Description
This classic Italian Wedding Soup features tender homemade meatballs simmered in a flavorful broth with fresh vegetables, small pasta, and vibrant greens. Perfect for a comforting and hearty meal, this soup balances rich Parmesan and herbs with fresh lemon juice for brightness.
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- ½ cup breadcrumbs (Italian seasoned or plain + herbs)
- ¼ cup grated Parmesan cheese
- ½ tsp rosemary
- 1 tsp oregano
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- Optional: a pinch of red pepper flakes
- Optional: ½ tsp garlic powder
Soup Base & Vegetables
- 2 tbsp olive oil
- 1 medium onion (finely diced)
- 2 carrots (peeled and sliced)
- 1 celery stalk (diced)
- Optional: 2 garlic cloves (minced)
- 8 cups fresh water or chicken broth (homemade or low-sodium)
Soup Additions
- ½ cup small pasta (acini di pepe, orzo, or small stars)
- 4 cups fresh baby spinach (or escarole, kale, chopped)
- Salt and pepper (to taste)
- Fresh lemon juice (optional, for brightness)
- Grated Parmesan cheese (for serving)
- Fresh parsley or basil (for garnish)
Instructions
- Make the meatballs: In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan, rosemary, oregano, nutmeg, salt, pepper, and optional red pepper flakes and garlic powder. Mix gently with your hands just until combined to avoid tough meatballs. Roll mixture into small ¾-inch balls and set aside on a tray.
- Brown the meatballs (optional): Heat a drizzle of olive oil in a large pot over medium heat. Brown half the meatballs, turning to brown all sides without fully cooking them. Remove and repeat with remaining meatballs. Set browned meatballs aside.
- Build the soup base: In the same pot, add a little more olive oil if needed and sauté finely diced onion, sliced carrots, and diced celery for 5–7 minutes until softened and fragrant. Add minced garlic if using and cook for an additional 30 seconds.
- Add broth and simmer: Return all browned meatballs to the pot and pour in the chicken broth or water. Bring the soup to a boil, then lower heat to maintain a gentle simmer. Cook for 10–15 minutes until meatballs are cooked through and tender.
- Add pasta and greens: Stir in the small pasta and cook according to package directions, usually about 6–8 minutes. In the last few minutes of pasta cooking, add the fresh greens (baby spinach does not need to be chopped) and allow them to wilt.
- Finish and serve: Taste the soup and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice for brightness if desired. Ladle soup into bowls, sprinkle with grated Parmesan cheese and fresh parsley or basil, and serve warm.
Notes
- For extra flavor, browning the meatballs before simmering is recommended but optional.
- You can substitute ground turkey or chicken for a lighter meatball.
- Using low-sodium broth allows better control of saltiness in the final dish.
- Acini di pepe pasta is traditional, but orzo or small star pasta works well too.
- Fresh greens such as escarole or kale can be used instead of spinach.
- Adjust herbs and seasoning to your taste preferences.
- Lemon juice brightens the flavor but can be omitted if preferred.
