Description
Classic Italian Wedding Soup is a comforting and hearty soup featuring tender meatballs, fresh greens, small pasta, and a rich chicken broth. This traditional recipe balances wholesome ingredients with warm flavors, making it perfect for family meals or cozy evenings. Easy to prepare and highly adaptable, it delivers a soul-soothing taste of Italian heritage.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Soup Base
- 2 tbsp olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup small pasta (acini di pepe, orzo, or pastina)
- 4 cups fresh escarole or spinach, chopped
To Serve
- Freshly grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
- Optional: pinch of nutmeg
Instructions
- Prepare the Meatballs: In a large bowl, gently combine ground beef, ground pork, breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, and pepper. Mix carefully to avoid overworking the meat, then roll the mixture into small, bite-sized meatballs.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Lightly brown the meatballs on all sides until golden but not fully cooked through. Remove the meatballs from the pot and set aside.
- Build the Soup Base: In the same pot, sauté the minced onion and garlic over medium heat until translucent and fragrant. Pour in the chicken broth and bring to a gentle simmer to develop flavor.
- Cook the Pasta: Add the small pasta to the simmering broth and cook just until al dente, typically 3-5 minutes, to prevent overcooking later.
- Add Greens and Meatballs: Stir in the chopped fresh greens, such as escarole or spinach, and gently add the browned meatballs back into the pot. Simmer together until the meatballs are cooked through (about 10 minutes) and the greens are tender.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve hot for comforting enjoyment.
Notes
- Use fresh herbs and quality meat for best flavor.
- Do not overmix the meatball mixture to keep it tender.
- Browning the meatballs before simmering enhances the soup’s depth.
- Cook pasta slightly underdone to prevent mushiness.
- Add greens at the end to maintain color and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg