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5.0 from 396 votes

Italian Wedding Soup

This soup featuring tiny pasta, greens, meatballs and cheese is sure to become a favorite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 340 kcal
Course: Soup
Cuisine: Italian , American

Ingredients

  • For the meatballs:
  • 1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage
  • 1/4 cup plain breadcrumbs preferably fresh
  • 1 large egg
  • 1 clove garlic finely minced
  • 1/4 cup parsley finely chopped
  • 1/4 cup grated parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For the soup:
  • 1 small yellow onion finely chopped
  • 1 clove garlic minced
  • 8 cups quality chicken broth (I use and love ANETO)
  • 1 cup acini di pepe or other tiny pasta
  • 1 large bunch leafy greens roughly chopped (e.g., kale, escarole, curly endive, spinach)
  • Freshly grated parmesan for serving
  • Red pepper flakes for serving optional

Instructions

    Cup of Yum
  1. Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
  2. In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.
  3. Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
  4. Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.

Notes

  • *The meatballs can be made a day in advance as a time-saver and kept refrigerated.*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 17g (6%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 84mg (28%) Sodium 646mg (27%) Potassium 603mg (17%) Sugar 1g (2%) Vitamin A 1235IU (25%) Vitamin C 16.4mg (18%) Calcium 109mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 17g 6%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 84mg 28%
Sodium 646mg 27%
Potassium 603mg 13%
Sugar 1g 2%
Vitamin A 1235IU 25%
Vitamin C 16.4mg 18%
Calcium 109mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.