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Authentic Italian Wedding Soup

A comforting Italian classic combining tender meatballs, fresh greens, and pasta in a savory broth, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups carrots, diced
  • 2 stalks celery, diced
  • 8 cups chicken broth Low sodium preferred
  • 1 cup pasta (such as orzo or acini di pepe)
  • 2 cups spinach or kale, chopped
For the Meatballs
  • 1 pound ground meat (beef, turkey, or a combination) Can be substituted for leaner meats
  • 1/2 cup grated Parmesan cheese Plus more for serving
  • 1/4 cup chopped fresh parsley Plus more for garnish
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery, sautéing until soft, about 5-7 minutes.
  3. Add minced garlic and sauté for another minute until fragrant.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. In a bowl, combine ground meat with half of the grated Parmesan, a pinch of salt and pepper, and half of the parsley. Mix well and form small meatballs, about 1 inch in diameter.
Cooking
  1. Carefully drop the meatballs into the boiling broth. Cook for about 10-15 minutes until fully cooked.
  2. Stir in the pasta and cook according to package instructions, usually 8-10 minutes.
  3. In the final minutes of cooking, add chopped spinach or kale and cook until wilted.
  4. Taste and adjust seasoning before serving hot. Top each bowl with remaining Parmesan and fresh parsley.

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to three months. Avoid freezing the pasta. Reheat gently, adding broth or water as needed.