Italian Wedding Soup Recipe – Classic Italian Comfort Food Dinner
This Italian wedding soup recipe is a hearty and authentic dish made with tender meatballs, fresh vegetables, and pasta in a savory broth. A comforting Italian classic perfect for family dinners, cozy nights, or weeknight meals.
Equipment
- Large soup pot or Dutch oven
- Mixing bowls
- Whisk
- Wooden spoon
- Ladle
Ingredients
For the meatballs:
- 1 lb ground beef or pork (or mix)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 egg
- Salt & pepper to taste
For the soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup acini di pepe or orzo pasta
- 4 cups chopped escarole (or spinach/kale)
- Extra Parmesan for garnish
Instructions
- Prepare meatballs: Mix ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Shape into small ¾-inch meatballs.
- Sauté aromatics: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
- Add broth: Pour in chicken broth and bring to a gentle simmer.
- Cook meatballs: Drop meatballs into simmering broth. Cook for 10–12 minutes until fully cooked.
- Add pasta: Stir in pasta and cook until al dente.
- Add greens: Toss in escarole or spinach. Simmer briefly until wilted.
- Finish & serve: Taste and adjust seasoning. Ladle into bowls, garnish with Parmesan, and serve with crusty bread.
Notes
- Meatball tip: Keep meatballs small for tender texture and quick cooking.
- Greens: Add at the end to preserve color and nutrients.
- Broth: Homemade broth adds depth, but store-bought works well.
- Variations: Use turkey meatballs for lighter flavor, beans for vegetarian, or rice/quinoa for gluten-free.
- Storage: Refrigerate up to 3 days; freeze meatballs separately from broth for 2 months.