Description
Classic Italian Wedding Soup is a comforting and nourishing dish featuring tender meatballs, fresh greens, small pasta shapes, and a savory chicken broth. This traditional Italian-American favorite balances protein and vegetables in a warm, soul-soothing bowl perfect for any occasion or season. Its simple ingredients and mild seasonings make it family-friendly and easily adaptable to various dietary preferences.
Ingredients
Scale
Meatball Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup small pasta shapes (acini di pepe or orzo)
- 4 cups fresh spinach or escarole leaves
- Extra grated Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef and pork, egg, breadcrumbs, finely chopped garlic and onion, grated Parmesan, salt, and pepper. Mix gently until just combined to keep the meatballs tender, then form into small, one-inch-diameter bite-sized balls.
- Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs gently on all sides without fully cooking them through. Remove meatballs from the pot and set aside.
- Build the Broth: Using the same pot, sauté finely chopped onions and garlic until fragrant and translucent. Pour in the chicken broth and bring it to a gentle boil.
- Cook the Pasta and Meatballs: Add the pasta to the boiling broth first, as it needs the longest to cook. After about 5 minutes, gently add the meatballs to the pot. Allow everything to simmer until meatballs are fully cooked and pasta is tender.
- Add the Greens: Stir in the fresh spinach or escarole leaves in the last few minutes of cooking, just until wilted to preserve their bright color and fresh flavor.
- Season and Serve: Adjust salt and pepper to taste. Ladle the soup into bowls and finish each serving with a generous sprinkle of grated Parmesan cheese for a perfect savory finish.
Notes
- Minimize overmixing the meat mixture to keep meatballs tender.
- Use fresh, homemade chicken broth to elevate the soup’s flavor.
- Optionally, cook the pasta separately and add it just before serving for better texture.
- Skim excess fat or foam from the broth for a clearer soup.
- Make meatballs small for quick cooking and perfect bites throughout the soup.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Italian Wedding Soup, Meatball Soup, Comfort Food, Italian Soup, Classic Soup, Family Friendly, Hearty Soup
