Italian Wedding Soup
Rich, comforting, and flavorful, I adapted this recipe to be just like my nonna's, but with store bought chicken broth making it weeknight friendly!
Servings: 8
Ingredients
- 3/4 cup torn pieces of fresh sturdy bread, crusts removed
- 1/4 cup whole milk
- 4 ounces ground beef
- 4 ounces ground pork
- 1 egg, lightly beaten
- 1/4 cup freshly grated parmesan, plus more for serving
- 1 small garlic clove minced
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and chopped
- 2 celery ribs, trimmed and chopped
- 8 cups (64 ounces) chicken stock, homemade or low sodium store-bought
- 5 ounces raw chopped escarole or baby spinach leaves (about 5-6 cups)
- 1 1/4 cups broken capellini, thin spaghetti, or other small soup pasta
Instructions
- Make the meatballs: Line a large baking sheet or platter with parchment paper. In a bowl, combine the torn bread and milk and let sit for about 15 minutes, or until the bread has absorbed the liquid. Gently squeeze out the excess milk and return the bread to the bowl. Add the beef, pork, egg, cheese, garlic, parsley, and salt. Mix with your hands or a wooden spoon until thoroughly combined.
- Shape the meatballs: Dampen your hands with cold water, pinch off small pieces of the mixture (1 to 2 teaspoons) and roll them into balls about the size of a marble, setting them on the prepared baking sheet or platter as you go. You should end up with 60 to 100 meatballs, depending on how small you roll them.
- Make the soup: Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high. When shimmering, add the carrots and celery and saute until softened, about 5 minutes. Add the broth and bring to a boil, then turn the heat to medium. Carefully drop in the meatballs and stir gently. Add the greens and simmer everything for about 10 minutes, until the meatballs are cooked through, and the greens have wilted. Let the soup boil gently until the pasta is al dente according to the package; the cooking time will vary depending on which pasta you use and the brand.
- Serve: Ladle the hot soup into shallow bowls and sprinkle each serving with freshly grated Parmesan.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- For an added warming flavor: Tie 3 whole cloves in a piece of cheesecloth and add along with the broth.
- Make the meatballs in advance: You can make the meatball mixture and roll it into balls a day in advance and refrigerate them, covered, on a baking sheet or platter. Or, you can freeze them on the baking sheet.
- Leftovers and storage: Store leftovers in a tightly lidded container in the refrigerator for up to 3 days. To reheat, transfer to a pot and bring to a gentle boil over medium heat. Add a splash or two of broth or water to loosen the soup, if necessary. Once boiling, remove from the heat and serve.
Nutrition
Calories: 225.5kcal | Carbohydrates: 17.1g | Protein: 14.6g | Fat: 11.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.7g | Trans Fat: 0.1g | Cholesterol: 43.5mg | Sodium: 350mg | Potassium: 499.9mg | Fiber: 1.4g | Sugar: 2.1g | Vitamin A: 4285.9IU | Vitamin C: 6.2mg | Calcium: 86.1mg | Iron: 1.9mg
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