Italian Wedding Soup Recipe
A cozy, flavorful Italian Wedding Soup that’s perfect for family dinners or when you’re craving something comforting. Ready in just 45 minutes.
Equipment
- Mixing bowl
- Soup pot
- Spoon
- Knife
Ingredients
- 1/2 lb Meatballs: Ground beef and pork or turkey, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper
- 8 cup Chicken broth or homemade if you have time
- 4 cup Escarole or spinach roughly chopped
- ¾ cup Acini di pepe or orzo small and delicate
- Parmesan cheese extra grated
Instructions
- In a large bowl, mix the ground beef, pork, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper. Roll the mixture into small, marble-sized balls.
- Pour the chicken broth into a large pot and bring it to a simmer over medium heat. While it heats up, wash and chop the greens.
- Add the chopped escarole or spinach to the simmering broth. Let it wilt for a few minutes.
- Gently add the meatballs to the broth and cook for 5-7 minutes until they float to the top, indicating they're cooked through.
- Stir in the pasta and let everything simmer for another 10 minutes, until the pasta is tender.
- Taste the soup and add more salt or pepper if needed.
- Ladle the soup into bowls and sprinkle with extra Parmesan if desired. Enjoy!
Notes
- For tender meatballs, don’t overwork the meat mixture, and the breadcrumbs will help keep them soft.
- Substitutions: Feel free to swap the meat and greens as needed. You can also use store-bought broth, but homemade broth will always elevate the flavor.
- Make ahead: You can freeze the meatballs and use them anytime to speed up the process.