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–+ servings
bowl of italian wedding soup with focaccia bread and grated parmesan cheese bowl

Italian Wedding Soup

Brenda Lanzilli
Italian Wedding Soup is the best of both worlds! A warm comforting bowl of broth and vegetables with the added bonus of tasty Italian meatballs, all coming together to present one rich and satisfying meal that warms you down to the bones! A perfect for a cure for the winter blues!
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Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6
Calories 420 kcal

Ingredients
  

Meatballs

  • 1/2 onion
  • 3 cloves garlic
  • 1/4 cup parsley fresh
  • 5 basil leaves
  • 1/4 cup grated parmasan or romano cheese
  • ¼ cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/8 cup cream
  • 1 lb ground beef

Soup

  • olive oil for searing meatballs
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cups chicken stock
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz chopped kale or spinach, escarole, swiss chard,
  • 1 cup dried small pasta like pastina, orzo or acini de pepe 

Instructions
 

Assemble Meatballs

  • Place onion, garlic, parsley and basil in food processor. Pulse a couple times to mince.
  • Transfer to bowl and and mix in parmesan cheese, cream, breadcrumbs and spices. Use fork to combine. Add ground beef and use fork to incorporate all ingredients together. Do not overwork the meat.
  • Roll 1 to 1.5 tbsp sized meatballs. Set meatballs aside.

Make Soup

  • Heat large heavy bottomed stock pot or Dutch Oven. Add olive oil and sear the meatballs in batches. Brown on all sides and do not overcrowd the pot. Set browned meatballs aside.
  • Using same pot the meatballs were seared in, add the onion, carrots, celery. Cook for 5 minutes until softened, and scrape bottom of pan to remove any brown bits from searing the meatballs. Add the garlic and cook for 1 minute.
  • Add chicken stock, water, salt, pepper and meatballs . Simmer and cover for 20-25 minutes.
  • Cook pasta in salted boiling water separately while soup is simmering. Drain and reserve.
  • Add greens in the last minutes of cooking to wilt.
  • Ladle soup into bowls and add desired amount of pasta to each bowl. Top with grated parmesan cheese.

Notes

Nutrition Facts are estimates. 
To freeze: Let soup cool completely and transfer to freezer safe container. If you freeze with pasta added, you will likely need to add a little water when reheating . 

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 24gFat: 21gSaturated Fat: 8gCholesterol: 68mgSodium: 1170mgPotassium: 758mgFiber: 2gSugar: 6gVitamin A: 9239IUVitamin C: 53mgCalcium: 158mgIron: 3mg
Keyword cozy, italian wedding soup, meatballs, soup, soup recipe, vegetables, winter recipes
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