Description

There’s nothing quite like a bowl of Italian Wedding Soup to warm your soul. Tender homemade meatballs, tiny pasta, and fresh greens all simmer together in a delicate chicken broth to create a dish that’s equal parts cozy and elegant. This recipe is simple enough for a weeknight yet special enough for company. With every spoonful, you’ll taste the perfect marriage of flavors that has made this soup a beloved classic for generations. Serve it with crusty bread and a sprinkle of Parmesan for a comforting meal that feels like a hug in a bowl.

Ingredients

Scale

½ lb ground beef
½ lb ground pork (or sausage)
½ cup breadcrumbs
½ cup Parmesan cheese, grated
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
2 tbsp olive oil
1 medium onion, diced
8 cups chicken broth
1 cup acini di pepe (or orzo)
4 cups escarole or spinach, chopped
Extra Parmesan, for serving

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Instructions

Mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Shape into 1-inch meatballs.
Heat olive oil in a large pot. Sauté onion and garlic until softened.
Add chicken broth and bring to a gentle boil. Drop in meatballs and simmer until cooked through, about 10 minutes.
Stir in pasta and cook until al dente, about 8–10 minutes.
Add greens and simmer 2–3 minutes, until wilted.
Taste and adjust seasoning. Serve hot with Parmesan on top.

Notes

For best results, cook the pasta separately if planning to store leftovers. For richer flavor, mix beef, pork, and sausage together in the meatballs.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop simmering
Cuisine: Italian-American

Nutrition

Serving Size: 6
Calories: 320
Sugar: 3g
Sodium: 710mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg