Italian Wedding Soup
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Unrated
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Prep Time
50 mins
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Cook Time
1 hr
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
183 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Italian Wedding Soup
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My family's hearty Italian Wedding Soup is filled with flavorful beef and pork meatballs, tiny pasta pearls, aromatic vegetables, and greens. This is a cozy, one pot recipe that feels like a warm hug on a cold night.
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Ingredients
Meatballs
- 1 to 1-1/2 lices white bread , crusts removed and discarded and bread torn into small pieces (about 3/4 cup bread pieces)*
- 2 tablespoons milk (whole or 2%)
- 1 small yellow onion , grated on a box grater (about 1/3 cup)**
- 1 large egg , lightly beaten
- 1/2 cup Pecorino Romano cheese grated
- 1/3 cup parsley fresh, Italian (flat-leaf), chopped
- 1 teaspoon kosher salt
- pinch black pepper freshly-ground
- 1/2 pound ground beef (85%/15%)
- 1/2 pound ground pork
Soup
- 2 tablespoons olive oil (not extra virgin)
- 1 cup yellow onion 1/4 inch dice, diced
- 1 cup carrot 1/4 inch dice, diced
- 3/4 cup celery 1/4 inch dice, diced
- 12 cups chicken broth or stock
- 1 medium parmigiano reggiano rind from a block
- 3/4 cup Acini di pepe pasta dried
- 1 head escarole (about a pound), washed well and roughly chopped
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
Make the Meatballs
- In a large bowl, make a panade by combining the bread pieces and milk, letting it stand for 5 minutes to absorb. Mash the mixture with a fork until it forms a fairly smooth paste.
- Stir in grated onion, egg, Pecorino Romano, parsley, salt, and a pinch of black pepper until well combined.
- Add beef and pork and mix until just combined (for tender meatballs, don’t over-mix). Cook a teaspoonful of the mixture in a skillet on the stove to test for seasonings and, if needed, add additional salt, cheese, and/or pepper to taste. (The meatballs should be well-seasoned for the best flavored soup.)
- Portion the meatball mixture into 1-1/2 teaspoon portions (about 3/4 inch diameter). To more cleanly shape the meatballs, dampen your hands with a bit of water before rolling. Set the meatballs aside.
Make the Soup
- Heat olive oil in a large, heavy bottomed pot or Dutch oven over medium high heat until shimmering.
- Add half of the meatballs and lightly brown, 2-3 minutes per side. Remove from the pan to a plate and repeat with the remaining meatballs. (Note that the meatballs will not be cooked through and will finish cooking in the soup.)
- Drain off all but 2 tablespoons of fat from the pan. Add carrot, onion, and celery with a pinch each of kosher salt and black pepper. Cook, stirring frequently, until vegetables are beginning to soften, 5-8 minutes.
- Pour chicken broth or stock into the pot, scraping up any brown bits on the bottom of the pan. Add meatballs back into the pot with any accumulated juices, and the Parmigiano Reggiano rind.
- Bring the soup to a boil and stir in the acini di pepe. Reduce heat, partially cover the pot, and simmer for 10-15 minutes, until the pasta is tender.
- Remove the cheese rind from the pot and discard. Add the escarole and simmer, uncovered, until wilted and tender, about 5 minutes. Skim excess fat from the top of the soup with a spoon (the amount released will depend on the meat you used).
- If needed, season the soup with salt and pepper to taste. Top with additional grated parmesan, if desired, and serve hot with slices of crusty Italian bread for dipping.
Notes
- *We usually use Maier's Italian-Style white bread from the grocery store in our meatballs, which is soft and not too dense. Any similarly soft white bread will work to make the panade.
- **The grated onion will be juicy, but if it throws a copious amount of liquid (which can happen if the box grater is dull), drain some of it off so the meatball mixture isn't too moist to hold its shape when rolled.
- ***I typically use homemade chicken broth, or a high-quality regular variety from the grocery store. If you prefer to limit the salt content in the soup, choose low sodium broth or stock and season the soup to taste.
Nutrition Information
Show Details
Serving
0.125recipe
Calories
183kcal
(9%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
30mg
(10%)
Sodium
1723mg
(72%)
Potassium
615mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
4218IU
(84%)
Vitamin C
35mg
(39%)
Calcium
156mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 0.125recipe | |
| Calories | 183kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 1723mg | 72% |
| Potassium | 615mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4218IU | 84% |
| Vitamin C | 35mg | 39% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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