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Italian Wedding Soup Recipe
This comforting Italian Wedding Soup Recipe brings together savory mini meatballs, tender greens, and tiny pasta in a quick, one-pot dinner that feels like a warm hug.
Full Recipe Introduction
Italian Wedding Soup is a beloved comfort food, layering a rich broth with savory meatballs, fresh greens, and tiny pasta. This version feels extra special on chilly evenings—ever since my grandmother taught me to roll those little meatballs by hand, it’s been a holiday staple. It’s budget-friendly, ready in under an hour, and with about 200 calories per cup and a boost of iron from the spinach, it doubles as a nourishing weeknight dinner and a festive centerpiece.
Why You’ll Love This Recipe
• One-pot dinner perfect for busy weeknights
• Ready in under an hour (and worth every minute)
• Mini meatballs stay tender thanks to a quick chill
• Nutrient-packed greens add color and vitamins
• Tiny pasta shapes make each spoonful playful
• Easily swap beef for turkey or chicken
• Low-sodium broth option saves on salt without losing flavor
• Family-friendly—kids adore the mini meatballs and orzo
Ingredients
1 lb ground beef (or ½ lb beef, ½ lb pork for extra richness)
½ cup breadcrumbs (whole wheat for added fiber)
¼ cup milk (or chicken broth as a low-fat swap)
¼ cup grated Parmesan cheese (Parmigiano Reggiano recommended)
1 large egg, lightly beaten
2 garlic cloves, minced (fresh for best aroma)
2 Tbsp chopped fresh parsley (flat-leaf for brightest flavor)
Pinch of red pepper flakes (optional, for gentle heat)
6 cups low-sodium chicken broth (Swanson or homemade)
1 cup small pasta (orzo, acini di pepe, or ditalini)
4 cups baby spinach or Italian dandelion greens, roughly chopped
Salt and black pepper, to taste
Juice of half a lemon (to brighten the broth)
Directions
- Mix meatball ingredients. In a bowl, combine ground beef, breadcrumbs, milk, Parmesan, egg, garlic, parsley, red pepper flakes, salt, and pepper. Handle briefly—too much mixing can make meatballs dense.
- Chill and shape. Cover and chill for 15 minutes; this helps the meatballs hold together. Roll into ¾-inch balls, keeping your hands damp to prevent sticking.
- Brown the meatballs. Warm a drizzle of olive oil in a Dutch oven over medium-high heat. Add meatballs in batches, browning all sides (about 3 minutes per batch). Transfer to a plate.
- Build the broth. In the same pot, sauté 2 more garlic cloves until fragrant, then pour in chicken broth, scraping up browned bits. Bring to a gentle simmer.
- Cook pasta and meatballs. Add pasta and cook 5 minutes, then nestle meatballs back into the broth. Simmer until pasta is al dente and meatballs are cooked through, about 6–8 minutes.
- Wilt the greens and add lemon. Turn off heat, stir in chopped greens and lemon juice; let sit a minute so the residual heat wilts leaves perfectly.
- Season and serve. Taste and adjust seasoning. Ladle into bowls, top with extra Parmesan and parsley, and dive right in.
Servings & Timing
Yield: Serves 6
Prep Time: 20 minutes
Chill Time: 15 minutes
Total Time: About 50 minutes
Variations
• Swap ground chicken or turkey for a lighter protein.
• Use kale instead of spinach for a heartier chew.
• Stir in cooked Italian sausage slices for extra richness.
• Replace pasta with cooked rice or quinoa for gluten-free.
• Add diced carrots and celery when sautéing garlic for more veggies.
• Finish with a splash of white wine instead of lemon for depth.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Thaw overnight and reheat gently on the stovetop, adding a splash of broth if needed. For quick bowls, microwave in 1-minute bursts, stirring in between. You can also make meatballs ahead, freeze them, then add straight to simmering broth when dinner calls.
Notes
Quick-chilling the meatball mix is the secret to tender bites—trust me, it makes a noticeable difference. Always taste the broth before adding salt, especially if you’re using homemade stock. If you like a creamier finish, stir in a tablespoon of mascarpone right before serving. And if you want to boost antioxidants, a pinch of turmeric or a twist of lemon zest works wonders.
FAQs
Q: Can I make this soup vegetarian?
A: Yes—use veggie broth and plant-based meatballs or chickpea “meatballs.”
Q: How do I stop meatballs from falling apart?
A: Chill the mixture before rolling and avoid overmixing—it locks in moisture and shape.
Q: Is freezing with pasta okay?
A: Pasta can get soft; for best texture, freeze broth and meatballs separately and add fresh pasta on reheating.
Q: What’s the best pasta shape?
A: Orzo and acini di pepe are classic, but ditalini or tiny shells work beautifully.
Q: How can I lower the sodium?
A: Go with low-sodium broth, skip extra salt, and amp flavor with fresh herbs and lemon.
Q: Can I use dried herbs?
A: Absolutely—use one-third the amount of dried (so 2 tsp dried parsley in place of 2 Tbsp fresh).
Q: What if I brown meatballs ahead?
A: Great idea—brown, chill, then refrigerate or freeze; just add a minute or two to cooking time.
Conclusion
This Italian Wedding Soup Recipe offers a cozy, easy dinner that’s as flexible as it is flavorful—perfect for nourishing family meals or friendly gatherings. Give it a try, share your tweaks below, and don’t miss my other comforting soup recipes for more weeknight inspiration!
Italian Wedding Soup
Ingredients
- 1 lb ground beef or ½ lb beef, ½ lb pork for extra richness
- ½ cup breadcrumbs whole wheat for added fiber
- ¼ cup milk or chicken broth as a low-fat swap
- ¼ cup grated Parmesan cheese Parmigiano Reggiano recommended
- 1 large egg lightly beaten
- 2 cloves garlic minced (fresh for best aroma)
- 2 Tbsp chopped fresh parsley flat-leaf for brightest flavor
- Pinch red pepper flakes optional, for gentle heat
- 6 cups low-sodium chicken broth Swanson or homemade
- 1 cup small pasta orzo, acini di pepe, or ditalini
- 4 cups baby spinach or Italian dandelion greens roughly chopped
- Salt and black pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, milk, Parmesan, egg, garlic, parsley, red pepper flakes, salt, and pepper. Handle briefly—too much mixing can make meatballs dense.
- Cover and chill for 15 minutes; this helps the meatballs hold together. Roll into ¾-inch balls, keeping your hands damp to prevent sticking.
- Warm a drizzle of olive oil in a Dutch oven over medium-high heat. Add meatballs in batches, browning all sides (about 3 minutes per batch). Transfer to a plate.
- In the same pot, sauté 2 more garlic cloves until fragrant, then pour in chicken broth, scraping up browned bits. Bring to a gentle simmer.
- Add pasta and cook 5 minutes, then nestle meatballs back into the broth. Simmer until pasta is al dente and meatballs are cooked through, about 6–8 minutes.
- Turn off heat, stir in chopped greens and lemon juice; let sit a minute so the residual heat wilts leaves perfectly.
- Taste and adjust seasoning. Ladle into bowls, top with extra Parmesan and parsley, and dive right in.
