Description
Italian Wedding Soup is a comforting and hearty dish featuring tender meatballs, greens, and tiny pasta simmered in a savory broth. Despite the name, it’s not served at weddings, but rather refers to the ‘marriage’ of flavors in this classic Italian-American soup.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup dry acini di pepe or orzo pasta
- 5 oz baby spinach or escarole
- Salt and pepper to taste
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons milk
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, combine all meatball ingredients and mix until well combined. Roll into small 1-inch balls and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 more minute.
- Pour in chicken broth and bring to a boil. Reduce to a simmer and carefully add the meatballs.
- Simmer uncovered for about 10 minutes, until meatballs are mostly cooked.
- Add the pasta and simmer for another 8-10 minutes, or until pasta and meatballs are cooked through.
- Stir in spinach and cook just until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Freeze raw or cooked meatballs in advance to speed up prep time.
- Substitute ground turkey or chicken for a lighter version.
- Add a pinch of red pepper flakes for subtle heat.
- This soup keeps well refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg