Description
Italian Wedding Soup is a comforting classic that blends tender meatballs, fresh greens, pasta, and savory broth into a warming bowl. This version is flavorful, adaptable for dietary needs, and perfect for both weeknight dinners and family gatherings.
Ingredients
For the meatballs
½ pound ground beef
½ pound ground pork (or ground turkey)
½ cup breadcrumbs (or almond flour for gluten-free)
1 egg, lightly beaten
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
For the soup
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
8 cups chicken broth
¾ cup acini di pepe or orzo pasta
4 cups fresh spinach or chopped escarole
1 teaspoon dried oregano
Salt and pepper to taste
Extra Parmesan for serving
Instructions
Mix the meatball ingredients in a bowl, and roll them into marble-sized balls. Brown lightly in a skillet or poach directly in broth.
In a large pot, heat olive oil. Sauté onion, carrots, and celery until soft. Add oregano and pour in chicken broth. Bring to a gentle boil.
Drop in meatballs and simmer for 10 minutes. Stir in pasta and cook until tender.
Add greens just before serving; they will wilt within minutes. Adjust seasoning with salt and pepper.
Serve hot with Parmesan sprinkled on top.
Notes
To freeze, omit pasta and greens and add them fresh when reheating.
Cook pasta separately if storing leftovers to avoid sogginess.
Escarole adds a traditional Italian flavor, but spinach works well if easier to find.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: ~325 kcal
- Sugar: ~3 g
- Sodium: ~960 mg
- Fat: ~16 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~9 g
- Trans Fat: <0.5 g
- Carbohydrates: ~25 g
- Fiber: ~3 g
- Protein: ~22 g
- Cholesterol: ~85 mg