Italian Wedding Soup
There’s something undeniably heartwarming about a steaming bowl of Italian Wedding Soup. With tender meatballs, wholesome greens, and delicate pasta swimming in a flavorful broth, this classic dish is the very definition of comfort food.
Servings 6
Calories 320kcal
Cost $12–$15
Ingredients
For the Meatballs
- 1 lb ground chicken or beef or half pork, half beef
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium carrots thinly sliced
- 2 celery stalks sliced
- 8 cups chicken broth low sodium preferred
- ¾ cup acini di pepe or orzo pasta
- 4 cups baby spinach or escarole chopped
- Salt and pepper to taste
- Extra grated Parmesan for serving optional
Optional/Alternative Items:
- Use kale instead of spinach for a heartier green
- Ground turkey or plant-based meat for a lighter version
- Gluten-free breadcrumbs and pasta for dietary needs
Instructions
- In a medium bowl, combine the ground meat, breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Mix gently with your hands or a spatula until just combined—don’t overmix, or the meatballs may turn out tough.
- Using a teaspoon or small cookie scoop, form the mixture into tiny meatballs, about ¾-inch in size. Place them on a plate or baking sheet. You should get around 30–35 mini meatballs.
- For extra flavor, heat a drizzle of olive oil in a skillet and brown the meatballs for a few minutes before adding them to the soup. This step is optional but adds depth to the broth.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and bring it to a boil. Gently drop in the meatballs and reduce heat to a simmer. Let the soup cook for 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Stir in the pasta and cook for another 8–10 minutes until al dente. Finally, add the chopped spinach and simmer for another 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper. Serve hot with a sprinkle of Parmesan.
Notes
1. Don’t Overmix the Meatballs
For tender, juicy meatballs, gently mix the ingredients just until combined. Overworking the mixture can make them dense and chewy. 2. Choose the Right Greens
Spinach offers a mild, soft texture, while escarole or kale adds more bite. Choose based on your preference, but always add them at the end to keep them vibrant and not overcooked. 3. Use Quality Broth
A good broth makes a big difference in flavor. Use homemade or a low-sodium, high-quality store-bought version for the best results. 4. Cook Pasta Separately for Storage
If you plan to store leftovers, cook the pasta separately and add it to individual bowls. This keeps it from soaking up all the broth and getting mushy.
For tender, juicy meatballs, gently mix the ingredients just until combined. Overworking the mixture can make them dense and chewy. 2. Choose the Right Greens
Spinach offers a mild, soft texture, while escarole or kale adds more bite. Choose based on your preference, but always add them at the end to keep them vibrant and not overcooked. 3. Use Quality Broth
A good broth makes a big difference in flavor. Use homemade or a low-sodium, high-quality store-bought version for the best results. 4. Cook Pasta Separately for Storage
If you plan to store leftovers, cook the pasta separately and add it to individual bowls. This keeps it from soaking up all the broth and getting mushy.