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Italian Wedding Soup with Delicious Meatballs for Comfort

Italian Wedding Soup with
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This Italian Wedding Soup with Parmesan Meatballs is a cozy one-pot meal filled with meatballs, greens, and pasta in a savory broth.

Ingredients

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  • 1 lb ground meat (beef, pork, turkey, or a blend)
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ⅓ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • 6 cups chicken broth or stock
  • 3 cups fresh greens (spinach, escarole, or kale), chopped
  • ¾ cup small pasta (acini di pepe, orzo, ditalini)
  • Optional: chopped fresh herbs (parsley, basil)

Instructions

  1. Make the meatballs: Mix ground meat, Parmesan, egg, breadcrumbs, garlic, salt, pepper, and optional herbs. Form into 1-inch balls.
  2. Brown the meatballs: In a large pot, heat olive oil and brown the meatballs on all sides. Remove and set aside.
  3. Sauté aromatics: In the same pot, cook diced onion (and more garlic if desired) until soft.
  4. Add broth: Pour in chicken broth, scraping up browned bits. Bring to a gentle boil.
  5. Cook pasta: Add pasta and cook until almost al dente.
  6. Add meatballs & greens: Return meatballs to the pot and stir in chopped greens. Simmer until meatballs are fully cooked and greens are wilted.
  7. Season to taste: Adjust salt, pepper, or Parmesan.
  8. Serve: Ladle into bowls and top with more Parmesan or herbs if desired.

Notes

  • Use ground turkey or chicken for a lighter option.
  • Spinach, kale, Swiss chard, or escarole all work as greens.
  • For gluten-free, use GF pasta and breadcrumbs.
  • Add carrots or celery with onion for extra depth.
  • Store in the fridge 3–4 days; freeze without pasta and add fresh pasta when reheating.

Nutrition

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

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