Hearty Italian Wedding Meatball Soup Recipe

Looking for a comforting bowl of soup that brings warmth and joy to your dining table? This Italian Wedding Meatball Soup is just the recipe you need. It’s the perfect blend of savory meatballs, fresh greens, and delicious broth, making it a beloved classic that never disappoints.

Imagine diving into a steaming bowl of this Italian Wedding Meatball Soup, where each spoonful is filled with tender meatballs, wholesome vegetables, and a burst of flavor. This recipe will quickly become a staple for family dinners or cozy nights in.

This soup is not only easy to prepare but also incredibly satisfying. With simple ingredients and a short cooking time, you can create a dish that feels both special and homey.

Delicious Italian Wedding Meatball Soup

A bowl of Italian Wedding Meatball Soup with meatballs, spinach, and vegetables, garnished with parsley, in a cozy kitchen setting.

This Italian Wedding Meatball Soup combines flavorful meatballs with fresh herbs and leafy greens, creating a comforting and hearty dish. Each bite is a delightful balance of tender meat and vibrant vegetables, making it perfect for any occasion.

Ingredients

1 pound ground beef or Italian sausage
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
6 cups chicken broth
2 cups fresh spinach or escarole
1 cup diced carrots
1 cup diced celery
1 cup small pasta (like orzo or acini di pepe)
Fresh parsley for garnish

Instructions

Make the Meatballs: In a large bowl, combine ground beef or sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Form into small meatballs and set aside.
Cook the Vegetables: In a large pot, bring the chicken broth to a simmer. Add diced carrots and celery, and cook until tender, about 5-7 minutes.
Add the Meatballs: Carefully add the meatballs to the pot. Simmer gently for about 10-15 minutes, or until the meatballs are cooked through.
Cook the Pasta: Stir in the small pasta and cook according to package instructions until al dente.
Finish with Greens: Add the fresh spinach or escarole and cook until just wilted. Adjust seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot!