Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
The soup begins with preparing small meatballs from a mixture of ground beef, Italian sausage, Parmesan cheese, breadcrumbs soaked in milk, egg, and seasonings. These are seared to develop browned edges before simmering in chicken broth flavored with Italian seasoning. The broth also contains sautéed onion, celery, carrots, and garlic, which add depth to the soup's flavor. Acini di pepe pasta cooks directly in the broth, absorbing savory notes, while fresh spinach (traditionally escarole can be used) is added last to maintain bright color and texture. Parmesan cheese served alongside enriches each serving. This soup offers a range of textures from tender meatballs to al dente pasta and soft vegetables, combining into a wholesome meal.
Serve it warm as a starter or light main dish, often enjoyed during cooler seasons or family dinners. The meatballs can be made ahead and the soup stored refrigerated for easy reheating.
Escarole, when used instead of spinach, requires longer cooking to soften and should be added with the pasta. This flexibility allows adapting the recipe to ingredient availability or preference.
Ingredients
Meatballs:
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup milk
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 cup Parmesan Cheese + more for serving, freshly grated
- 1 large egg
- 1/2 teaspoon salt
- black pepper to taste
Soup:
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 ticks celery chopped
- 3 medium carrot peeled & chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 cup Acini di pepe pasta or orzo, uncooked
- 1 (5 ounce) package spinach see note, fresh baby
Instructions
- Add the breadcrumbs and milk to a large prep bowl. Using a fork, mash together until smooth. Add in the remaining meatball ingredients. Mix together, using your hands, taking care not to overwork the mixture. Form 1" meatballs (about 1 tablespoon each, making 40-45 meatballs). Transfer to a parchment lined baking sheet or a couple of large plates.
- Prep the soup ingredients. Add the olive oil to a soup pot or Dutch oven, and heat it over medium-high heat until the pot is HOT (important so the meatballs don't stick). Sear the meatballs in two batches for about 5 min/batch until they're nicely browned on the outside. They will finish cooking in the soup. Transfer meatballs to a plate once seared.
- To the soup pot, add the onions, celery, and carrots. Sauté for 7-8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add in the broth, Italian seasoning, and meatballs. Increase the heat to high and bring to a boil.
- Once the soup is boiling, add in the pasta. Reduce the heat and simmer for 10 minutes, pot uncovered, stirring occasionally.
- Stir in the spinach, let it wilt, and season the soup with salt & pepper if needed. Serve with extra freshly grated parmesan cheese on top of bowls if desired.
Notes
- You can substitute escarole for the spinach if preferred; add escarole at the same time as the pasta since it requires longer cooking.
- Meatballs should be formed small (about 1 inch) and seared before simmering to develop better texture and flavor.
- The soup can be reheated gently; leftover soup flavors deepen after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 1984mg | 83% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2437IU | 49% |
| Vitamin C | 9mg | 10% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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