Italian Wedding Soup (Authentic Italian Meatball Soup Recipe)
User Reviews
4.9
70 reviews
Excellent
Italian Wedding Soup (Authentic Italian Meatball Soup Recipe)
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Italian Wedding Soup features tender homemade mini meatballs simmered in a vegetable-enriched beef broth with small pasta, celery, carrot, shallot or onion, and curly endive. The broth is seasoned simply, allowing the fresh herbs and hearty meatballs to stand out. The soup is comforting and filling, highlighting delicate pastina pasta and fresh greens for texture and flavor balance.
Description
This Italian Wedding Soup recipe starts by forming mini meatballs from ground beef, dried breadcrumbs soaked in milk, egg, parmesan, parsley, salt, and optional pepper. The broth is prepared with beef broth or water plus bouillon, olive oil, and aromatic vegetables including celery stalks with leaves, carrots, and shallots or onions. These vegetables simmer to build flavor and tenderize.
The meatballs are gently added into the simmering broth, cooking through while floating before stirring. Pastina pasta of your choice is added mid-cooking, and chopped curly endive provides a slightly bitter leafy contrast.
The soup offers a blend of hearty meat, tender pasta, and fresh greens in a light but flavorful broth, suitable as a satisfying meal especially in cooler weather.
Curly endive can be substituted by escarole if unavailable. Various types of pastina can be used according to preference.
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Ingredients
Meatballs:
- 4 oz ground beef organic, preferably
- 3 Tbsp dried breadcrumbs
- 2 Tbsp milk
- 1 egg
- 1 Tbsp parmigiano reggiano
- 1 Tbsp Italian parsley roughly chopped
- 1 tsp kosher salt or sea salt
- ⅛ tsp black pepper (a pinch, freshly ground - optional)
Broth:
- 65 oz beef broth (or water with 1 Tbsp or less beef Better Than Bouillon)
- 2 Tbsp extra virgin olive oil
- 2 talks celery (with the leaves if possible, cut into quarters)
- 1 large carrot (cut in half lengthwise and cut into large pieces)
- 2 shallot or 1 medium onion, peeled and cut into quarters
- ¼ tsp salt more to taste
- 4 Tbsp pastina your choice
- ½ small head curly endive (chopped into 1"/ 2.5 cm lengths - remove the stem)
Instructions
Make the Tiny Meatballs:
- Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it). Mix together well with a fork.
- When it all is mixed thoroughly, use a teaspoon measure to make mini meatballs.
- You will need to use your hands to form them into round balls. Put them on a plate or tray. They don't take long to make, if you've never done this before.
Make the Broth:
- Put the water, vegetables and extra virgin olive oil in a large pot over medium high heat.
- Bring to a boil, then lower the heat to have the vegetables simmer. Add a teaspoonful of Kosher or sea salt (these are less salty than table salt). You can also add a little beef bouillon (I only use Better than Bouillon).
- Begin carefully adding the meatballs to the broth. Do not stir as they will float to the top once they are a little cooked, then you can stir gently.
- Continue to simmer gently for about 20 minutes. About half way through, start cooking the pastina. You can also make the soup ahead of time, then finish the rest of the recipe just before you want to serve it.
Cook the Pastina and Remove the Vegetables:
- Cook the pastina in salted water according to the instructions on the package. Do not overcook the pastina, if anything, undercook it.
- Remove the cooked vegetables from the broth. These are totally edible (especially the carrots), but if you don't eat them, be sure to compost them.
Add the Greens and the Pastina
- Wash the endive well (don't worry about drying it). Remove the bottom parts of the endive, and chop the rest into about 1" (2.5 cm) pieces.
- Toss it into the soup and stir.
- Drain the water from the pastina and add to the soup. Stir well and cook longer if it's needed.
- Taste and add salt to taste as it probably will need more (i.e. if it tastes bland, it needs more salt). Add some black pepper too, if you like.
Serve the Italian Wedding Soup:
- Ladle into bowls and serve hot. Contrary to what you may read, nothing is served alongside or with this meatball soup. It is its own course.
- Serve an antipasto beforehand and a pasta dish afterwards, but it is traditionally not eaten with anything else.
Notes
- If curly endive is not available, escarole makes a suitable substitute in this soup.
- Orzo-type pasta such as semi di melone can be used as the pastina component according to taste preference.
Nutrition Information
Show Details
Serving
1bowl
Calories
301kcal
(15%)
Carbohydrates
23g
(8%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
68mg
(23%)
Sodium
2598mg
(108%)
Potassium
646mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4886IU
(98%)
Vitamin C
11mg
(12%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 301kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 2598mg | 108% |
| Potassium | 646mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4886IU | 98% |
| Vitamin C | 11mg | 12% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
70 reviews
Excellent
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