Italian Wedding Soup

This classic Italian Wedding Soup features tiny, savory meatballs and a medley of tender vegetables in a light, flavorful broth. It’s a comforting and satisfying soup that’s perfect for a weeknight meal.

• Prep time: 13 minutes
• Cook time: 37 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 lb ground mild Italian sausage
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 cup small pasta (like orzo or ditalini)
• 1 cup chopped spinach or escarole
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium bowl, combine the Italian sausage, Parmesan cheese, egg, breadcrumbs, and 1 tablespoon of parsley. Mix gently until just combined. Roll into tiny meatballs, about 1/2 inch in diameter.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Pour in the chicken broth and bring to a boil.
4. Carefully add the tiny meatballs to the boiling broth. Reduce heat to a simmer and cook for about 5-7 minutes, or until meatballs are cooked through.
5. Add the small pasta to the pot and cook according to package directions, usually 8-10 minutes, until al dente.
6. Stir in the spinach or escarole and cook until just wilted, about 1-2 minutes.
7. Stir in the remaining 1 tablespoon of fresh parsley.
8. Season the soup with salt and pepper to taste.
9. Ladle the soup into bowls and serve hot.

Tips

• Do not overmix the meatball mixture, or the meatballs will be tough.
• If you prefer, you can brown the meatballs in a separate pan before adding them to the soup, but it's not necessary.
• Use escarole for a slightly bitter contrast to the rich broth and meatballs.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes, you can form the meatballs and store them on a parchment-lined plate in the refrigerator for up to 24 hours before cooking them in the soup.

What kind of pasta is traditional?

Small pasta shapes like orzo, ditalini, or acini di pepe are commonly used. Ensure they are cooked al dente so they don't become mushy.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb liquid, so you may need to add a little extra broth or water when reheating.