Description
Hearty & Traditional Italian Wedding Soup
A cozy, flavorful soup with tender meatballs, delicate greens, and a Parmesan-kissed broth. Serves 6.
Ingredients
Meatballs:
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½ lb ground beef (80/20)
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½ lb ground pork (or turkey/chicken for leaner option)
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⅓ cup breadcrumbs (or gluten-free)
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¼ cup freshly grated Parmesan
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1 egg
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1 garlic clove, minced
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Salt & pepper, to taste
Soup:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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8 cups chicken broth (low-sodium recommended)
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1 Parmesan rind
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¾ cup acini di pepe (or orzo, pastina, ditalini)
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1 head escarole, chopped (or spinach/kale/Swiss chard)
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Salt & pepper, to taste
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Extra grated Parmesan, for serving
Instructions
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Make Meatballs: Combine all meatball ingredients in a bowl. Mix lightly with hands, form 1-inch balls (30–40). Chill 15–20 min for firmer texture.
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 min until softened.
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Simmer Broth: Add chicken broth and Parmesan rind. Bring to gentle simmer.
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Cook Meatballs: Gently drop meatballs into simmering broth. Cook 10 min, do not stir immediately.
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Add Pasta: Stir in tiny pasta; simmer 8–10 min until al dente.
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Wilt Greens: Add escarole; cook 2–3 min until tender (spinach wilts in <1 min).
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Season & Serve: Taste, adjust salt/pepper. Remove Parmesan rind. Ladle into bowls, top with extra Parmesan. Optional: serve with crusty bread or breadsticks.
Notes
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Lemon-Herb Brightness: Add zest of 1 lemon to meatballs and fresh parsley or dill at the end.
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Keep It Lean: Use all turkey/chicken and swap pasta for gluten-free or whole wheat.
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Greens Galore: Kale or Swiss chard works; adjust cooking time.
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Sausage Swap: Use mild or hot Italian sausage for extra flavor.
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Extra Hearty: Stir in a can of rinsed cannellini beans with the pasta.
Nutrition
- Calories: 370 Calo
- Fat: 22g
- Fiber: : 3g
- Protein: 22g