Italian Wedding Soup Recipe: Comforting and Savory
Classic Italian Wedding Soup with savory, comforting flavor.
Ingredients
Meatballs:
- ½ lb ground beef
- ¼ lb ground pork
- ¼ cup breadcrumbs
- 2 tbsp grated Parmesan
- 1 large egg
- 1 clove garlic minced
- 1 tbsp fresh parsley chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
Soup:
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 cup small pasta acini di pepe or orzo
- 4 cups fresh spinach or escarole chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- Optional: Extra Parmesan parsley
- Suggested Pairings: Crusty bread white wine
Instructions
- Mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Taste and adjust seasoning. Form 24–30 small meatballs.
- Bake at 375°F for 12–15 min or fry 6–8 min.
- Sauté onion, carrots, and celery in olive oil 5–7 min; add garlic 1 min.
- Add broth, salt, pepper, and flakes; boil, then simmer. Add pasta; cook 5–7 min.
- Add greens and meatballs; simmer 2–3 min. Taste and adjust broth.
- Serve in white ceramic bowls with Parmesan, parsley, bread, and wine.
Notes
- Avoid overmixing meatballs for tenderness.
- Store in fridge for 4 days or freeze (no pasta) for 3 months.
- Try a vegan or low-sodium variation.
- Pair with salad.