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Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup made with tender meatballs, greens, and broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Course: Soup
Cuisine: American, Italian
Calories: 318
Ingredients Equipment Method

Ingredients
  

Meatballs
  • 250 g ground chicken or beef
  • 1 egg
  • ¼ cup breadcrumbs
  • 2 tbsp parmesan cheese
  • 1 tbsp chopped parsley
  • 1 small garlic clove minced
  • Salt & black pepper
Soup Base
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1 celery stick diced
  • 6 cups chicken broth
  • ½ cup small pasta orzo or acini di pepe
  • 2 cups spinach or escarole
  • Extra parmesan for serving

Equipment

  • One large soup pot
  • One mixing bowl
  • Knife + cutting board
  • Wooden spoon
  • Measuring cups
  • Your hands (important)

Method
 

Step 1: Meatballs First
  1. Put all meatball ingredients into a bowl.
  2. Mix gently. Please don’t attack the meat. Over-mixing makes them tough—and nobody wants that.
  3. Roll into small balls. Smaller than you think. They grow while cooking.
  4. Set them aside. Wash your hands. Take a breath.
Step 2: Build the Base
  1. Heat olive oil in your pot.
  2. Add onion, carrot, and celery.
  3. Stir slowly. Let them soften. No browning rush.
  4. After a few minutes, add garlic. Stir for half a minute.
  5. That smell?
  6. Yeah. That’s when you know you’re on the right path.
Step 3: Broth Goes In
  1. Pour in the chicken broth.
  2. Bring it to a gentle boil. Not wild. Calm soup only.
Step 4: Drop the Meatballs
  1. Carefully drop meatballs into the pot.
  2. Don’t stir immediately. Let them settle. They’ll float when ready.
  3. I always watch this part. Don’t ask why.
Step 5: Pasta Time
  1. Add the pasta.
  2. Stir once or twice so it doesn’t stick.
  3. Cook until just tender. Overcooked pasta ruins everything. Been there.
Step 6: Greens at the End
  1. Add spinach or escarole.
  2. It wilts almost instantly. One minute and done.
  3. Taste. Adjust salt and pepper.
  4. Taste again… because you should.