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Italian Wedding Soup

Italian Wedding Soup with meatballs, escarole, and pasta.
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Italian Wedding Soup is the kind of meal that feels like a warm hug from the inside out. It is the soup my grandmother would make on chilly Sunday afternoons, the rich aroma of chicken broth and savory meatballs filling her tiny kitchen. She would always say the wedding in the name was not about a marriage ceremony, but about the perfect marriage of flavors in the bowl—the tender meatballs, the delicate pasta, and the slightly bitter greens all coming together in a beautiful, harmonious union. It is a tradition of comfort I have carried into my own home, and today, I am sharing my tried and true, authentic Italian Wedding Soup recipe with you.

Ingredients

Scale

For the homemade meatballs:

  • 1 pound ground beef (85/15 blend works well)
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs (Panko for crispiness)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the soup base:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 12 cups chicken broth (homemade or high-quality store-bought)
  • 1 bay leaf
  • 1 cup small pasta (acini di pepe, orzo, or ditalini)
  • 1 large bunch escarole, washed and chopped (about 8 cups)
  • Salt and black pepper to taste
  • Fresh parsley and extra Parmesan for serving

Instructions

Prepare the Meatballs

  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper.
  2. Use your hands to mix gently until just combined—overmixing can make tough meatballs.
  3. Roll the mixture into small, bite-sized meatballs, about 3/4-inch in diameter.
  4. You should get approximately 40-45 meatballs. Place them on a parchment-lined baking sheet.

Build the Soup Base

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6-8 minutes, until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth, add the bay leaf, and bring to a gentle boil.

Cook the Meatballs and Pasta

  1. Once the broth is boiling, carefully drop the meatballs into the pot one by one.
  2. Let them cook for 10 minutes. They will float to the top when nearly done.
  3. Add the small pasta and cook for another 8-10 minutes, or according to package directions, until the pasta is al dente.

Finish the Soup

  1. Stir in the chopped escarole and cook for 2-3 minutes until just wilted.
  2. Remove the bay leaf.
  3. Season with additional salt and pepper to taste.
  4. Ladle the hot soup into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese.

Notes

Pro Tip: For clearer broth, you can brown the meatballs in the pot before adding the broth, but poaching them directly in the soup creates incredibly tender meatballs and saves time.

Nutrition

Find it online: https://harmonymeal.com/italian-wedding-soup/