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Italian Wedding Soup Recipe
Emily

Italian Wedding Soup

A comforting Italian classic featuring tender homemade meatballs, pasta, fresh greens, and a flavorful chicken broth — perfect for cozy family meals.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 2 tbsp fresh parsley, chopped
  • salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 6 cups chicken broth
  • 1 pinch nutmeg
  • 2 cloves garlic, minced
  • 1/2 cup small pasta (acini di pepe or orzo)
  • 4 cups fresh greens (escarole or spinach), chopped
  • freshly grated Parmesan cheese, for serving
  • chopped fresh parsley, for garnish
  • extra virgin olive oil, optional

Equipment

  • Mixing bowl
  • Large pot
  • wooden spoon
  • knife
  • cutting board

Method
 

  1. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan, garlic, egg, parsley, salt, and pepper. Mix well and form into bite-sized meatballs.
  2. Heat olive oil in a large pot. Sauté onion, celery, and carrots until softened, about 5–7 minutes. Pour in chicken broth and bring to a simmer. Season with salt, pepper, and nutmeg.
  3. Carefully drop prepared meatballs into the simmering broth. Cook gently for 8–10 minutes, turning occasionally until fully cooked.
  4. Stir in pasta and cook until tender. Add fresh greens last, letting them wilt while retaining color and texture.
  5. Taste and adjust seasoning. Ladle into bowls, garnish with Parmesan, parsley, and drizzle of olive oil if desired. Serve warm.

Notes

Use escarole for a traditional touch, though spinach works well too. Acini di pepe is the most authentic pasta choice. This soup freezes beautifully; cook pasta separately if freezing to avoid sogginess.