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Italian Wedding Soup Secrets Every Home Cook Needs to Know

Italian Wedding Soup with meatballs, spinach, pasta, carrots, golden broth
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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

  1. 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.
  2. 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.
  3. Pour in chicken broth and bring to a gentle boil. Reduce heat to a simmer.
  4. 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.
  5. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/italian-wedding-soup-secrets-every-home-cook-needs-to-know/