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Italian Wedding Soup-1

Italian Wedding Soup

Italian Wedding Soup is a beloved classic featuring tender meatballs, tiny pasta, and leafy greens simmered in a flavorful broth. Despite the name, the “wedding” refers to the harmonious marriage of flavors—making this comforting soup perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g ground pork or half beef, half pork
  • 60 g breadcrumbs
  • 1 large egg
  • 30 g grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion about 120g, finely chopped
  • 2 medium carrots about 120g, diced
  • 2 stalks celery about 100g, diced
  • 2.5 liters chicken broth
  • 100 g acini di pepe or other small pasta
  • 150 g fresh spinach or escarole roughly chopped
  • Salt and pepper to taste
  • 30 g grated Parmesan cheese for serving
  • Chopped parsley optional for garnish

Equipment

  • 1 large pot or Dutch oven
  • 1 mixing bowl
  • 1 baking sheet
  • 1 measuring cups and spoons
  • 1 slotted spoon
  • 1 knife and cutting board

Method
 

  1. Preheat oven to 210°C (410°F).
  2. In a mixing bowl, combine ground pork, breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—do not overmix.
  3. Roll mixture into small meatballs, about 2 cm in diameter. Place on a baking sheet. You should get about 30 meatballs.
  4. Bake meatballs for 10 minutes, until lightly browned but not fully cooked. Set aside.
  5. Heat olive oil in the large pot over medium heat. Add onions, carrots, and celery. Sauté for 5-6 minutes until soft and fragrant.
  6. Pour in chicken broth and bring to a gentle simmer.
  7. Gently add the browned meatballs to the simmering broth.
  8. Add pasta and cook for 7-8 minutes, stirring occasionally.
  9. Stir in chopped spinach or escarole; simmer for 2 more minutes until greens are wilted and meatballs are cooked through.
  10. Taste and adjust seasoning with salt and pepper.
  11. Ladle soup into bowls. Sprinkle with extra Parmesan and parsley before serving.

Notes

You can substitute ground chicken or turkey for the meatballs if preferred. If making ahead, cook the pasta separately and add it just before serving to avoid over-softening. Serve with crusty bread.