Italian Wedding Soup: A Timeless Bowl of Comfort & Flavor
Italian Wedding Soup is a comforting, classic dish made with juicy homemade meatballs, tender greens, and a flavorful broth. Despite its name, this soup isn’t served at weddings—it’s named after the "marriage" of flavors. This version includes acini de pepe pasta, fresh escarole, and a light chicken broth for the perfect balance of hearty and refreshing. A great meal for family dinners, meal prepping, or cozy winter nights!
Equipment
- Large Soup Pot or Dutch Oven For simmering the broth and cooking the meatballs.
- Mixing Bowls To prepare the meatball mixture.
- Baking Sheet or Plate Place shaped meatballs before adding them to the soup.
- Wooden spoon For stirring the soup as it cooks
- Ladle For serving the soup easily.
- Measuring cups & spoons To ensure accurate ingredient portions.
- Sharp Knife & Cutting Board For chopping onions, garlic, and greens.
Ingredients
For the Meatballs
- ½ lb Ground beef
- ⅓ cup Breadcrumbs
- ¼ cup Grated Parmesan cheese
- 1 Egg, beaten
- 2 Cloves garlic, minced
- ½ tsp Dried oregano
- ½ tsp Salt
- ¼ tsp Black pepper
For the Soup
- 1 tbsp Olive oil
- 1 Small Onion, finely chopped
- 2 Cloves garlic, minced
- 8 cups Chicken broth (homemade or store-bought)
- ½ cup Acini de pepe or orzo pasta
- 4 cups Fresh escarole (or substitute with spinach or kale), chopped
- ¼ tsp Red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Prepare the Meatballs
- - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and black pepper. Gently mix with clean hands until just combined—avoid overmixing to keep the meatballs tender.- Roll the mixture into ¾-inch meatballs and place them on a baking sheet. Cover and refrigerate while preparing the broth.
Sauté the Aromatics
- - Heat one tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring occasionally until soft and fragrant (3–4 minutes).- Pour in the chicken broth and bring it to a gentle boil.
Cook the Meatballs & Pasta
- - Carefully drop the chilled meatballs into the simmering broth. Cook for 8–10 minutes, until they float to the surface.- Stir in the acini de pepe pasta and let it simmer for another 6–8 minutes, until tender.
Add the Greens & Final Seasoning
- - Lower the heat and stir in the chopped escarole (or spinach/kale substitute). Let it wilt for 2–3 minutes.- Season with salt, black pepper, and red pepper flakes to taste.
Serve & Enjoy!
- - Ladle the hot soup into bowls and top with freshly grated Parmesan cheese.- Serve with crusty Italian bread or garlic bread for a hearty and satisfying meal.
