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Italian Wedding Soup

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A heartwarming classic soup featuring meatballs, greens, and small pasta in a rich broth.

Ingredients

Scale
  • 1 cup small pasta (like acini di pepe or orzo)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup chopped kale or spinach
  • 1 pound ground beef or pork (or a mix)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Prepare your meatballs: In a large mixing bowl, combine the ground meat, grated Parmesan, minced garlic, chopped parsley, egg, Italian seasoning, salt, and pepper. Mix gently and shape into small meatballs.
  2. Cook the meatballs: In a large soup pot, heat the olive oil over medium heat. Cook the meatballs in batches until browned on all sides, about 6-8 minutes. Transfer to a plate.
  3. Sauté the aromatics: Add the diced onions and a pinch of salt to the pot. Sauté for 4-5 minutes until translucent, then add minced garlic for another minute.
  4. Create the broth: Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce to a simmer.
  5. Add the pasta: Stir in small pasta and cook for about 5 minutes until al dente.
  6. Return the meatballs: Gently add meatballs back to the pot and simmer until cooked through, about 10-12 minutes.
  7. Finish with greens: Stir in chopped kale or spinach and let it wilt.
  8. Adjust seasoning and serve: Taste and adjust seasoning; ladle into bowls and garnish with Parmesan and parsley.

Notes

For variations, try different meats, pasta, or broth types! This soup can be made ahead of time and tastes even better the next day.

Nutrition

Keywords: Italian Wedding Soup, hearty soup, comfort food, meatballs, pasta soup

Find it online: https://peakplatter.com/weeknight-italian-wedding-soup-quick-30-minute-comfort/