Italian Wedding Soup

This italian wedding soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Small meatballs cook quickly and fit neatly on a soup spoon.
• Gentle mixing keeps meatballs tender.
• Greens balance the rich meatballs and Parmesan.

Ingredients

• 1/2 lb (225 g) ground beef
• 1/2 lb (225 g) ground pork or turkey
• 1/3 cup (35 g) breadcrumbs
• 1 egg
• 1/3 cup (30 g) grated Parmesan
• 2 tbsp chopped parsley
• 1 garlic clove, minced
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 8 cups (1.9 L) chicken broth
• 3/4 cup (90 g) acini di pepe or other tiny pasta
• 4 cups chopped escarole or spinach

Step-by-step instructions

1. Mix ground meats, breadcrumbs, egg, Parmesan, parsley, garlic, and salt just until combined. Roll into small meatballs, about 1 inch wide.
2. Heat olive oil in a soup pot. Cook onion, carrots, and celery for 8 minutes. Add broth and bring to a gentle simmer.
3. Add meatballs carefully and simmer for 10 minutes. Add pasta and cook according to package timing.
4. Add greens during the final 3 to 5 minutes. Check a meatball with a food thermometer; ground beef and pork mixtures should reach at least 160°F (71°C), while ground poultry should reach 165°F (74°C).

Cook’s notes

• Wet hands lightly to make rolling easier.
• Cook pasta separately when planning leftovers.
• The soup is named for the pleasing “marriage” of flavours, not because it is traditionally served at weddings.

Substitutions and variations

• Use all turkey for a lighter meatball.
• Replace pasta with cooked rice.
• Use kale, chard, escarole, or spinach depending on availability.

What to serve with it

• Crusty Italian bread
• Tomato and fennel salad
• Extra Parmesan at the table

Storage and reheating

Refrigerate for 3 to 4 days. Freeze the broth and meatballs without pasta for up to 3 months.

Frequently asked questions