Italian Wedding Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
544 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Italian Wedding Soup
Description
This soup brings together tiny seasoned meatballs formed from ground chuck, pork, breadcrumbs soaked in milk, Pecorino Romano, and spices. The meatballs are chilled before simmering to maintain shape. The broth starts with olive oil sautéing diced onion, carrot, and celery until soft, then adding escarole, chicken stock, and a parmesan rind that enriches the broth's flavor and body. The meatballs cook gently in the simmering soup, followed by acini di pepe pasta which cooks until al dente, delivering small tender bites throughout the bowl.
The soup balances savory meatball savoriness with bright, slightly bitter greens and a subtly cheesy broth. The texture is varied from the tender meatballs, soft vegetables, and tiny pasta pearls. This combination is traditional and well-suited as a starter or a light meal.
To preserve clarity of broth, the meatballs can be precooked separately before adding to soup. Leftovers can be refrigerated for up to three days or frozen up to three months and reheated gently. Using homemade chicken stock is preferred but good quality lower sodium options work well too. Removing the parmesan rind before serving ensures no excess grittiness.
Ingredients
for the meatballs
- 3/4 cup (75g) plain breadcrumbs
- 3 ounces (85g) milk
- 3/4 pound (340g) ground chuck
- 3/4 pound (340g) ground pork
- 3 cloves garlic paste
- 1/2 cup (45g) Pecorino Romano cheese grated
- 1/4 cup Italian flat-leaf parsley minced
- 2 large egg
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/2 teaspoon black pepper
For the soup
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 2 medium carrot diced
- 2 large celery diced, ribs
- 10 cups (2.4kg) chicken stock plus extra to thin (can also use water, low sodium
- 1 small parmigiano reggiano rind optional
- 1 bunch escarole washed and chopped (can sub 16 ounces of spinach)
- 1/2 pound (226g) Acini di pepe pasta
- salt to taste
- black pepper to taste
Instructions
For the meatballs
- In a large mixing bowl, combine the breadcrumbs and milk and let sit for 5 minutes.
- Add all of the remaining meatball ingredients to the bowl and mix to incorporate.
- Form very small meatballs (1/2" diameter or less) and place them onto a parchment paper lined baking sheet. Place the baking sheet into the fridge then begin making the broth.
For the soup
- Heat a large pot to medium heat with extra virgin olive oil then add the onions, celery, and carrot. Saute until soft (about 7-10 minutes) then add in the chopped escarole and continue to cook for another 3 minutes. Note: If subbing spinach, add to soup during the last few minutes of cooking.
- Add 10 cups of low-sodium chicken stock or broth and the parmesan rind to the pot and bring to a boil. Once boiling turn the heat down and simmer uncovered for 10-15 minutes.
- Add in the meatballs and simmer for 3 minutes. Next, add in the pasta and cook until al dente. Once the pasta has reached al dente, remove the pot from the heat.
- Taste the soup and adjust salt and pepper to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Save parmesan rinds for enriching the broth or serve with extra grated cheese if unavailable.
- For clearer broth, precook meatballs separately to reduce fat cloudiness before adding to soup.
- Homemade chicken stock is recommended for better flavor; use low-sodium store-bought if needed.
- Leftovers keep well for 3 days refrigerated or up to 3 months frozen; reheat gently by stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 44.8g | 15% |
| Protein | 47.9g | 96% |
| Fat | 18.9g | 29% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 153mg | 51% |
| Sodium | 612mg | 26% |
| Potassium | 822mg | 17% |
| Fiber | 4.8g | 19% |
| Sugar | 3.9g | 8% |
| Calcium | 171mg | 17% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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