Description
Italian Wedding Soup is a hearty and nourishing classic Italian soup featuring tender meatballs, fresh greens like escarole or spinach, small pasta, and a rich chicken broth. Quick to prepare and full of comforting flavors, this versatile soup suits all seasons and can be adapted for various dietary preferences, making it a beloved dish for any dinner table.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Broth Base
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 6 cups chicken broth
Pasta and Greens
- 1/2 cup acini di pepe or orzo pasta
- 4 cups fresh escarole or spinach, chopped
Seasonings & Garnish
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
- Grated Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef and pork with breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until well combined. Form the mixture into small bite-sized meatballs to ensure even cooking.
- Make the Broth Base: Heat olive oil in a large pot over medium heat. Sauté diced onions and carrots until soft and aromatic, about 5 minutes. Pour in the chicken broth and bring to a gentle boil to develop the soup’s flavorful base.
- Cook the Meatballs: Carefully add the meatballs to the simmering broth. Allow them to cook for about 10 minutes, or until they float to the surface and are fully cooked through.
- Add the Pasta and Greens: Stir in the small pasta, such as acini di pepe or orzo, and cook until al dente according to package instructions, typically 6-8 minutes. Add the chopped escarole or spinach last and cook just until wilted, preserving the fresh taste and vibrant color of the greens.
- Final Seasoning and Serve: Season the soup with salt, pepper, and a pinch of nutmeg. Stir in grated Parmesan cheese or serve it on the side, allowing each person to add as desired. Serve hot.
Notes
- Make smaller meatballs for faster cooking and better texture in soup.
- Use homemade chicken broth when possible for deeper flavor.
- Do not overcook the greens to keep their texture and color bright.
- Skim any excess fat from the surface for a cleaner broth.
- Adjust salt seasoning after meatballs are cooked to taste perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg