Description
This classic Italian wedding soup is a hearty and comforting dish featuring tender homemade meatballs, fresh vegetables, leafy greens, and delicate pasta simmered together in a savory chicken broth. Perfect for cozy family dinners or chilly evenings, this one-pot soup combines rich flavors and satisfying textures in every spoonful.
Ingredients
Meatballs
- ½ lb ground beef
- ½ lb ground pork or Italian sausage
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
Soup
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo)
- 4 cups baby spinach or escarole, chopped
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, ground pork or Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
- Form meatballs: Roll the mixture into small 1-inch meatballs and place them aside on a plate.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery stalks. Sauté for 5–6 minutes until the vegetables are softened.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add broth and bring to boil: Pour in the chicken broth and bring it to a gentle boil over medium-high heat.
- Cook meatballs in broth: Carefully add the prepared meatballs to the boiling broth. Reduce heat to low and simmer gently for 8–10 minutes until meatballs are cooked through.
- Cook pasta: Add the small pasta to the soup and cook according to the package instructions, usually around 6–8 minutes, until al dente.
- Add greens: Stir in the chopped baby spinach or escarole and cook for 2–3 minutes until the greens are wilted.
- Season and serve: Season the soup with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese for extra flavor.
Notes
- Keep meatballs small (around 1 inch) for an authentic texture and even cooking.
- For a shortcut, you may bake the meatballs at 400°F (200°C) for 12 minutes before adding them to the soup.
- The soup will thicken as it sits; add extra broth or water if you prefer a thinner consistency.
- This soup freezes well but it is best to omit pasta before freezing. Add fresh pasta when reheating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
