Description
This Italian Wedding Soup is a comforting classic made with tender homemade meatballs, delicate pasta, fresh greens, and a light, savory broth. Perfect for cozy dinners or family gatherings, Italian Wedding Soup beautifully balances hearty and wholesome flavors in every spoonful.
Ingredients
For the Meatballs:
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1 pound ground beef or ground turkey
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Soup:
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1 tablespoon olive oil
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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8 cups chicken broth
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3/4 cup small pasta (acini di pepe or orzo)
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2 cups fresh spinach or escarole, chopped
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1/2 teaspoon dried oregano
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Salt, to taste
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Black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
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Make the Meatballs:
In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined. -
Form Meatballs:
Roll into small meatballs, about 1 inch in diameter. Set aside. -
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. -
Add Garlic:
Stir in garlic and cook 30 seconds until fragrant. -
Add Broth:
Pour in chicken broth and oregano. Bring to a gentle boil. -
Cook Meatballs:
Carefully add meatballs to the simmering broth. Reduce heat and simmer about 10 minutes until cooked through. -
Add Pasta:
Stir in pasta and cook 7–9 minutes, according to package directions. -
Add Greens:
Stir in spinach or escarole and cook 2–3 minutes until wilted. -
Season & Serve:
Adjust salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
A mix of beef creates richer meatballs.Ground turkey makes a lighter option.For gluten-free, use gluten-free breadcrumbs and pasta.Add a squeeze of lemon juice at the end for brightness.Cook pasta separately if storing leftovers to prevent it from becoming too soft.
