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Italian Wedding Soup

Italian Wedding Soup
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Italian Wedding Soup is a comforting and traditional Italian-American soup featuring tender meatballs, fresh greens, delicate mini pasta, and a rich savory chicken broth. This quick and easy recipe balances wholesome ingredients and vibrant flavors, making it perfect for any season or occasion as a starter or main dish.

Ingredients

Scale

Meatballs

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • Salt and pepper, to taste
  • 2 tbsp olive oil (for sautéing)

Soup Base

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth (preferably homemade or low-sodium)

Pasta and Greens

  • 1/2 cup mini pasta (acini di pepe, orzo, or tiny ditalini)
  • 4 cups fresh greens (spinach or escarole; kale, Swiss chard, or mustard greens can be used as variations)

To Serve

  • Freshly grated Parmesan cheese, for garnish
  • Fresh parsley, chopped, for garnish
  • Extra virgin olive oil (optional, for drizzling)

Instructions

  1. Prepare the Meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, and pepper. Mix gently until just combined to keep the meatballs tender. Form the mixture into small, bite-sized meatballs for even cooking.
  2. Cook the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and sauté until golden brown on the outside. This step seals in the juices and adds caramelized flavor before the meatballs finish cooking in the broth.
  3. Build the Soup Base: Add chopped onion and minced garlic to the pot with the meatballs. Sauté until fragrant and translucent, about 3-4 minutes. Pour in the chicken broth and bring the mixture to a gentle simmer to create a rich, aromatic base.
  4. Add Pasta and Greens: Stir in the mini pasta and cook until just tender, about 7-9 minutes depending on pasta type. In the last 2-3 minutes, add the fresh greens so they wilt while maintaining their bright color and nutrients.
  5. Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished generously with freshly grated Parmesan cheese and chopped parsley. Optionally, drizzle with extra virgin olive oil for added richness.

Notes

  • Use Fresh Ingredients: Fresh greens and freshly grated Parmesan greatly enhance flavor and presentation.
  • Don’t Overmix Meatballs: Handle meat gently to keep meatballs tender and juicy.
  • Simmer, Don’t Boil: Maintain a gentle simmer to prevent tough meatballs and keep broth clear.
  • Add Greens Last: To preserve color and texture, add greens towards end of cooking.
  • Homemade Broth Upgrade: Using homemade or high-quality chicken broth deepens the soup’s flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Keep pasta separate if possible to avoid sogginess.
  • Freezing: Freeze soup without pasta. Add freshly cooked pasta when reheating.
  • Reheating: Reheat gently over low heat, adding broth or water if needed to maintain consistency and tenderness.

Nutrition

Keywords: Italian Wedding Soup, meatballs, mini pasta, spinach, escarole, comforting soup, traditional Italian, easy soup recipe

Find it online: https://recipesemilly.com/italian-wedding-soup/