Description
Italian Wedding Soup brings together juicy meatballs, tender greens, and tiny pasta in a comforting, flavorful chicken broth. Ideal for both weeknight meals and special occasions, this soup is hearty yet balanced and perfect for freezing or making ahead.
Ingredients
1/2 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
8 cups chicken broth
3/4 cup acini di pepe or other small pasta
3 cups baby spinach or chopped escarole
Instructions
1. In a large bowl, mix beef, pork, breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Roll into small meatballs.
2. Preheat oven and bake or broil meatballs on a lined baking sheet until browned. Set aside.
3. In a Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until softened.
4. Pour in chicken broth and bring to a gentle boil. Add meatballs and simmer for 10 minutes.
5. Stir in pasta and cook until tender, about 7–9 minutes.
6. Add spinach or escarole and simmer until wilted.
7. Taste and adjust seasoning. Serve hot with extra Parmesan if desired.
Notes
For even more flavor, brown the meatballs before adding them to the soup.
If freezing, cook pasta separately to avoid it becoming mushy upon reheating.
Escarole provides a slightly bitter edge compared to spinach—try both and see which you prefer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg