Print

Easy Italian Wedding Soup – Classic Comfort Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Italian soup featuring tiny meatballs, pasta, and leafy greens simmered in a savory chicken broth — easy to make and full of flavor.

Ingredients

Scale

For the meatballs:

  • 1 lb ground beef, pork, or chicken

  • ½ cup breadcrumbs

  • ¼ cup grated parmesan

  • 1 egg

  • 2 cloves garlic, minced

  • 2 tbsp chopped parsley

  • Salt and pepper to taste

For the soup:

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 8 cups chicken broth

  • ¾ cup acini di pepe pasta

  • 4 cups chopped spinach or escarole

  • Optional: Parmesan rind

Instructions

  • Preheat oven to 400°F. Mix meatball ingredients and roll into 1-inch balls. Bake 12–15 minutes.

  • In a large pot, sauté onion, carrots, and celery in olive oil until soft (6–8 min). Add garlic and cook 1 min.

  • Add broth and parmesan rind (if using). Bring to a simmer.

  • Add meatballs and pasta. Simmer 10 minutes, until pasta is tender.

  • Stir in greens. Cook 2–3 minutes until wilted.

  • Season with salt and pepper. Serve hot with parmesan and parsley.

Notes

Use frozen meatballs for a shortcut. Freeze without pasta to prevent mushy texture. Add white beans for extra heartiness.

Find it online: https://dryrecipes.com/easy-italian-wedding-soup-classic-comfort-recipe/