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A bowl of Classic Italian Wedding Soup garnished with fresh herbs and meatballs

Classic Italian Wedding Soup

A heartwarming dish combining savory meatballs, tender vegetables, and small pasta in a delightful broth that feels like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Meat Mixture (beef, pork, and veal) You can substitute with ground turkey for a leaner option.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs if needed.
  • 1/4 cup Grated Parmesan Cheese Nutritional yeast can serve as a non-dairy alternative.
  • 1 large Egg (lightly beaten) Flaxseed meal mixed with water can be a vegan substitute.
  • 2 tablespoons Fresh Parsley (finely chopped) Cilantro adds a unique twist if you prefer.
  • 1 clove Garlic (minced) Garlic powder can be used if fresh is unavailable.
  • to taste Salt & Pepper Essential for flavor enhancement.
For the Soup
  • 6 cups Chicken Broth Use vegetable broth to keep it vegetarian.
  • 1 cup Tiny Pasta (primarily acini di pepe or orzo) Substitute with any small pasta type, like elbows or mini shells.
  • 5 ounces Fresh Spinach or Escarole (chopped) Kale can also work well.

Method
 

Preparation
  1. Combine ground meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper in a bowl. Mix gently until just combined.
  2. Roll the mixture into very small meatballs, about 1/2 inch in diameter.
Cooking
  1. Bring the chicken broth to a simmer in a large pot.
  2. Carefully drop the meatballs into the simmering broth and cook for about 5-7 minutes or until they float and cook through.
  3. Add the tiny pasta to the pot and cook according to package directions until al dente.
  4. Stir in the chopped greens during the last few minutes of cooking until they wilt.
  5. Taste and adjust seasoning if needed. Serve immediately.

Notes

Serve garnished with additional grated Parmesan and fresh herbs. Store any leftovers in the refrigerator for up to three days. Freeze in single-serve portions for a quick meal later.