Description
This Italian Wedding Soup is a hearty, comforting dish featuring juicy homemade meatballs, tender pasta, and fresh leafy greens in a flavorful broth. A perfect balance of protein, vegetables, and rich flavors, this soup is ideal for a cozy meal. #ItalianSoup #ComfortFood #HealthyDinnerRecipes #HomemadeSoup
Ingredients
Scale
For the Meatballs:
- 1/2 lb ground beef (85/15 meat-to-fat ratio)
- 1/2 lb ground pork
- 1/4 cup finely diced onion
- 3 garlic cloves, minced
- 1 egg
- 1/2 tbsp Worcestershire sauce
- 1 slice of bread, soaked in milk
- 1/2 cup grated Parmesan cheese
- 1/2 tbsp dried parsley
- Salt & black pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2–3 medium carrots, diced
- 2–3 celery ribs, diced
- 4 cloves garlic, minced
- 12 cups vegetable or chicken broth, heated
- Salt & black pepper, to taste
- 1 cup tiny pasta (such as orzo)
- 1 medium bunch of endive, escarole, or kale, chopped
- 2 eggs
- 1/4 cup grated Parmesan cheese
Instructions
Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground pork, onion, garlic, egg, Worcestershire sauce, soaked bread, Parmesan, parsley, salt, and pepper. Mix until just combined.
- Roll into 1-inch meatballs and set aside.
Make the Soup:
- Heat a large Dutch oven over medium heat and add olive oil.
- Sauté onions, carrots, and celery until softened and golden brown, about 5–7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in the heated broth, season with salt and pepper, and bring to a simmer.
- Add the meatballs and cook for 15 minutes.
- Stir in the chopped leafy greens and pasta, then let cook for another 8 minutes, until pasta is tender.
Finish with Egg & Parmesan:
- In a small bowl, whisk together the eggs and Parmesan cheese.
- Gently stir the soup in a circular motion while slowly drizzling in the egg mixture. Let cook for 1 minute.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Substitute ground turkey or chicken for a leaner meatball option.
- Use acini di pepe, ditalini, or even small shells instead of orzo.
- Make it gluten-free by using gluten-free pasta and breadcrumbs.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 291
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg