01/16/2026
Italian Wedding Soup with Parmesan Meatballs
🕒 Prep Time
20 minutes
🍳 Cook Time
40 minutes
🍽️ Servings
4–6
🧺 Ingredients
For the Meatballs:
½ lb ground beef
½ lb ground pork (or all beef if preferred)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 large egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
For the Soup:
1 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken broth
1 cup small pasta (like acini di pepe or orzo)
4 cups fresh spinach or escarole, chopped
Salt and pepper, to taste
Extra Parmesan, for garnish
👩🍳 Instructions
1️⃣ Make the Meatballs
In a bowl, combine ground beef, ground pork, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper.
Mix gently until just combined (don’t overmix).
Roll into small 1-inch meatballs and set aside.
2️⃣ Cook the Soup Base
Heat olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and cook 1 more minute until fragrant.
3️⃣ Add Broth & Simmer
Pour in chicken broth and bring to a gentle boil.
Carefully drop meatballs into the simmering broth.
Reduce heat to a gentle simmer and cook for 15–20 minutes until meatballs are cooked through.
4️⃣ Cook the Pasta
In a separate pot, cook pasta according to package instructions until al dente.
Drain and set aside.
5️⃣ Finish the Soup
Stir cooked pasta into the soup.
Add chopped spinach or escarole and cook 2–3 minutes until wilted.
Season with salt and pepper to taste.
6️⃣ Serve
Ladle soup into bowls, garnish with extra Parmesan and a sprinkle of fresh parsley. Enjoy hot!
🌟 Tips & Variations
Make Ahead: Freeze cooked meatballs and add them to broth when ready.
Low-Carb Option: Omit pasta or replace with zucchini noodles.
Extra Flavor: Add a squeeze of lemon juice or a pinch of red pepper flakes.
