Description
A straightforward recipe for classic Italian Wedding Soup featuring small meatballs and greens in a clear broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 cups chicken broth
- 1 cup small pasta (like acini di pepe or pastina)
- 4 cups fresh spinach or escarole, chopped
Instructions
- Combine the ground meat, Parmesan cheese, egg, breadcrumbs, salt, and pepper in a bowl. Mix gently until just combined. Do not overmix.
- Roll the meat mixture into very small balls, about 1/2 inch in diameter. You should have many small meatballs.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides, about 5 to 7 minutes. They do not need to be cooked through.
- Carefully pour the chicken broth into the pot with the meatballs. Bring the broth to a boil.
- Reduce the heat and simmer for 10 minutes.
- Add the small pasta to the simmering broth and cook according to package directions, usually about 5 to 8 minutes, or until al dente.
- Stir in the chopped spinach or escarole during the last 2 minutes of cooking until wilted.
- Taste and adjust seasoning if needed before serving.
Notes
- You can substitute dried herbs like dried oregano or basil for a different flavor profile.
- For quicker cleanup, you can skip browning the meatballs and drop them directly into the simmering broth.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
- Cholesterol: 75
Keywords: Italian Wedding Soup, wedding soup, small meatballs, chicken broth soup, pasta soup