Description
Italian Wedding Soup is a comforting and hearty classic Italian-American dish featuring tender homemade meatballs, nutritious greens, and small pasta simmered in a flavorful chicken broth. Perfect for a warming meal, this soup balances savory meat, fresh herbs, and bright lemon for a satisfying experience.
Ingredients
Scale
Meatballs
- 1 pound Ground Beef or Ground Chicken
- 1/2 cup Breadcrumbs
- 1/4 cup Parmesan Cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- Salt and Pepper, to taste
Soup
- 8 cups Chicken Broth
- 4 cups Escarole or Spinach, chopped
- 1 cup Small Pasta (such as acini di pepe or orzo)
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice (optional)
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Add the egg and mix until just combined. Form small meatballs, about one inch in diameter, and set aside.
- Brown the meatballs: In a large pot, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides for about 5 minutes. Remove and set aside.
- Sauté the garlic: Add another tablespoon of olive oil to the pot if needed, then sauté the minced garlic for about 30 seconds until fragrant.
- Add broth and simmer: Pour in the chicken broth and bring to a gentle simmer.
- Cook the pasta: Add the small pasta and cook according to package instructions, about 8-10 minutes.
- Simmer meatballs: Once the pasta is nearly cooked, return the meatballs to the pot and simmer for an additional 5-10 minutes to cook through and meld flavors.
- Add greens: Stir in the chopped escarole or spinach and cook for another 2-3 minutes until wilted. Adjust seasoning with salt and pepper as needed.
- Finish and serve: If desired, stir in lemon juice before serving. Ladle the soup into bowls and garnish with extra Parmesan and fresh parsley for added taste and presentation.
Notes
- You can substitute ground chicken with ground turkey or beef based on preference.
- Use gluten-free breadcrumbs if you need a gluten-free version.
- Escarole adds a slightly bitter note, while spinach offers a milder taste; both work well.
- For a richer broth, consider simmering with a Parmesan rind.
- Make meatballs smaller or larger depending on your preference, but cooking times may vary accordingly.
- This soup reheats well and can be frozen for up to 2 months.
- Adding lemon juice just before serving brightens the flavors nicely but is optional.
