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Easy Italian Wedding Soup

This comforting soup combines tender meatballs, soft greens, and a rich broth for a satisfying family dinner, perfect for chilly nights or potlucks.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 slice white sandwich bread, torn
  • 1 clove garlic
  • 1/4 medium onion roughly chopped
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 large egg
  • 8 oz ground beef (80% lean) Provides flavor and tenderness
  • 8 oz ground pork
  • 3 tbsp grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
For the Soup
  • 3 tbsp olive oil
  • 1 medium carrot, chopped
  • 1 rib celery, chopped
  • 3/4 medium onion chopped
  • 6 cups chicken broth
  • 1 piece Parmesan cheese rind (optional)
  • 1/2 cup acini di pepe pasta (or Israeli couscous)
  • 4 cups chopped escarole (or baby spinach)
  • Kosher salt and black pepper, to taste
To Serve
  • 2 tbsp chopped fresh parsley
  • to taste drizzle extra virgin olive oil
  • to taste grated Parmesan cheese

Method
 

Prepare Meatballs
  1. Add the torn bread, garlic, 1/4 onion, kosher salt, and black pepper to a food processor. Pulse until the mixture looks like fine crumbs.
  2. Add the parsley and pulse again, followed by the egg.
  3. Add the ground beef, ground pork, and Parmesan cheese. Pulse just until combined to keep the meatballs tender.
Shape Meatballs
  1. Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Brown Meatballs and Sauté Vegetables
  1. Heat olive oil in a Dutch oven over medium-high heat and brown the meatballs for about 3-4 minutes each.
  2. Remove meatballs and cook the carrot, celery, and onion in the same pot until softened, about 5 minutes.
Simmer Soup
  1. Pour in chicken broth and add the optional Parmesan rind. Season lightly with salt and pepper.
  2. Bring to a simmer, add acini di pepe and cook until al dente, about 8-10 minutes.
Finish and Serve
  1. Add escarole and browned meatballs to the pot. Simmer for 2-3 minutes until greens wilt and meatballs are cooked through.
  2. Ladle soup into bowls and garnish with parsley, a drizzle of olive oil, and grated Parmesan.

Notes

Keep the meatballs small and the pasta al dente for best texture. Store leftovers in the fridge for up to 3 days. For longer storage, freeze without pasta.