Despite the name, this soup isn’t served at weddings, “wedding” refers to the marriage of flavors between savory meat and leafy greens. This cozy classic features tender mini meatballs, pearls of pasta, and vibrant greens in a rich, golden broth.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Mini Meatballs
1 lb ground beef, pork, or a mix
¼ cup breadcrumbs
1 egg
2 tbsp grated Parmesan
2 cloves garlic, minced
2 tbsp parsley, chopped
Salt & black pepper, to taste
For the Soup
1 tbsp olive oil
1 small onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
8 cups chicken broth (preferably homemade or low-sodium)
¾ cup acini di pepe, ditalini, or orzo pasta
4 cups chopped escarole or spinach
Salt & pepper, to taste
Grated Parmesan, for serving
lemon zest or a squeeze of lemon juice to brighten
Make the Meatballs
1
In a bowl, combine ground meat , breadcrumbs , egg , Parmesan , garlic , parsley , salt , and pepper .
Mix gently by hand until just combined — don’t overwork.
Form into small meatballs (about ¾-inch diameter). You should get ~30–40.
Sauté Aromatics
2
In a large pot, heat olive oil over medium heat.
Add onion , carrot , and garlic . Sauté 4–5 minutes, until softened and fragrant.
Build the Soup Base
Add Pasta & Greens
4
Add pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
In the last 2–3 minutes of cooking, stir in the escarole or spinach and simmer until wilted.
Adjust seasoning with salt , pepper , and a touch of lemon zest or juice, if desired.
Serve
5
Ladle hot soup into bowls.
Top with freshly grated Parmesan and a crack of black pepper.
Serve with crusty bread or garlic toast on the side.
Variations
6
Use chicken meatballs or turkey for a lighter version.
Add a beaten egg during the last minute of simmering and swirl gently for a stracciatella-style finish.
Swap escarole for Swiss chard , kale , or baby spinach .
Pairing Suggestions
7 Wine:
Pinot Grigio
Barbera
Dry Rosé
Non-Alcoholic:
Ingredients For the Mini Meatballs
1 lb ground beef, pork, or a mix
¼ cup breadcrumbs
1 egg
2 tbsp grated Parmesan
2 cloves garlic, minced
2 tbsp parsley, chopped
Salt & black pepper, to taste
For the Soup
1 tbsp olive oil
1 small onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
8 cups chicken broth (preferably homemade or low-sodium)
¾ cup acini di pepe, ditalini, or orzo pasta
4 cups chopped escarole or spinach
Salt & pepper, to taste
Grated Parmesan, for serving
lemon zest or a squeeze of lemon juice to brighten
Directions Make the Meatballs
1
In a bowl, combine ground meat , breadcrumbs , egg , Parmesan , garlic , parsley , salt , and pepper .
Mix gently by hand until just combined — don’t overwork.
Form into small meatballs (about ¾-inch diameter). You should get ~30–40.
Sauté Aromatics
2
In a large pot, heat olive oil over medium heat.
Add onion , carrot , and garlic . Sauté 4–5 minutes, until softened and fragrant.
Build the Soup Base
Add Pasta & Greens
4
Add pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
In the last 2–3 minutes of cooking, stir in the escarole or spinach and simmer until wilted.
Adjust seasoning with salt , pepper , and a touch of lemon zest or juice, if desired.
Serve
5
Ladle hot soup into bowls.
Top with freshly grated Parmesan and a crack of black pepper.
Serve with crusty bread or garlic toast on the side.
Variations
6
Use chicken meatballs or turkey for a lighter version.
Add a beaten egg during the last minute of simmering and swirl gently for a stracciatella-style finish.
Swap escarole for Swiss chard , kale , or baby spinach .
Pairing Suggestions
7 Wine:
Pinot Grigio
Barbera
Dry Rosé
Non-Alcoholic:
Italian Wedding Soup (Minestra Maritata)
