Italian Wedding Soup is a classic dish that beautifully combines the comforting flavors of rich broth, tender meatballs, and vibrant greens, often accompanied by tiny pasta.

Despite its name, the soup is not typically served at weddings; instead, it reflects the Italian tradition of bringing together various ingredients in a harmonious blend, much like a union.

Originating from Southern Italy, this soup has become a beloved staple in Italian-American cuisine. The “wedding” in its name refers to the marriage of flavors between the meatballs and the greens, usually escarole or spinach.

The dish is both hearty and nutritious, making it perfect for chilly evenings or as a delightful appetizer for special occasions.

This recipe provides a simple yet delicious way to prepare Italian Wedding Soup from scratch, featuring homemade meatballs that add richness and depth to the dish.

Let’s explore the ingredients and the step-by-step process to create this delightful soup that will warm both your heart and your home.

Ingredients

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley (chopped)
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• Salt and pepper (to taste)

For the Soup:

• 8 cups chicken broth (homemade or store-bought)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 carrot (diced)
• 1 celery stalk (diced)
• 4 cups fresh escarole or spinach (washed and chopped)
• 1 cup small pasta (such as orzo or acini di pepe)
• 1 teaspoon dried thyme
• Salt and pepper (to taste)
• Extra grated Parmesan cheese (for serving)
• Olive oil (for sautéing)

How to Make

Prepare the Meatballs:

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet and set aside.

Brown the Meatballs:

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 5-7 minutes). You may need to add more oil between batches. Remove the meatballs from the pot and set aside.

Sauté the Vegetables:

In the same pot, add another drizzle of olive oil if necessary. Sauté the chopped onion, diced carrot, and diced celery until softened (about 5-7 minutes). Add the minced garlic and cook for an additional minute, stirring frequently.

Add the Broth:

Pour the chicken broth into the pot and bring it to a gentle boil. Once boiling, reduce the heat to a simmer and add the dried thyme, salt, and pepper.

Cook the Pasta:

Add the small pasta to the pot and cook according to package instructions until al dente. Stir occasionally to prevent sticking.

Return the Meatballs:

Once the pasta is cooked, gently add the browned meatballs back into the pot. Allow the soup to simmer for another 10-15 minutes, letting the flavors meld together.

Add the Greens:

Stir in the chopped escarole or spinach and cook until wilted (about 3-5 minutes). Taste the soup and adjust the seasoning if necessary.

Serve:

Ladle the soup into bowls and sprinkle with extra grated Parmesan cheese before serving. Drizzle with a little olive oil for added richness, if desired.

Enjoy:

Serve hot with crusty bread or a side salad for a complete meal.

Chef’s Note

Meatball Variations: Feel free to experiment with different types of ground meat, such as turkey or chicken, for a lighter version. You can also add herbs and spices to the meatballs for extra flavor, such as crushed red pepper for a spicy kick.

Greens Choice: While escarole is traditional, spinach, kale, or Swiss chard can be excellent substitutes. Each green will impart its unique flavor and texture to the soup.

Pasta Options: If you prefer, you can omit the pasta altogether or use whole grain or gluten-free pasta to accommodate dietary preferences.

Make-Ahead Tips: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors deepen as it sits, making it even more delicious. Reheat gently on the stovetop before serving.

Freezing: You can freeze the soup without the pasta. To reheat, thaw it overnight in the refrigerator and then warm it up on the stove, adding fresh pasta during the reheating process.

Nutritional Information (per serving, approx. 1.5 cups)

• Calories: 320
• Protein: 24g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 3g
• Sodium: 700mg (varies based on broth)
• Calcium: 150mg
• Iron: 3mg

Italian Wedding Soup is not only comforting but also nutritious. Packed with protein from the meatballs and vitamins from the greens, it provides a balanced meal that can be enjoyed by everyone.

Conclusion

Italian Wedding Soup is a warm and inviting dish that brings together rich flavors and comforting textures. With its tender meatballs, fresh greens, and hearty broth, it’s no wonder this soup has stood the test of time.

Whether you’re preparing it for a family dinner or entertaining guests, this recipe is sure to impress. Enjoy the process of making this traditional soup and share it with your loved ones, creating memories that will last a lifetime.

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