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

Course Dessert, Soup

Cuisine Italian

Keyword Soups

Method Stove Top

Prep Time 15

Cook Time 25

Total Time 40

Servings

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.