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Italian Wedding Soup

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A comforting Italian soup with tender meatballs, fresh greens, and small pasta simmered in a flavorful broth, creating a perfect balance of hearty and light textures .

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 1 pound ground beef or ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup small pasta (acini di pepe or orzo)
  • 4 cups fresh spinach or escarole, chopped
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese (for serving)

Instructions

  1. In a bowl, mix ground meat, breadcrumbs, parmesan, egg, parsley, garlic, salt, and pepper until just combined.
  2. Roll into small 1-inch meatballs and set aside.
  3. Heat olive oil in a large pot and sauté onion, carrots, and celery for about 5 minutes until softened.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and bring to a gentle boil.
  6. Add meatballs and cook for 8–10 minutes until fully cooked.
  7. Add pasta and cook according to package instructions until tender.
  8. Stir in greens and cook for 2 minutes until wilted.
  9. Season with salt and pepper, then serve hot with grated parmesan on top.

Notes

  • Do not overmix meatballs to keep them tender.
  • Cook pasta separately if storing leftovers to avoid mushiness.
  • Use fresh greens like spinach, kale, or escarole.
  • Adjust seasoning based on broth saltiness.
  • Freeze without pasta for best texture.
  • Add extra broth when reheating if needed.

Nutrition