Description
Italian Wedding Soup is a comforting and hearty Italian-American classic combining tender homemade meatballs, fresh greens like escarole or spinach, and a flavorful chicken broth. This balanced and nourishing soup is quick to prepare, family-friendly, and easily customizable for different dietary needs, offering a warm, satisfying meal perfect for any occasion.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- Salt and pepper, to taste
Soup Base and Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth (use vegetable broth for vegetarian)
- 4 cups fresh escarole or spinach leaves
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for garnish
- Optional: a pinch of nutmeg
- Optional: a squeeze of fresh lemon juice
Optional Variations
- Turkey or chicken ground meat (in place of beef/pork)
- Mushrooms or plant-based meatball alternatives
- Gluten-free breadcrumbs or crushed crackers
- Extra greens: kale, Swiss chard, or collard greens
- Red pepper flakes or hot sauce for heat
Instructions
- Prepare the Meatballs: Combine ground beef and pork with breadcrumbs, grated Parmesan, minced garlic, chopped parsley, beaten egg, salt, and pepper in a bowl. Mix gently by hand until everything is evenly incorporated. Roll the mixture into small, bite-sized meatballs (about 1 inch) and set them aside on a plate.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables are soft and aromatic, about 5-7 minutes, building the flavorful soup foundation.
- Simmer the Broth: Pour in the chicken broth and bring to a gentle boil. Carefully drop the meatballs into the broth. Simmer for about 10 minutes or until the meatballs float to the surface, indicating they are cooked through and tender.
- Add the Greens: Stir in fresh escarole or spinach leaves just minutes before turning off the heat. This preserves the vibrant color and slightly crisp texture of the greens, balancing the richness of the meat and broth.
- Final Touches: Season the soup with salt, pepper, and freshly grated Parmesan cheese to taste. For an added layer of flavor, add a pinch of nutmeg or a squeeze of fresh lemon juice to brighten the soup before serving.
Notes
- Make meatballs small (about one inch) to ensure quick, even cooking.
- Always use freshly grated Parmesan for optimal flavor and melt-in-the-mouth texture.
- Cook meatballs in batches if needed to avoid overcrowding the pot and temperature drops.
- Add leafy greens last to preserve their color and nutrient content without overcooking.
- Use homemade chicken stock whenever possible for the deepest, most authentic flavor.
- Meatballs can be prepared ahead of time and refrigerated or frozen for convenience.
- Freeze broth and meatballs separately without greens; add fresh greens after thawing for best texture.
- Reheat gently over low heat, adding broth or water if needed to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Italian Wedding Soup, meatball soup, comforting soup, Italian-American recipe, family-friendly soup, easy soup recipe, gluten free Italian soup