Description
This hearty and comforting Italian Wedding Soup combines juicy homemade meatballs, tender pasta, and leafy greens in a rich chicken broth. Perfect for weeknight dinners or meal prepping, this classic Italian-American soup recipe is easy, freezer-friendly, and family-approved.
Ingredients
1/2 pound ground beef
1/2 pound ground pork
1/3 cup breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
8 cups chicken broth
3/4 cup acini di pepe or orzo pasta
4 cups fresh spinach or escarole
Salt and pepper to taste
Extra parmesan for serving
Instructions
1. In a large bowl, mix together ground beef, ground pork, breadcrumbs, parmesan, egg, garlic, salt, and pepper.
2. Roll the meat mixture into 1-inch balls and place on a baking sheet. Bake at 400°F for 15 minutes or brown in a skillet until cooked through.
3. In a large soup pot, heat olive oil over medium heat. Sauté the chopped onion, carrots, and celery for 5 to 7 minutes until softened.
4. Pour in the chicken broth and bring to a simmer. Add the cooked meatballs to the pot and simmer for 15 minutes to let the flavors develop.
5. Stir in the pasta and cook for 8 to 10 minutes or until al dente.
6. Add the spinach or escarole and cook until just wilted.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with more grated parmesan if desired.
Notes
This soup tastes even better the next day as the flavors deepen.
To freeze, omit the pasta and add it when reheating for best texture.
You can substitute escarole with kale or Swiss chard if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg