8 January, 2026
Wedding Soup III
Posted in : Soups on by : MikeZ
Italian Wedding Soup III
The Classic Italian Wedding Soup with Mini Meatballs, Greens, and Ditalini Pasta in a rich Broth.It is a perfect soup for cold weather with true, authentic Old World flavor.Difficulty: Easy
Servings 6
Equipment
- Large Soup Pot
- Large Mixing Bowl (for mixing Meatballs)
INGREDIENTS
FOR THE MINI MEATBALLS:
- 1 lb Ground Chicken, Ground Turkey, or Ground Beef - (or some combination of any.)
- ½ cup Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 1 Egg
- 2 cloves Fresh Garlic - minced
- 1 Tbsp. Fresh Parsley - chopped
- ½ tsp. Salt
- ¼ tsp. Black Pepper
FOR THE SOUP:
- 1 Tbsp. Olive Oil
- 1 sm. Yellow Onion - diced
- 2 Fresh Carrots - sliced
- 2 Celery Stalks - chopped
- 8 cups Chicken Broth
- ¾ cup Ditalini Pasta - (or Pastina Pasta)
- 3 cups Chopped Spinach or Escarole
- Salt and Black Pepper - to taste
- Grated Parmesan Cheese - for serving
INSTRUCTIONS
MAKE THE MEATBALLS:
- Mix all Mini Meatball ingredients in a bowl until just combined.
- Roll into small ¾-inch balls.
BROWN THE MEATBALLS:
- In a large Soup Pot, heat Olive Oil over Medium Heat.
- Add Meatballs in batches and brown on all sides (they will finish cooking in the Broth).
- Remove and set aside.
BUILD THE BASE:
- In the same pot, sauté Yellow Onion, Fresh Carrots, and Celery until soft, about 5 minutes.
- Pour in Chicken Broth and bring to a gentle boil.
- Stir in Pasta and browned Meatballs.
- Simmer 10–12 minutes, until Pasta is tender and Meatballs are cooked through.
FINISH WITH GREENS:
- Add Spinach or Escarole and cook 1–2 minutes until wilted.
- Season to taste and serve warm with a sprinkle of Grated Parmesan Cheese.
Notes
For a deep, restaurant-quality flavor, drop in a Parmesan Cheese Rind while simmering .
For added freshness, add a bit of Lemon Juice to each bowl before serving.
For added freshness, add a bit of Lemon Juice to each bowl before serving.
Copyright © 2021 – 2025 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
