Italian Wedding Soup
User Reviews
5.0
57 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 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
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Italian Wedding Soup combines tiny meatballs made with beef and pork, acini di pepe pasta, fresh veggies, and greens simmered together in a tasty and nourishing broth. This may be a soup, but it's robust enough to be a complete meal!
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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) grated Pecorino Romano
- 1/4 cup minced flat-leaf Italian parsley
- 2 large eggs
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
For the soup
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 large celery ribs diced
- 10 cups (2.4kg) low sodium chicken stock plus extra to thin (can also use water)
- 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 and pepper to taste
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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
- We always recommend saving parmesan rinds! They are excellent for soups like this, but if you don’t have one just serve with extra grated cheese.
- Homemade chicken stock or brodo is recommended. Box stocks can be used but they are often pretty lousy, instead, use reduced sodium Better than Bouillon chicken base.
- If you desire a clear broth do not add the parmesan rind. Also, precook the meatballs in a separate pot of water then strain the meatballs and add to the soup at the very end. This will prevent much of the fat from clouding the soup. In my opinion, it's much better with the parmesan rind and the additional fat.
- If required, add more liquid to personal preference. Extra chicken stock or water can be used.
- Leftovers can be saved for up to 3 days or frozen for up to 3 months. To reheat, simply microwave or reheat on the stovetop.
Nutrition Information
Show Details
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
(23%)
Fiber
4.8g
(19%)
Sugar
3.9g
(8%)
Calcium
171mg
(17%)
Iron
15mg
(83%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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