Italian Wedding Soup

4.95 from 20 votes

A traditional Italian soup served with leafy greens and meatballs. Italian Wedding soup is an Italian-American soup that "marries" meat and vegetables! With well over 20 million views on Instagram, this one is well loved!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 407kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 large pot

Ingredients

Meatballs

1 lb ground beef
¼ cup Parmigiano Reggiano, grated
¼ cup milk
½ cup bread crumbs
1 tablespoon garlic powder
1 egg
1 teaspoon salt
2 tablespoon fresh chopped parsley
½ teaspoon black pepper
1 tablespoon olive oil, to fry meatballs

Soup

2 carrots, sliced
2 celery stalks, chopped
1 medium onion, chopped
3 cloves garlic, minced
2.5 qts chicken stock
2 bay leaves
1 teaspoon salt
2 cups baby spinach or escarole
1 cup orzo
1 Parmigiano rind optional

Instructions

Combine ground beef, egg, Parmigiano, parsley, breadcrumbs, milk, garlic powder, salt, and pepper for the meatballs.
Roll the mixture into quarter-sized meatballs. Making the little meatballs can be a pain without a little scooper. If you have one, you can make them all the same size.
Add 1 tablespoon of olive oil to a large pot over medium-high heat. Sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Transfer to a plate. They will finish cooking in the soup.
Reduce the heat to medium and drain the oil, leaving behind 1 tbsp. Stir in the onions, carrots, and celery and sauté until the vegetables begin to soften, 6-8 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and add the bay leaves, 1 teaspoon of salt, and a Parmigiano rind. Bring to a boil and then immediately lower to a gentle simmer.
Add the meatballs and simmer for 15 minutes. Then stir in the pasta and simmer for an additional 10 minutes until the pasta is al dente. Stir occasionally to prevent sticking
Remove from the heat. Add the spinach and cover for 3 minutes. Remove the lid and stir in the spinach.
Remove the bay leaves and Parmesan rind. Taste and adjust the seasoning, then serve hot with freshly grated Parmesan.

Video

Notes

Brown the meatballs for extra flavor. I prefer a quick sear before simmering them. It renders some of the fat from the beef and creates browned bits on the bottom of the pot that add savory flavor to the broth. Work in batches, drain off excess fat, and leave those browned bits behind. You’re browning the outside—the meatballs finish cooking in the soup.
Mix gently and roll lightly. Combine the meatball ingredients just until evenly mixed, and avoid packing the meatballs tightly when rolling. This helps keep their texture tender.
Simmer with a Parmesan rind. Add it with the bay leaves for extra savory, nutty flavor. Taste before adding more salt, especially if your stock is already salted, and remove the rind before serving.
Cooking pasta in the soup. I choose to cook pasta in the soup because it absorbs the flavor of the soup and adds a little bit of starch to the soup that gives it a nice glossy texture.
Plan ahead for leftovers. Orzo keeps absorbing broth as the soup sits. If you’re making a batch for later, cook the pasta separately and add it to individual bowls. Otherwise, keep extra chicken stock handy to loosen the soup when reheating.

Nutrition