Italian Wedding Soup is a comforting classic featuring savory meatballs, delicate broth, and hearty greens. This recipe delivers incredible depth of flavor with simple, fresh ingredients. It’s a soulful, flexible dish perfect for any night.
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Why You’ll Love This Italian Wedding Soup
- Incredible flavor depth: Rich, savory broth built from aromatics and simmered meatballs.
- Perfect texture: Tender meatballs, silky pasta, wilted greens, and glorious broth.
- Surprisingly flexible: Swap greens or grains to suit your taste.
- Fancy but simple: Elegant result from an approachable, gentle simmering process.
Ingredients & Tools
For the Meatballs:
- 450 g ground meat mix (I use half beef, half pork)
- 1 large egg, lightly beaten
- 50 g fresh breadcrumbs
- 50 g freshly grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp dried oregano
- 1/4 tsp each salt and black pepper
For the Soup:
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2.8 liters good-quality chicken broth
- 1 bay leaf
- 1 large head of escarole, chopped (about 8 cups)
- 150 g small pasta like acini di pepe or orzo
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper, to taste
Tools: A large soup pot or Dutch oven, a medium mixing bowl, a tablespoon for scooping meatballs.
Notes: Use good, low-sodium stock for the best flavor. Don’t skip the lemon juice—it brightens everything.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- What’s the best meat mix? A combination of beef and pork gives you the perfect balance of flavor and tenderness. All beef can be a bit dense, while all pork can be too soft. The blend is key.
- Why escarole? Escarole has a lovely, mild bitterness that stands up beautifully to the rich broth without overpowering it. If you can’t find it, curly endive or Swiss chard are great substitutes.
- Don’t overwork the meatball mixture. Seriously, use your hands and mix just until everything is combined. Over-mixing will make the meatballs tough. A light touch is your friend here.
- Toasting the pasta makes a difference. This is a little pro-tip, but if you have an extra minute, toast your dry pasta in the pot before adding the broth. It adds a wonderful, nutty depth to the final soup.
How to Make Italian Wedding Soup
Step 1: Make the Meatball Mixture. In your medium bowl, combine the ground meats, egg, breadcrumbs, Parmesan, minced garlic, parsley, oregano, salt, and pepper. I like to use my hands for this — it’s the best tool for the job. Mix everything gently until it’s just combined. You don’t want to compact the meat too much, or your meatballs will be dense. The mixture should be moist but hold its shape when you form it.
Step 2: Form the Meatballs. Using a tablespoon or a small cookie scoop, portion out the mixture. Roll them gently between your palms to form small, bite-sized meatballs, about 2.5 cm (1 inch) in diameter. You should get around 30-35 meatballs. Place them on a plate or baking sheet as you go. Don’t worry about them being perfectly round; a little rustic is just fine.
Step 3: Build the Soup Base. Heat the olive oil in your large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful aroma starting to fill your kitchen. Add the minced garlic and cook for another minute until fragrant.
Step 4: Simmer the Broth. Pour in the chicken broth and add the bay leaf. Bring the liquid to a gentle boil, then reduce the heat to a steady simmer. Let this cook for about 10 minutes to allow the flavors to start melding together.
Step 5: Cook the Meatballs. Carefully drop the raw meatballs, one by one, directly into the simmering broth. They will sink at first, then float to the top as they cook. Let them simmer gently for about 8-10 minutes. They don’t need to be browned first — they’ll poach directly in the broth, which keeps them incredibly tender and infuses the soup with their flavor.
Step 6: Add the Pasta and Greens. Once the meatballs are cooked through, use a slotted spoon to remove them temporarily and set them aside. This prevents them from breaking apart. Add the small pasta to the bubbling broth and cook according to the package directions for an al dente texture. About 2 minutes before the pasta is done, stir in the chopped escarole. It will seem like a mountain at first, but it wilts down dramatically.
Step 7: Final Assembly. Return the meatballs to the pot. Stir in the fresh lemon juice — this is non-negotiable for that bright, finishing touch. Taste the broth and season generously with salt and black pepper. Remove the bay leaf before serving. Ladle the soup into deep bowls and finish with an extra sprinkle of Parmesan cheese.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze soup base (broth, meatballs, greens) without pasta up to 3 months.
- Reviving: Reheat gently on stove; cook fresh pasta separately for leftovers.
Serving Suggestions
Complementary Dishes
- Garlic Bread — The ultimate soup companion for dipping and soaking up every last drop of that savory broth. A little garlicky, buttery crunch is pure perfection.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing provide a fresh, crisp contrast to the rich, warm soup.
- Grilled Cheese Sandwiches — Take it to the ultimate comfort food level. A classic, gooey grilled cheese is a match made in heaven with this soup.
Drinks
- A Light-Bodied Red Wine, like Chianti — The bright acidity and cherry notes of a Chianti cut through the richness of the soup beautifully without overwhelming it.
- Sparkling Water with a Lemon Wedge — Sometimes the simplest option is the best. The bubbles and citrus cleanse the palate between spoonfuls.
- Iced Tea — A glass of unsweetened or lightly sweetened iced tea offers a refreshing, slightly tannic counterpoint that works surprisingly well.
Something Sweet
- Lemon Ricotta Cookies — These soft, cake-like cookies continue the lovely Italian theme and their bright lemon flavor is a delightful, light finish.
- Panna Cotta with a Berry Compote — The silky, cool texture of panna cotta is a wonderful contrast to the hot, savory soup.
- Dark Chocolate Almond Biscotti — Perfect for dipping into a post-dinner espresso, they add a satisfying, crunchy end to the meal.
Top Mistakes to Avoid
- Mistake: Using meat that’s too lean. You need a bit of fat (around 85/15) for the meatballs to stay moist and flavorful. Extra-lean meat will result in dry, crumbly meatballs.
- Mistake: Overcrowding the pot when adding meatballs. If you dump them all in at once, the temperature of the broth will drop drastically and they might stick together. Add them one by one for even cooking.
- Mistake: Overcooking the pasta in the soup. The pasta will continue to absorb liquid and soften even after you turn off the heat. Cook it just to al dente to avoid a mushy soup, especially if you plan on having leftovers.
- Mistake: Skipping the acid at the end. That squeeze of lemon juice is not just a garnish. It lifts all the flavors and balances the richness. Don’t forget it!
Expert Tips
- Tip: Make mini meatballs with a scoop. Using a small cookie or melon baller ensures all your meatballs are the same size, which means they’ll cook evenly and look professional.
- Tip: Wilt your greens separately for a clearer broth. If you want a pristine-looking soup, you can blanch the escarole in a separate pot of boiling water for a minute, then drain and squeeze out excess water before adding it to the soup. This removes some bitterness and keeps the broth clearer.
- Tip: Brown the meatballs for extra flavor. For a deeper, richer flavor, you can brown the meatballs in a separate skillet with a little oil before adding them to the soup. It adds another layer of complexity, though it’s an extra step.
- Tip: Cook pasta separately for meal prep. If you know you’ll have leftovers, cook the pasta separately and add it to each bowl when serving. This prevents it from bloating and absorbing all the broth overnight.
FAQs
Can I make Italian Wedding Soup ahead of time?
Absolutely, and it often tastes even better the next day! Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. I recommend storing any pasta separately if you can, to keep it from getting too soft. Reheat gently on the stovetop over medium-low heat.
Can I freeze this soup?
You can, but with one big caveat: the pasta. Pasta doesn’t freeze and reheat well; it becomes mushy and grainy. For best results, freeze the soup base (broth, meatballs, and greens) without the pasta. When you’re ready to eat, thaw, reheat, and cook a fresh batch of pasta to add in.
What can I use instead of escarole?
Escarole is classic, but spinach is a very common and delicious substitute. You’ll need about 5-6 cups of fresh spinach since it wilts down more than escarole. Kale or Swiss chard are also great options, just be sure to remove any tough stems and chop the leaves.
My meatballs are falling apart! What did I do wrong?
This usually happens for one of two reasons: not enough binder (the egg and breadcrumbs) or the broth was at a rolling boil instead of a gentle simmer. A violent boil can break delicate meatballs apart. Make sure your mixture is cohesive and keep the soup at a steady, gentle bubble when you add them.
Is it traditional to use pasta or rice?
You’ll find both in different family recipes! In Italy, it’s more common to find it with very small pasta like acini di pepe. In many Italian-American households, rice is also used. It’s really a matter of personal preference — both are perfectly “correct” and delicious.
Italian Wedding Soup
Make the best Italian Wedding Soup with this easy recipe. Tender meatballs, savory broth & hearty greens create the ultimate comfort food. Get the recipe now!
Ingredients
For the Meatballs:
-
450 g ground meat mix (I use half beef, half pork)
-
1 large egg (lightly beaten)
-
50 g fresh breadcrumbs
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
2 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
0.5 tsp dried oregano
-
0.25 tsp salt
-
0.25 tsp black pepper
For the Soup:
-
2 tbsp olive oil
-
1 large yellow onion (finely diced)
-
2 carrots (peeled and diced)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
2.8 liters good-quality chicken broth
-
1 bay leaf
-
1 large head escarole (chopped (about 8 cups))
-
150 g small pasta (like acini di pepe or orzo)
-
0.5 lemon (juice of)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
In your medium bowl, combine the ground meats, egg, breadcrumbs, Parmesan, minced garlic, parsley, oregano, salt, and pepper. I like to use my hands for this — it’s the best tool for the job. Mix everything gently until it’s just combined. You don’t want to compact the meat too much, or your meatballs will be dense. The mixture should be moist but hold its shape when you form it.01
-
Using a tablespoon or a small cookie scoop, portion out the mixture. Roll them gently between your palms to form small, bite-sized meatballs, about 2.5 cm (1 inch) in diameter. You should get around 30-35 meatballs. Place them on a plate or baking sheet as you go. Don't worry about them being perfectly round; a little rustic is just fine.02
-
Heat the olive oil in your large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful aroma starting to fill your kitchen. Add the minced garlic and cook for another minute until fragrant.03
-
Pour in the chicken broth and add the bay leaf. Bring the liquid to a gentle boil, then reduce the heat to a steady simmer. Let this cook for about 10 minutes to allow the flavors to start melding together.04
-
Carefully drop the raw meatballs, one by one, directly into the simmering broth. They will sink at first, then float to the top as they cook. Let them simmer gently for about 8-10 minutes. They don't need to be browned first — they'll poach directly in the broth, which keeps them incredibly tender and infuses the soup with their flavor.05
-
Once the meatballs are cooked through, use a slotted spoon to remove them temporarily and set them aside. This prevents them from breaking apart. Add the small pasta to the bubbling broth and cook according to the package directions for an al dente texture. About 2 minutes before the pasta is done, stir in the chopped escarole. It will seem like a mountain at first, but it wilts down dramatically.06
-
Return the meatballs to the pot. Stir in the fresh lemon juice — this is non-negotiable for that bright, finishing touch. Taste the broth and season generously with salt and black pepper. Remove the bay leaf before serving. Ladle the soup into deep bowls and finish with an extra sprinkle of Parmesan cheese.07
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