Classic Italian Wedding Soup
A quick and easy homemade Italian wedding soup featuring tender meatballs, fresh greens, and tiny pasta pearls in a flavorful broth. Perfect for cozy dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- ½ pound ground beef (85% lean)
- ½ pound ground pork
- ½ cup breadcrumbs (Italian seasoned or plain)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup diced onion (about 1 small onion)
- ½ cup diced celery (about 1 stalk)
- ½ cup diced carrots
- 1 clove garlic, minced (extra for sautéing)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- ½ cup small pasta like acini di pepe or orzo
- 3 cups baby spinach or escarole
- Salt and black pepper to taste
- Fresh lemon juice (optional, a squeeze)
Instructions
- In a medium bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, parsley, 1 minced garlic clove, egg, salt, and black pepper. Mix gently and roll into 1-inch diameter meatballs. Set aside.
- Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Cook for 4-5 minutes until softened. Add minced garlic in the last minute and stir.
- Pour in chicken broth and bring to a gentle simmer over medium-high heat. Season with salt and pepper.
- Carefully add meatballs to the simmering broth. Cover and simmer gently for 8-10 minutes until meatballs are cooked through (internal temperature 160°F). Avoid boiling vigorously.
- Stir in pasta and cook uncovered for 7-8 minutes until pasta is tender but firm.
- Add baby spinach or escarole in the last 2 minutes and stir until wilted.
- Taste and adjust seasoning with salt, pepper, and optional lemon juice. Serve hot with extra Parmesan and parsley if desired.
Notes
Do not overmix meatball ingredients to keep them tender. Simmer soup gently to prevent meatballs from falling apart. Add pasta after meatballs are mostly cooked to avoid mushy noodles. Use fresh herbs for best flavor. For gluten-free, substitute breadcrumbs with almond flour and use gluten-free pasta. Leftovers keep well refrigerated for 3 days and freeze well without pasta for up to 2 months.
Nutrition
- Serving Size: About 1.5 cups (360
- Calories: 280
- Sodium: 600
- Fat: 14
- Carbohydrates: 15
- Fiber: 3
- Protein: 22
Keywords: Italian wedding soup, meatball soup, easy soup recipe, comforting soup, quick dinner, homemade soup, classic Italian soup