Description
Italian Wedding Soup is a comforting Italian-American classic featuring tender meatballs, fresh greens like spinach or escarole, small pasta, and a savory chicken broth. This warm, hearty soup brings rich flavors and nostalgic charm to any meal, perfect as a cozy dinner or an inviting starter.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup Italian breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Broth Base and Soup
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (homemade or high-quality store-bought)
- 1 cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach or escarole, roughly chopped
- Additional chopped parsley and grated Parmesan cheese for garnish
- Salt and pepper, to taste
- Optional: fresh thyme or basil (1 tsp each, chopped)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, Italian breadcrumbs, grated Parmesan, minced garlic, egg, chopped parsley, salt, and pepper. Gently mix with your hands until just combined to keep the meatballs tender. Roll the mixture into small, bite-sized balls, about 1 inch in diameter.
- Make the Broth Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes. This creates the flavorful foundation of the soup. Pour in the chicken broth and bring it to a simmer.
- Cook the Meatballs: Once the broth is simmering, carefully add the meatballs to the pot. Let them cook gently for about 10 minutes or until fully cooked and tender, allowing their flavor to infuse the broth.
- Add Pasta and Greens: Stir in your choice of small pasta like acini di pepe or orzo. When the pasta is nearly al dente (about 7 minutes, depending on pasta), add the fresh spinach or escarole. Cook until the greens are wilted but still vibrant, about 2 minutes.
- Final Seasoning and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish generously with chopped parsley and extra grated Parmesan. Serve hot for the ultimate comforting experience.
Notes
- Keep meatballs small to ensure even cooking and perfect spoonful bites.
- Mix meat mixture gently to avoid tough meatballs.
- Use homemade chicken broth if possible for richer flavor; quality store-bought works well too.
- Add pasta toward the end to prevent mushiness and maintain texture.
- Add greens last to keep them bright and fresh, avoiding overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: Italian Wedding Soup, meatball soup, Italian soup, comfort food, easy soup recipe
