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Italian Wedding Soup Recipe

Italian Wedding Soup is a heartwarming bowl of goodness featuring tender meatballs, fresh greens, and pasta in a flavorful broth. A perfect combination of comfort and tradition for any meal.
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Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large pot or Dutch oven
  • Slotted spoon
  • Ladle
  • Measuring cups and spoons

Ingredients
  

  • For the Meatballs:
  • 1 pound ground beef or pork or a mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Soup:
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 8 cups chicken broth
  • 1/2 cup small pasta like orzo or acini di pepe
  • 3 cups fresh spinach chopped (or escarole/kale)
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Instructions
 

  • Prepare the Meatballs:
  • In a large mixing bowl, combine the ground meat, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until just combined; avoid overmixing. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
  • Cook the Meatballs:
  • Preheat the oven to 400°F (200°C) and bake the meatballs for 10-12 minutes, or until lightly browned and cooked through. Alternatively, you can brown them in a skillet over medium heat.
  • Sauté the Vegetables:
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
  • Build the Soup Base:
  • Pour the chicken broth into the pot and bring to a gentle simmer. Season with salt and pepper to taste. Add the baked meatballs and let them simmer in the broth for 10 minutes to enhance the flavor.
  • Cook the Pasta:
  • Stir in the small pasta and cook according to the package instructions, typically about 8-10 minutes, until tender.
  • Add the Greens:
  • Stir in the chopped spinach (or your preferred greens) and cook for 2-3 minutes until wilted.
  • Serve:
  • Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot with crusty bread or garlic toast on the side.