Easy Italian Wedding Soup Recipe
This classic Italian Wedding Soup is a heartwarming blend of mini meatballs, tender pasta, and leafy greens simmered in a savory chicken broth. It’s an easy, authentic Italian-American recipe that’s perfect for cozy dinners, meal prep, or holiday gatherings.Serve it hot with a sprinkle of Parmesan and a hunk of crusty bread for the ultimate comfort food experience.
Ingredients
For the Meatballs
- ½ pound ground beef
- ½ pound ground pork
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 10 cups chicken broth
- ¾ cup acini di pepe or orzo
- 5 ounces baby spinach or chopped escarole
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Make the Meatballs
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper.
- Mix gently until combined — avoid overmixing.
- Roll into small ¾-inch meatballs and place on a baking sheet.
- Bake at 400°F (200°C) for 15 minutes or until browned and cooked through. Alternatively, pan-fry in a skillet with olive oil.
Sauté the Vegetables
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in garlic and cook for 1 more minute.
Simmer the Soup
- Pour in the chicken broth and bring to a boil.
- Add the cooked meatballs to the pot.
- Reduce heat to a simmer and cook for 10 minutes.
Add Pasta and Greens
- Stir in acini di pepe and cook for 7–8 minutes, or until pasta is tender.
- Add spinach (or escarole) and simmer until wilted, about 2–3 minutes.
- Season with salt and pepper to taste.
Serve
- Ladle into bowls and top with freshly grated Parmesan cheese.
- Serve warm with crusty bread or a side salad.