Description
A comforting classic, this Italian Wedding Soup combines tender meatballs, leafy greens, and tiny pasta in a savory broth that’s perfect for cozy family dinners.
Ingredients
Scale
- For the meatballs:
- 1 pound ground meat (half beef, half pork)
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the soup:
- 8 cups chicken broth (homemade or low-sodium)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 ounces escarole (or spinach, kale, or endive), roughly chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Additional grated Parmesan for serving
Instructions
- In a large bowl, combine all meatball ingredients and mix gently. Form into 3/4-inch meatballs and chill on a baking sheet for 10 minutes.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes. Add garlic and cook another 30 seconds.
- Pour in chicken broth and bring to a gentle boil. Reduce heat to a simmer.
- Carefully drop in meatballs. Simmer for 5 minutes, then add small pasta. Cook 8–10 more minutes until pasta is al dente and meatballs are cooked through.
- Stir in chopped greens and fresh dill. Let wilt for 2 minutes. Season with salt and pepper. Remove from heat and let rest 5 minutes before serving.
Notes
For a gluten-free version, use almond flour in meatballs and swap pasta for rice or omit entirely. Baby spinach or kale work well as escarole substitutes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg