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Italian Wedding Soup with Parmesan Meatballs

Italian Wedding Soup with Parmesan Meatballs
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Italian Wedding Soup with Parmesan Meatballs is a soul-warming, deeply flavorful classic soup that combines tender, cheesy meatballs with fresh greens and savory chicken broth. Perfect for cozy evenings or family gatherings, this recipe balances hearty, fresh, and comforting flavors with simple, common ingredients for a delicious, memorable meal.

Ingredients

Scale

Meatballs

  • 1 lb ground beef and/or pork
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free version)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh oregano, chopped
  • Salt and pepper to taste

Soup Base

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 6 cups chicken broth
  • Salt and freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes (optional)

Greens

  • 3 cups fresh spinach or escarole, chopped (or kale, Swiss chard)

For Serving

  • Extra grated Parmesan cheese
  • Fresh parsley leaves
  • Crusty Italian bread or garlic focaccia (optional)

Instructions

  1. Prepare the Meatballs: In a medium bowl, gently combine the ground meat, freshly grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, oregano, salt, and pepper until just mixed. Form the mixture into small, bite-sized meatballs and set aside.
  2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onions, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. This creates the aromatic base of the soup.
  3. Bring the Broth to a Simmer: Pour in the chicken broth and raise the heat to bring it to a gentle simmer. Season with salt, pepper, and crushed red pepper flakes if using. Let the broth simmer gently to enhance flavor.
  4. Cook the Meatballs in Broth: Carefully add the prepared meatballs into the simmering broth. Cook for 8 to 10 minutes, or until the meatballs are fully cooked through and tender. Avoid stirring too vigorously to prevent meatballs from breaking apart.
  5. Add the Greens and Finish: Stir in the chopped spinach or escarole. Cook for another 2 to 3 minutes until the greens are wilted but still vibrant and fresh. Taste and adjust seasoning if necessary.

Notes

  • Don’t overmix the meatball ingredients to keep them tender.
  • Make small meatballs for faster, even cooking and ideal bite size.
  • Use freshly grated Parmesan for better flavor than pre-grated.
  • Keep the broth at a gentle simmer to maintain clear broth and tender meatballs.
  • Add greens last to maintain their color, texture, and nutrients.

Nutrition

Keywords: Italian Wedding Soup, Parmesan Meatballs, Comfort Soup, Italian Soup, Meatball Soup, Gluten-Free Italian Soup, Hearty Soup

Find it online: https://withnora.com/italian-wedding-soup-with-parmesan-meatballs/