Italian Wedding Soup
A comforting Italian soup with tender meatballs, pasta, vegetables, and spinach simmered in a rich savory chicken broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Simmering / Stovetop
- Cuisine: Italian-American
Ingredients
Meatballs
1 lb ground beef
¼ cup Parmesan cheese
¼ cup milk
½ cup breadcrumbs
1 tbsp garlic powder
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp olive oil (for searing)
Soup
2 carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
2 quarts chicken stock
2 bay leaves
1 tsp salt
1 cup orzo or acini di pepe pasta
2 cups baby spinach or escarole
Instructions
1. Make the Meatballs
Mix ground beef, Parmesan, milk, breadcrumbs, garlic powder, salt, pepper, and parsley.
Roll into small bite-sized meatballs (about the size of a quarter).
2. Sear the Meatballs
Heat 1 tbsp olive oil in a large pot over medium-high heat.
Quickly sear meatballs for 30–45 seconds per side until lightly browned. Remove and set aside.
3. Sauté Vegetables
Remove excess oil if needed. Add 1 tbsp olive oil to the pot.
Sauté onions for about 5 minutes until softened. Add carrots and cook another 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
4. Simmer the Soup
Pour in chicken stock and add bay leaves and salt. Bring to a boil, then reduce to a simmer.
Return meatballs to the pot and simmer for 15 minutes.
5. Add Pasta
Stir in orzo (or acini di pepe). Simmer for 10–15 minutes until pasta is tender.
6. Finish with Greens
Turn off heat. Add spinach or escarole, cover for 3 minutes, then stir until wilted.
7. Serve
Serve hot and enjoy as a comforting, hearty bowl of soup.
Notes
Small meatballs cook faster and stay tender in soup.
Orzo thickens the broth slightly as it cooks.
Swap beef with a beef/pork mix for richer flavor.
Add extra Parmesan on top for serving.
Find it online: https://allcookedup.com/italian-wedding-soup/
