Description
A straightforward recipe for classic Italian Wedding Soup featuring small meatballs and greens in a clear broth.
Ingredients
Scale
- 1 pound ground beef and pork mix
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 1 cup small pasta (like acini di pepe or pastina)
- 5 ounces escarole or spinach, chopped
- 1/4 cup grated Parmesan cheese for serving
Instructions
- Combine ground meat, breadcrumbs, 1/4 cup Parmesan cheese, egg, parsley, salt, and pepper in a bowl. Mix gently.
- Roll the mixture into small meatballs, about 1/2 inch in diameter.
- Bring the chicken broth to a boil in a large pot.
- Carefully drop the meatballs into the boiling broth. Reduce heat and simmer for 10 minutes.
- Add the small pasta to the pot and cook according to package directions, usually about 5 to 7 minutes.
- Add the chopped escarole or spinach. Cook until the greens wilt, about 2 minutes.
- Serve immediately, topping each bowl with extra grated Parmesan cheese.
Notes
- You can substitute ground turkey or chicken for the beef and pork mix.
- If you do not have small pasta, you can omit it and add more greens.
- Chill leftover soup in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3
- Sodium: 750
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 24
- Cholesterol: 75
Keywords: Italian Wedding Soup, wedding soup, meatball soup, pastina soup, escarole soup