Italian Wedding Soup
This Italian wedding soup is cozy, hearty, and comforting—made with tender meatballs, tiny pasta, leafy greens, and a rich, savory broth. It's a timeless soup that warms you from the inside out.
Equipment
- Large Soup Pot
- Mixing Bowl
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups and Spoons
Ingredients
Meatballs
- 1 lb ground chicken or beef
- 1/3 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- salt and black pepper to taste
Soup Base
- 1 tbsp olive oil
- 8 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- 1/2 tsp Italian seasoning
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine the ground meat, breadcrumbs, parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until just combined.
- Form the meatballs: Roll the mixture into small, bite-sized meatballs. They should be about 1 inch in size so they cook evenly in the soup.
- Brown the meatballs: Heat olive oil in a large soup pot over medium heat. Add the meatballs and lightly brown them on all sides. They do not need to be fully cooked at this stage.
- Add the broth: Carefully pour the chicken broth into the pot. Bring the soup to a gentle simmer, allowing the meatballs to finish cooking in the broth.
- Cook the pasta: Stir in the small pasta and Italian seasoning. Simmer for 8–10 minutes, stirring occasionally, until the pasta is tender.
- Add the greens and finish: Stir in the chopped spinach or escarole and cook for 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper.
- Serve warm: Ladle the Italian wedding soup into bowls and top with extra parmesan cheese if desired. Serve hot and enjoy.