Description
Italian Wedding Soup is a classic Italian-American soup featuring tender meatballs, hearty greens, and small pasta in a savory broth. It’s comforting, flavorful, and perfect as a starter or light meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup small pasta (like acini di pepe or orzo)
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach or escarole, chopped
- Extra grated Parmesan, for serving
Instructions
- In a medium bowl, combine ground meat, breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Mix until just combined and form into small 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
- Add chicken broth and water to the pot and bring to a gentle boil.
- Carefully drop meatballs into the simmering broth. Cook for 10–12 minutes, until meatballs are cooked through.
- Add pasta and cook according to package instructions until tender, usually 7–8 minutes.
- Stir in chopped spinach or escarole and cook for another 2–3 minutes until wilted.
- Serve hot, topped with extra grated Parmesan cheese.
Notes
- For a lighter version, use ground turkey or chicken for the meatballs.
- Fresh herbs like parsley or basil can be added for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days; pasta may absorb some broth, so add a splash of water when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
