Description
Cozy up with hearty Italian Wedding Soup featuring tender Parmesan meatballs, fresh greens, and a savory chicken broth. This easy, comforting recipe combines juicy meatballs, small pasta, and nutritious spinach or escarole for a delicious meal perfect for any season, quick to prepare and loved by the whole family.
Ingredients
Scale
Meatball Mixture
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup grated Parmesan cheese, freshly grated
- 1/2 cup bread crumbs (use gluten-free if desired)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- Salt, to taste
- Black pepper, to taste
Broth and Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 cup small pasta (acini di pepe, orzo, or gluten-free alternative)
- 4 cups fresh spinach or escarole, chopped
- Crushed red pepper flakes, optional, to taste
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
- Salt and black pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a bowl, gently combine the ground beef and pork with grated Parmesan, bread crumbs, minced garlic, chopped parsley, egg, salt, and pepper. Mix until just combined to keep the meatballs tender.
- Shape and Cook the Meatballs: Form the mixture into small, bite-sized meatballs. Brown them lightly in a skillet with olive oil or cook them directly in the simmering broth to preserve moisture.
- Make the Broth: In a large soup pot, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent and fragrant. Add the chicken broth and bring it to a gentle boil.
- Add Meatballs and Pasta: Carefully add the meatballs to the simmering broth. Add the small pasta of your choice. Cook until the meatballs are cooked through and the pasta is tender, about 8-10 minutes.
- Add Greens and Finish: Stir in fresh spinach or escarole and cook just until wilted, about 2-3 minutes. Adjust seasoning with salt, pepper, and additional freshly grated Parmesan as desired.
Notes
- Avoid overmixing the meatball mixture to keep them juicy and tender.
- Use freshly grated Parmesan for best flavor instead of pre-grated cheese.
- Simmer the soup gently to meld flavors without toughening meatballs.
- Taste and adjust seasoning gradually, especially after adding broth.
- Add fresh greens last to preserve their color and texture.
- For gluten-free version, use gluten-free bread crumbs and pasta.
- Meat alternatives like turkey or chicken can be used for leaner meatballs.
- Vegetarian versions can use plant-based or mushroom-based meatballs.
- To deepen broth flavor, simmer with fresh herbs or roast bones beforehand.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Italian Wedding Soup, Parmesan Meatballs, Italian Soup, Meatball Soup, Comfort Food, Easy Soup Recipe, Gluten-Free Soup Option
