Italian Wedding Soup Recipe

Indulge in the warmth and comfort of Italian Wedding Soup, a harmonious blend of flavorful meatballs, tender pasta, and leafy greens in a savory broth, crowned with Parmesan cheese. This soup, influenced by Italian-American cuisine, represents a delightful "marriage" of ingredients, offering a wholesome meal that's both nourishing and satisfying. Perfect for family dinners.

4.43 from 7 votes

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Course Soup

Cuisine Italian

Servings - 8 servings

Calories

Recipe Video

Recipe Ingredients

For the Meatballs:

1 tablespoon Garlic Olive Oil
1 large Onion, finely chopped
3/4 pound Ground Beef (80/20)
3/4 pound Ground Chicken Breast
4 ounces Genoa Salami, finely diced
1 heavy tablespoon Garlic, minced
1.5 teaspoons Fresh Thyme, chopped
2 Eggs
2 cups Fresh Bread Crumbs
¼ cup Fresh Parsley, chopped
Salt and Pepper, to taste

For the Soup:

1 large Onion, caramelized
1.5 tablespoons Garlic, minced
1 teaspoon Fresh Thyme
A splash of White Wine (optional)
2 large Carrots sliced into wheels
3/4 cup Celery, chopped
8 cups Chicken Stock
8 ounces Orzo Pasta (or any small pasta)
1 Head Escarole chopped (or spinach as an alternative)
Red Pepper Flakes, to taste
2 spoons Cornstarch or Tapioca flour diluted in 3 spoons of water (optional)
Salt and Pepper, to taste
Parmesan Cheese, for serving
Fresh Parsley, for garnish

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Recipe Instructions

Prepare the Meatballs:

In a sauté pan, heat the olive oil and what hot add the onion and sauté them until golden brown. Transfer them on a cookie sheet and refrigerate while you make the mix for the balls!
In a large bowl, combine ground beef, ground chicken, diced salami, minced garlic, thyme, eggs, breadcrumbs, parsley, salt, and pepper.
Add the chilled sauteed onion and mix well until evenly combined. Form into small meatballs using a 1.25-inch scoop for uniform size.
Refrigerate to firm up. At least a few hours until very cold. You could also use your freezer to expedite the process. They MUST be cold to sauté them.
Heat some olive oil in a skillet over medium-high heat. Add very cold meatballs in batches, browning on all sides. Set aside once browned.

Prepare the Soup:

In a large pot, sauté the onion until nicely caramelized.
Add garlic, thyme, when garlic is fragrant add the wine if using, allowing it to reduce. Incorporate sliced carrots and chopped celery, cooking until they start to soften.
Pour in chicken stock and bring to a simmer until the vegetables are almost cook about 30 minutes. Add the pasta and chopped escarole and cook until the pasta are cooked. Season with red pepper flakes, salt, and pepper.
Adjust the soup's seasoning to taste. Adjust consistency cornstarch or tapioca if you wish.
Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of parsley.
This Italian Wedding Soup is a testament to the joy of simple, hearty meals that bring families together. Each spoonful offers a burst of flavors and textures, making it a comforting choice for any occasion. Enjoy this delightful soup with loved ones, basking in the warmth and love it embodies.