This Classic Italian Wedding Soup is not only a delightful blend of flavors. It’s perfect for cozy dinners or when you’re craving something hearty and satisfying.
This recipe is versatile and can easily accommodate various dietary needs. Whether you stick to the classic version or put your own spin on it, it’s a dish that guarantees to leave a lasting impression.
Serving Suggestions
For an authentic Italian experience, pair the soup with a slice of crusty bread. A small side salad also pairs well with italian wedding soup.
Traditional Italian Wedding Soup
This Italian Wedding Soup is a comforting bowl of deliciousness featuring tender meatballs, fresh greens, and small pasta in a savory broth. Its taste is a perfect balance of hearty meat flavors and the freshness of vegetables, making it a delightful dish for all occasions.
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These are a few of my favorite kitchen essentials!
5.5 QT dutch oven – I have the 7 QT but that maybe bigger than most people need
Glass storage containers – These are my go to for storing leftovers in the fridge or freezer. Although they aren’t cheap. If you are looking for a more affordable option try these containers or these reusable ones.
Ingredients
- 1 pound ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 cup small pasta (like acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- 1/4 cup chopped fresh parsley
- Additional grated Parmesan cheese for serving
Instructions
- Make the Meatballs: In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well combined. Form into small meatballs, about 1 inch in diameter.
- Cook the Meatballs: In a large pot, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
- Prepare the Broth: In the same pot, add the chicken broth and bring to a simmer. Add the small pasta and cook according to package instructions until al dente.
- Add Greens: Stir in the chopped spinach or escarole and cooked meatballs. Let simmer for an additional 5-7 minutes until the greens are wilted and the meatballs are heated through.
- Finish and Serve: Stir in the chopped parsley, taste for seasoning, and adjust as needed. Serve hot with additional Parmesan cheese on top.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 290kcal
- Fat: 15g
- Protein: 20g
- Carbohydrates: 18g