Italian Wedding Soup with Parmesan Meatballs

 

Italian Wedding Soup with Parmesan Meatballs

Ingredients

For the Meatballs

Ground pork – 1 lb (or use a mix of ground beef and pork for added depth)

Parmesan cheese – ½ cup, finely grated for a savory, nutty flavor

Fresh parsley – ¼ cup, finely chopped for freshness

Breadcrumbs – ¼ cup, to bind the mixture

Egg – 1 large, helps hold the meatballs together

Garlic – 2 cloves, minced for aromatic flavor

Salt and black pepper – to taste, for seasoning

Olive oil – for frying the meatballs until golden

For the Soup

Chicken broth – 6 cups, forms the flavorful base

Carrots – 1 cup, thinly sliced for sweetness

Celery – 1 cup, chopped for balance and aroma

Onion – 1 medium, diced for depth of flavor

Spinach or kale – 4 cups, fresh (or a mix), adds hearty greens

Small pasta – 1 cup (ditalini, orzo, or another tiny pasta)

Salt and black pepper – to taste, for final seasoning

Fresh parsley – chopped, for garnish at serving

Instructions

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground pork (or pork and beef mix), Parmesan, parsley, breadcrumbs, egg, garlic, salt, and pepper. Mix with your hands or a spoon until evenly blended. Roll the mixture into small, 1-inch meatballs (about 20–25 total).

Heat a thin layer of olive oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally, until golden brown and cooked through—about 8–10 minutes total. Transfer to a paper towel–lined plate to drain.

Step 2: Build the Soup Base

In a large pot or Dutch oven, warm a drizzle of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.

Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and cook for 10–15 minutes so the flavors meld. Taste and season with salt and pepper as needed.

Step 3: Add Meatballs and Pasta

Gently return the browned meatballs to the pot. Let them simmer in the broth for 10 minutes to release their savory flavor.

Stir in the small pasta (ditalini, orzo, or similar) and cook for 10–12 minutes, until tender but not overcooked.

Step 4: Add the Greens

Stir in the spinach or kale. Cook for 3–5 minutes until the spinach wilts or the kale turns tender. Adjust the seasoning with more salt and pepper if needed.

Step 5: Finish and Serve

Ladle the soup into bowls. Garnish with fresh parsley and, if desired, an extra sprinkle of Parmesan. Serve hot for a cozy, nourishing meal.