Go Back

Italian Wedding Soup

A heartwarming bowl of Italian Wedding Soup filled with tender meatballs, flavorful broth, and fresh greens, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound Ground meat (lean ground beef and ground pork or turkey) Combination for flavor and tenderness.
  • 0.5 cup Breadcrumbs (plain or panko) For softness.
  • 1 large Egg To bind the meatball mixture.
  • 0.5 cup Parmesan (finely grated) Plus more for serving.
  • 3-4 cloves Garlic (minced)
  • to taste Salt and pepper
  • splash Olive oil For browning meatballs.
For the soup base
  • 1 medium Onion (diced)
  • 2 medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 8 cups Low sodium chicken broth Season to taste.
For finishing the soup
  • 0.75-1 cup Small pasta (acini di pepe, orzo, ditalini, or stelline) Cook until al dente.
  • 5-6 cups Chopped greens (escarole or baby spinach)
  • 0.5-1 units Lemon Juice for finishing.

Method
 

Preparation
  1. In a bowl, mix ground meat with breadcrumbs, egg, Parmesan, garlic, and herbs. Stir just until combined.
  2. Roll mixture into small balls about 3/4 inch each. Chill for 10 minutes.
Cooking
  1. Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on at least two sides.
  2. Set the browned meatballs aside on a plate.
  3. In the same pot, sauté onion, carrots, and celery with a pinch of salt until onions are soft.
  4. Add chicken broth and scrape up any browned bits. Return meatballs to the pot and simmer gently for 10-15 minutes.
  5. Stir in the pasta and simmer until al dente.
  6. Fold in the greens and turn off the heat. Adjust seasoning and add lemon juice before serving.

Notes

For best results, store broth and meatballs separately from pasta. Soup keeps well in the fridge for 3-4 days. Freeze without pasta for up to 3 months.