Italian Wedding Soup
Warm, brothy spoonfuls combine tender mini meatballs, toothsome small pasta, and wilted greens for a satisfying contrast of textures and bright savory notes. The clear, seasoned chicken broth keeps the bowl light while the meatballs add richness and a springy bite.
Use a mixture of ground beef and pork for juicy, flavorful meatballs; swap spinach for escarole or kale if you prefer a slightly bitter green. Small pastas like acini di pepe, orzo, or ditalini all work—add the pasta near the end so it stays al dente. For a gluten-free version, replace the pasta with small gluten-free shapes or extra beans and increase the simmer time slightly.
Serve as a starter for dinner parties or as a comforting one-pot main for chilly evenings; pair with crusty bread or a simple green salad. Make-ahead tip: refrigerate meatballs uncooked up to 24 hours, or freeze cooked soup in portions for quick lunches. Reheat gently to preserve the texture of the greens and pasta.
How to Make It
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1
Make the meatball mixture: In a bowl, combine ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, egg, one crushed garlic clove, half the salt, and half the black pepper. Mix gently until combined but not overworked.
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2
Form meatballs: Shape the mixture into small meatballs about 1 inch (20–24 grams) each and place them on a tray.
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3
Sauté the aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add finely chopped onion, carrot, and celery and cook until softened, about 6–8 minutes. Add the remaining crushed garlic and cook 30 seconds more.
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4
Brown the meatballs: Increase heat to medium-high. Working in batches if needed, add meatballs to the pot and brown lightly on all sides, 2–3 minutes — they do not need to be fully cooked. Transfer browned meatballs to a plate.
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5
Build the broth: Pour the chicken broth into the pot and scrape up any browned bits from the bottom. Bring the broth to a gentle simmer.
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6
Simmer the soup: Return the browned meatballs to the simmering broth. Add half the chopped parsley and red pepper flakes if using. Simmer gently, uncovered, for 15 minutes to cook the meatballs through.
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7
Cook the pasta: Add the acini di pepe (or substitute) to the simmering soup and cook until al dente according to package directions, about 6–8 minutes. Stir occasionally to prevent sticking.
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8
Add the greens and finish: Stir in the spinach and simmer just until wilted, about 1–2 minutes. Squeeze in lemon juice, taste, and adjust seasoning with remaining salt and pepper as needed.
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9
Serve: Ladle soup into bowls and garnish with remaining chopped parsley and additional grated Parmesan if desired. Serve hot with crusty bread.