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Classic Italian Wedding Soup

A close-up of a steaming white bowl filled with homemade wedding soup, featuring small meatballs, pasta, and dark greens.
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A recipe for traditional Italian Wedding Soup featuring small meatballs, greens, and pasta in a clear, savory broth.

Ingredients

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  • 1 lb ground beef and ground pork mixture
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 4 cups water
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup small pasta (acini di pepe or pastina)
  • 5 ounces fresh spinach or escarole, chopped
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Combine ground meat, breadcrumbs, 1/4 cup Parmesan, egg, minced garlic, parsley, salt, and pepper in a bowl. Mix gently until just combined.
  2. Roll the meat mixture into very small meatballs, about 1/2 inch in diameter. You should have about 60-70 meatballs.
  3. In a large pot, bring the chicken broth and water to a simmer. Add the chopped onion, carrots, and celery. Cook for 10 minutes until vegetables begin to soften.
  4. Gently drop the small meatballs into the simmering broth. Cook for 5 minutes.
  5. Add the small pasta to the pot. Cook according to package directions, usually 6-8 minutes, until al dente.
  6. Stir in the chopped spinach or escarole during the last 2 minutes of cooking until wilted.
  7. Taste the broth and adjust seasoning if needed.
  8. Serve hot, topping each bowl with extra grated Parmesan cheese.

Notes

  • For very tender meatballs, use a mix of half beef and half pork.
  • You can make the meatballs ahead of time and store them in the refrigerator for up to one day.
  • If you prefer a richer broth, substitute half of the water with good quality chicken stock.

Nutrition

Find it online: https://magazinemeal.com/classic-italian-wedding-soup-recipe/