix until just combined.
- Form Small Meatballs:
- Roll the mixture into small meatballs (about 3/4-inch in diameter).
- Place them on a plate or parchment-lined tray.
Sauté the Vegetables
2
- Heat the Olive Oil:
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat.
- Cook the Aromatics:
- Add diced onion, carrots, and celery.
- Sauté for 5 minutes, stirring occasionally, until softened.
- Add the Garlic:
- Stir in minced garlic and cook for 30 seconds until fragrant.
Cook the Soup
3
- Add the Broth and Seasonings:
- Pour in chicken broth, then add salt, black pepper, dried thyme, and red pepper flakes (if using).
- Bring to a simmer.
- Cook the Meatballs:
- Gently drop the meatballs into the simmering broth.
- Let cook for 10 minutes, stirring occasionally.
- Add the Pasta:
- Stir in the small pasta and cook for 8-10 minutes, until al dente.
- Add the Greens:
- Stir in chopped spinach or escarole and let wilt for 2 minutes.
- Final Touch:
- Stir in fresh lemon juice for brightness (optional).
Serve the Soup
4
- Ladle into Bowls:
- Serve hot in bowls.
- Garnish:
- Top with freshly grated Parmesan and chopped parsley.
- Pair With:
- Serve alongside crusty bread or garlic toast.
Pro Tips
5
- For a Richer Broth: Use homemade chicken stock for a deeper flavor.
- Make It Ahead: The meatballs can be made and frozen in advance.
- Vegetarian Option: Substitute the meatballs with cannellini beans or chickpeas.
Ingredients
For the Meatballs
½ kg ground beef
½ kg ground pork (or turkey for a lighter version)
⅓ cup breadcrumbs
¼ cup grated Parmesan cheese
1 clove garlic (minced)
1 tbsp fresh parsley (chopped)
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 large egg
1 tbsp milk
For the Soup Base
1 tbsp olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
6 cups chicken broth
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp red pepper flakes (optional for spice)
½ cup small pasta (acini di pepe, orzo, or ditalini)
4 cups fresh spinach or escarole (chopped)
1 tbsp fresh lemon juice (optional, for brightness)
For Garnish
Freshly grated Parmesan cheese
Chopped parsley
Crusty bread for serving
Directions
Make the Meatballs
1
- Mix the Ingredients:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, black pepper, egg, and milk.
- Mix until just combined.
- Form Small Meatballs:
- Roll the mixture into small meatballs (about 3/4-inch in diameter).
- Place them on a plate or parchment-lined tray.
Sauté the Vegetables
2
- Heat the Olive Oil:
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat.
- Cook the Aromatics:
- Add diced onion, carrots, and celery.
- Sauté for 5 minutes, stirring occasionally, until softened.
- Add the Garlic:
- Stir in minced garlic and cook for 30 seconds until fragrant.
Cook the Soup
3
- Add the Broth and Seasonings:
- Pour in chicken broth, then add salt, black pepper, dried thyme, and red pepper flakes (if using).
- Bring to a simmer.
- Cook the Meatballs:
- Gently drop the meatballs into the simmering broth.
- Let cook for 10 minutes, stirring occasionally.
- Add the Pasta:
- Stir in the small pasta and cook for 8-10 minutes, until al dente.
- Add the Greens:
- Stir in chopped spinach or escarole and let wilt for 2 minutes.
- Final Touch:
- Stir in fresh lemon juice for brightness (optional).
Serve the Soup
4
- Ladle into Bowls:
- Serve hot in bowls.
- Garnish:
- Top with freshly grated Parmesan and chopped parsley.
- Pair With:
- Serve alongside crusty bread or garlic toast.
Pro Tips
5
- For a Richer Broth: Use homemade chicken stock for a deeper flavor.
- Make It Ahead: The meatballs can be made and frozen in advance.
- Vegetarian Option: Substitute the meatballs with cannellini beans or chickpeas.
Notes
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