Description
This Italian Wedding Soup recipe features tender, homemade meatballs simmered in a rich broth with vegetables, tiny pasta, and fresh greens. It’s a comforting and flavorful soup, perfect for any occasion.
Ingredients
- 1 lb ground beef and pork
- 1 egg
- ½ cup breadcrumbs (Italian seasoned or plain + herbs)
- ¼ cup grated Parmesan cheese
- ½ tsp rosemary
- 1 tsp oregano
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of red pepper flakes
- Optional: ½ tsp garlic powder
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 carrots, peeled and sliced
- 1 celery stalk, diced
- 8 cups chicken broth (homemade or low-sodium)
- ½ cup small pasta (acini di pepe, orzo, or small stars)
- 4 cups fresh baby spinach (or escarole, kale, chopped)
- Salt and pepper to taste
- Fresh lemon juice (optional, for brightness)
- Optional: 2 garlic cloves, minced
- Grated Parmesan cheese (for serving)
- Fresh parsley or basil (for serving)
Instructions
- Make the meatballs: In a large bowl, combine all meatball ingredients. Gently mix with your hands until just combined. Roll into small ¾-inch balls.
- Brown the meatballs (optional): Heat a drizzle of olive oil in a large pot. Brown half the meatballs on all sides. Remove and repeat with remaining meatballs.
- Build the soup base: In the same pot, add more olive oil. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add minced garlic (if using) and cook for 30 seconds.
- Add broth and simmer: Return meatballs to the pot. Pour in chicken broth. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes until meatballs are cooked through.
- Add pasta and greens: Stir in pasta and cook according to package directions (usually 6–8 minutes). Add greens during the last few minutes until wilted.
- Finish and serve: Season with salt, pepper, and lemon juice to taste. Ladle into bowls, sprinkle with Parmesan and parsley. Serve warm.
Notes
- Overmixing the meatball ingredients can result in tough meatballs.
- The meatball browning step adds extra flavor but is optional.
- Baby spinach does not need to be chopped.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop. Add a splash of broth or water if needed, as pasta absorbs liquid.
- Freezing is not recommended as the pasta and greens may not hold their texture well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 400-500 (estimates vary)
- Sugar: Low
- Sodium: Moderate (can be reduced with low-sodium broth)
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Moderate
- Protein: High
- Cholesterol: Moderate
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