Name: Easy Italian Wedding Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 oz. ground beef; 2 slices fresh white bread, crust trimmed and torn into pieces; 2 cloves garlic, minced (for meatballs); 1/2 medium white onion, grated or finely chopped (for meatballs); 1/3 cup fresh parsley, minced; 1/2 cup Pecorino Romano cheese, freshly grated; 1/2 tsp. salt (for meatball mix); 1 large egg; 2 Tbsp. olive oil; 1/2 medium white onion, chopped (for soup base); 3 large carrots, peeled and finely chopped; 4 stalks celery, diced; Salt and pepper to taste; 2 cloves garlic, minced (for soup base); 2 Tbsp. fresh sage, chopped; 10–12 cups chicken broth (use low-sodium to control sodium); 2 cups cooked small pasta, such as acini di pepe or ditalini; 8 cups greens, such as baby spinach, endive, kale, or escarole

Description

This comforting Italian wedding soup is filled with tender meatballs, wilted greens, and small pasta in a savory chicken broth, perfect for cold evenings.

Ingredients

Scale

8 oz. ground beef
2 slices fresh white bread, crust trimmed and torn into pieces
2 cloves garlic, minced (for meatballs)
1/2 medium white onion, grated or finely chopped (for meatballs)
1/3 cup fresh parsley, minced
1/2 cup Pecorino Romano cheese, freshly grated
1/2 tsp. salt (for meatball mix)
1 large egg
2 Tbsp. olive oil
1/2 medium white onion, chopped (for soup base)
3 large carrots, peeled and finely chopped
4 stalks celery, diced
Salt and pepper to taste
2 cloves garlic, minced (for soup base)
2 Tbsp. fresh sage, chopped
10–12 cups chicken broth (use low-sodium to control sodium)
2 cups cooked small pasta, such as acini di pepe or ditalini
8 cups greens, such as baby spinach, endive, kale, or escarole

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Instructions

In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, Pecorino Romano, salt, and egg. Soak and mash the bread into the mixture until cohesive.
Add the ground beef and mix gently until combined, avoiding overmixing.
Roll into small meatballs about 3/4-inch in diameter and place on a parchment-lined baking sheet.
In a large soup pot, heat olive oil over medium-low heat. Add the chopped onion, celery, and carrots and sauté for 12–15 minutes until softened.
Add minced garlic and chopped sage, cooking for another 1–2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Carefully add the meatballs and reduce heat, simmering until they float and are cooked through, about 8–10 minutes.
Stir in the cooked pasta and greens, simmering for an additional 1–2 minutes until greens are wilted.
Adjust salt and pepper to taste before serving hot, optionally garnishing with extra grated Pecorino.

Notes

For a leaner version, substitute ground turkey and use low-sodium broth. Adjust cooking times and ingredients based on personal dietary needs.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 5g
Sodium: 900mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 21g
Cholesterol: 70mg