Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup features homemade mini meatballs crafted from ground meat, breadcrumbs, parmesan, and herbs, simmered gently in a chicken broth base. The soup includes small pasta like acini di pepe and leafy greens such as kale or spinach, which wilt into the broth during the final minutes of cooking. This dish balances the tender, juicy meatballs with al dente pasta and tender greens, offering a textured and flavorful experience. The broth is seasoned with garlic and onion, and serving it with fresh Parmesan cheese enriches the taste. Optional red pepper flakes add a touch of heat depending on preference.
The soup suits a wholesome lunch or dinner, combining protein, vegetables, and grains in a single bowl. It can be served on its own or alongside rustic bread for dipping. Preparation allows meatballs to be made ahead, which helps streamline the cooking process when ready to assemble the soup.
Because the pasta absorbs broth over time, it’s best to prepare the soup close to serving time or add extra chicken broth to loosen leftovers. The traditional addition of a Parmesan and egg mixture stirred in at the end can be included for a richer texture, though it is optional.
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 egg large
- 1 clove garlic finely minced
- 1/4 cup parsley finely chopped
- 1/4 cup Parmesan Cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- For the soup:
- 1 yellow onion finely chopped, small
- 1 clove garlic minced
- 8 cups chicken broth I use and love ANETO, quality
- 1 cup Acini di pepe pasta or other tiny pasta
- 1 leafy greens roughly chopped (e.g., kale, escarole, curly endive, spinach, large bunch
- Parmesan Cheese freshly grated, for serving
- red pepper flakes optional, for serving
Instructions
- 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.
- 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.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
- 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
- Prepare the meatballs up to a day ahead and keep refrigerated to save time on the day of serving.
- Be mindful that the pasta will absorb broth as the soup sits; add extra chicken broth when reheating leftovers to maintain soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340 kcal
% 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.
User Reviews
Overall Rating
5
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