Easy Italian Wedding Soup Recipe
This Italian Wedding Soup Recipe is made with homemade meatballs and full of flavor from vegetables and simple seasonings. It's so cozy and comforting!
Servings 12 servings
Calories 221kcal
Ingredients
For the meatballs:
- 8 oz. pork, ground
- 8 oz. beef, ground
- 2 slices fresh white bread, crust trimmed, torn into pieces
- 2 cloves garlic, minced (about 1 tsp.)
- 1/2 medium white onion, grated or finely chopped
- 1/3 cup fresh parsley, minced
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1/2 tsp. MSG or salt
- 1 large egg
- 2 Tbsp. Worcestershire (or sub milk)
For the soup:
- 2 Tbsp. olive oil
- 1/2 medium white onion, chopped
- 3 large carrots, peeled and finely chopped
- 4 stalks celery, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 Tbsp. sage, fresh, chopped
- 12 cups chicken broth (homemade preferred but store bought is OK too)
- 2 cups orzo, cooked
- 8 cups greens (baby spinach, endive, kale, or escarole)
Instructions
- In a large bowl, combine the bread, garlic, onion, parsley, cheese, MSG, egg and Worcestershire. Once combined, then add in the ground pork and beef. Gently combine with clean hands or a spoon until thoroughly mixed.8 oz. pork, ground, 2 slices fresh white bread, crust trimmed, torn into pieces, 2 cloves garlic, minced (about 1 tsp.), 1/2 medium white onion, grated or finely chopped, 1/3 cup fresh parsley, minced, 1/2 cup Pecorino Romano cheese, freshly grated, 1/2 tsp. MSG or salt, 1 large egg, 2 Tbsp. Worcestershire (or sub milk), 8 oz. beef, ground
- Roll mixture into small meatballs using your hands or a cookie scoop and place on a baking sheet lined with parchment paper. Recipe will make ~35 small meatballs. Set aside.
- Add the olive oil to a large soup pot along with the onions, celery carrots, salt & pepper and sweat over low heat for 15 minutes. Stirring occasionally. Do not brown them.2 Tbsp. olive oil, 1/2 medium white onion, chopped, 3 large carrots, peeled and finely chopped, 4 stalks celery, diced, salt and pepper to taste
- Then add in garlic and sage and stir for ~1 minute.2 cloves garlic, minced, 2 Tbsp. sage, fresh, chopped
- Add in the broth and bring to a boil.12 cups chicken broth (homemade preferred but store bought is OK too)
- Then add in the meatballs. Once they float to the top they will most likely be done. Be sure to check internal temperature with a meat thermometer (Beef and pork should reach 145°F).
- Stir in the greens (I used baby spinach).8 cups greens (baby spinach, endive, kale, or escarole)
- To serve, spoon cooked orzo into a bowl followed by the soup and finish with grated Parmesan cheese or Pecorino Romano on top2 cups orzo, cooked
Video
Notes
Feel free to use different greens such as kale or endive. Baby spinach remains my personal favorite.
For the bread, using white bread is typically easiest but if you have a French loaf on hand you can grind into breadcrumbs that works well too.
I always like to cook the orzo or small pasta of choice on the side and add it into the bowls when serving so the pasta doesn't soak up all of the broth.
Nutrition
Serving: 1bowl | Calories: 221kcal