Italian Wedding Soup

Why You’ll Love This Recipe

• Hearty and Satisfying: The blend of meatballs, vegetables, and pasta creates a filling meal that’s perfect for any time of the year.

• Nutritious Ingredients: Packed with protein from the meatballs and vitamins from the fresh greens and vegetables, this soup offers a balanced and wholesome dish.

• Versatile and Customizable: Easily adaptable to suit dietary preferences or ingredient availability, allowing for various substitutions and additions.

Ingredients

For the Meatballs:

• 1 pound ground beef

• 1 pound ground chicken

• 1/2 cup bread crumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 teaspoons Italian seasoning

• Salt and pepper to taste

For the Soup:

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 8 cups low-sodium chicken broth

• 1 cup small pasta (such as acini di pepe, orzo, or ditalini)

• 6 cups fresh spinach or escarole, roughly chopped

• 1/4 cup grated Parmesan cheese (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Meatballs:

   • In a large mixing bowl, combine ground beef, ground chicken, bread crumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper.

   • Mix until just combined to avoid overworking the meat.

   • Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.

2. Brown the Meatballs:

   • Heat olive oil in a large pot or Dutch oven over medium heat.

   • Add the meatballs in batches, ensuring not to overcrowd the pot.

   • Cook for 5-7 minutes, turning occasionally, until browned on all sides. They don’t need to be fully cooked through at this stage.

   • Remove the meatballs and set them aside on a plate.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion, sliced carrots, and sliced celery.

   • Sauté over medium heat for about 5 minutes until softened and fragrant, stirring occasionally.

   • Add minced garlic and cook for an additional minute.

4. Add the Broth:

   • Pour in the chicken broth, scraping the bottom of the pot to deglaze and lift any browned bits.

   • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.

5. Cook the Pasta:

   • Add the small pasta to the simmering broth.

   • Cook according to the package instructions until al dente, usually 6-8 minutes.

6. Combine Everything:

   • Return the browned meatballs to the pot.

   • Add the chopped spinach or escarole.

   • Simmer for an additional 5 minutes, or until the meatballs are cooked through and the greens are wilted.

7. Serve:

   • Ladle the soup into bowls.

   • Garnish with grated Parmesan cheese.

   • Serve warm and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 6-8 servings.

• Preparation Time: 20 minutes

• Cooking Time: 40 minutes

• Total Time: 1 hour

Variations

• Leafy Greens: Use kale or Swiss chard instead of spinach or escarole for a different flavor profile.

• Pasta Alternatives: Try different small pasta shapes like ditalini or small shells.

• Gluten-Free Option: Use gluten-free bread crumbs in the meatballs and substitute pasta with a gluten-free variety.

Storage/Reheating

• Refrigeration: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months.

• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through. If the pasta has absorbed too much broth, add a bit more chicken broth to achieve the desired consistency.

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  Italian Wedding Soup

  

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  Italian Wedding Soup is a comforting and flavorful dish featuring tender meatballs, leafy greens, and delicate pasta in a savory broth. This traditional Italian-American favorite is perfect for any occasion, offering a warm and satisfying meal with every spoonful.

  • Author: Ava
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

  Ingredients

  For the Meatballs:

  • ½ pound ground beef
  • 1 pound ground chicken
  • ½ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  For the Soup:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup small pasta (like acini di pepe, orzo, or ditalini)
  • 3 cups fresh spinach or escarole, chopped
  • 1 large carrot, diced
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped
  • Grated Parmesan cheese, for serving

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  Instructions

  • Prepare the Meatballs:

    • In a large bowl, combine ground beef, ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper.
    • Mix until well combined and form into small, bite-sized meatballs (about 1 inch in diameter). Set aside.

  • Cook the Soup Base:

    • Heat olive oil in a large pot over medium heat.
    • Add diced onion and cook until soft (about 3 minutes).
    • Stir in garlic and cook for another 30 seconds until fragrant.

  • Simmer the Broth:

    • Pour in the chicken broth and bring to a gentle boil.
    • Add the diced carrot and reduce to a simmer.

  • Cook the Meatballs:

    • Carefully drop the meatballs into the simmering broth.
    • Let them cook for about 10 minutes, stirring occasionally.

  • Add Pasta and Greens:

    • Stir in the pasta and cook according to the package instructions (usually 8-10 minutes).
    • When the pasta is almost done, add the chopped spinach (or escarole) and let it wilt.

  • Season and Serve:

    • Taste the soup and adjust seasoning with salt, pepper, and red pepper flakes if using.
    • Stir in fresh parsley and serve hot, garnished with grated Parmesan cheese.

  Notes

  • You can use ground turkey or chicken for a leaner meatball option.
  • Substitute spinach with escarole or kale for a different texture.
  • Make it ahead: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.