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–+ servings
A close-up of a bowl of Italian Wedding Soup with tender meatballs, carrots, greens, and a sprinkle of Parmesan cheese.

Italian Wedding Soup

A hearty and comforting Italian Wedding Soup, perfect for chilly nights. This soup features mini meatballs, escarole, and pasta in a savory broth.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 recommended
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup
  • 8 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup small pasta like orzo or ditalini
  • 4 oz escarole chopped
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese for serving

Equipment

  • Large pot
  • Medium bowl
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Roll the meat mixture into small meatballs, about 1/2 inch in diameter. Place them on the prepared baking sheet.
  4. Bake the meatballs for 10-12 minutes, or until browned and cooked through. Set aside.
  5. In a large pot, heat the olive oil over medium heat. Add the diced carrots and celery and cook until slightly softened, about 5-7 minutes.
  6. Pour in the chicken broth and bring to a boil. Add the small pasta and cook according to package directions, usually about 8-10 minutes.
  7. Add the cooked mini meatballs and chopped escarole to the pot. Simmer for another 2-3 minutes, until the escarole is wilted.
  8. Ladle the soup into bowls. Garnish with additional grated Parmesan cheese before serving.

Notes

You can substitute spinach for escarole if preferred. For a lighter soup, use low-sodium chicken broth.

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