Description

Traditional Italian Wedding Soup is a comforting, hearty dish that beautifully combines tender meatballs, vegetables, and pasta in a flavorful, light broth. The small, perfectly seasoned meatballs—typically made from a mixture of ground beef and pork, along with breadcrumbs, Parmesan, and herbs—are simmered in a savory broth made from chicken or beef stock. The soup also features leafy greens like spinach or escarole, which add a fresh, slightly bitter contrast to the rich broth. Tiny pasta, such as acini di pepe or orzo, is added for texture and heartiness. The combination of savory meatballs, flavorful broth, and greens makes this soup a classic favorite for family gatherings or a cozy meal. It’s light yet filling, with a touch of richness from the Parmesan cheese sprinkled on top.

Ingredients

Scale

Here’s everything you’ll need to make Traditional Italian Wedding Soup:

For the Meatballs:

1 lb ground beef or ground chicken (Halal)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley

For the Soup:

6 cups chicken broth (Halal or vegetable broth for a vegetarian version)
1 large onion, finely chopped
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped (or other leafy greens like escarole)
1 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
Salt and pepper to taste
1 cup small pasta (e.g., acini di pepe, orzo, or ditalini)

Ingredient Highlights

Ground Beef or Chicken: These are the proteins used in the meatballs. Both are excellent alternatives to pork, providing a flavorful and juicy bite.
Parmesan Cheese: Adds a savory depth to the meatballs, enhancing their flavor.
Chicken Broth: The base of the soup. You can use Halal-certified chicken broth to keep the recipe in line with Halal dietary requirements.
Spinach: Fresh spinach adds a pop of color, nutrients, and flavor to the soup, but you can use other greens like escarole if preferred.

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Instructions

Step-by-Step Instructions

Follow these simple steps to make the perfect Traditional Italian Wedding Soup:

Prepare the Meatballs:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef or chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, pepper, and parsley. Mix until well combined but be careful not to overwork the meat mixture.
Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Arrange them on the prepared baking sheet.
Bake the Meatballs: Bake the meatballs for 15-20 minutes, or until golden brown and cooked through. Set aside while you prepare the soup.

Prepare the Soup:

Cook the Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently.
Add the Broth and Herbs: Pour in the chicken broth, dried thyme, and bay leaf. Bring the broth to a simmer over medium heat.
Add the Pasta: Once the broth is simmering, add the small pasta (like acini di pepe or orzo) to the pot. Stir to combine and cook for about 10 minutes, or until the pasta is just tender.
Add the Meatballs and Spinach: Gently add the baked meatballs to the soup and stir in the chopped spinach. Let the soup simmer for an additional 5-7 minutes, or until the spinach is wilted and the meatballs are heated through.
Season the Soup: Taste and season the soup with salt and pepper as needed.

Serve the Soup:

Serve the Soup: Ladle the soup into bowls, making sure each serving gets a generous amount of meatballs, vegetables, pasta, and broth. Garnish with extra grated Parmesan cheese if desired and serve hot.

Prep Time: 30minutes
Cook Time: 1 hour

Nutrition

Serving Size: 6-8
Calories: 350-400 kcal
Fat: 5g
Carbohydrates: 30g