Italian Wedding Soup

Italian Wedding Soup

Hearty broth with meatballs, greens, and tiny pasta

Yield SERVES 6-8
Prep Time
Cook Time
Total Time
Difficulty MEDIUM

Ingredients

Instructions

  1. Prepare the meatballs
    In a large bowl, combine ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overwork the meat. Form into small meatballs, about 3/4-inch in diameter (you should get approximately 35-40 meatballs). Place on a baking sheet and refrigerate for 15 minutes to firm up.
  2. Prepare the soup base
    Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add garlic and cook for another 30 seconds until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
  3. Cook the meatballs
    Gently drop the chilled meatballs into the simmering broth one by one. Allow the soup to return to a simmer and cook for 5-7 minutes until the meatballs are cooked through and floating to the top.
  4. Add pasta and greens
    Add the pasta to the soup and cook according to package directions until al dente. During the last 2-3 minutes of cooking, add the chopped escarole or spinach and stir until wilted. Season with salt and pepper to taste.
  5. Serve the soup
    Ladle the hot soup into bowls, ensuring each serving has plenty of meatballs, vegetables, and pasta. Sprinkle with additional grated Parmesan cheese and serve immediately with crusty Italian bread if desired.

Nutritional Information

320
Calories
per serving
24
Protein
grams
21
Carbohydrates
grams
16
Total Fat
grams
5
Saturated Fat
grams
3
Fiber
grams
4
Sugar
grams
980
Sodium
milligrams
15
Vitamin C
% daily value
2.5
Iron
milligrams

Italian Wedding Soup is Also Known As

Minestra Maritata, Wedding Soup, Zuppa Maritata or Italian Meatball Soup