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Italian Wedding Soup

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Nutrition Facts

0 servings

Serving size