Italian Wedding Soup
A warm, comforting Italian-American classic with tender pork and beef meatballs, tiny pasta, and leafy escarole in a golden, savory broth. Despite its name, the 'wedding' here refers to the beautiful marriage of meat and greens. Ready in under an hour, it is a bowl of pure comfort for any night of the week.
For 8 servings
- prep
Make the meatball mixture.
1.In a medium mixing bowl, combine ground pork, ground beef, beaten egg, breadcrumbs, parmesan, half the minced garlic, and parsley.2.Add 1 pinch of salt and 1 pinch of black pepper.3.Gently mix with your hands just until combined; avoid overworking the meat.TIPMix gently. Overworking the meat makes the meatballs tough. - prep
Roll the meatballs.
1.Pinch off small pieces of the meat mixture and roll into tiny meatballs, about 1 inch in diameter.2.Place the rolled meatballs on a plate or baking sheet.TIPWet your hands with a little water to prevent the mixture from sticking. - saute · ~7 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add the chopped onion, carrot, and celery and cook until softened, about 5 to 7 minutes.3.Stir in the remaining minced garlic and cook for 30 seconds until fragrant. - boil · ~10 min
Simmer the broth and cook the meatballs.
1.Pour the water into the pot with the sautéed vegetables.2.Stir in 0.25 tsp salt and bring to a boil.3.Once boiling, gently drop the mini meatballs into the liquid.4.Return to a simmer and cook for 10 minutes, until the meatballs are cooked through.TIPDrop meatballs in carefully to avoid splashing. - boil · ~10 min
Cook the pasta and greens.
1.Stir the acini di pepe pasta into the simmering soup.2.Cook for 5 minutes, stirring occasionally to prevent sticking.3.Add the chopped escarole and continue to simmer until the pasta is tender and escarole is wilted, about 5 more minutes.TIPThe pasta will continue to absorb liquid, so serve the soup right away. - mix
Finish with lemon.
1.Remove the pot from the heat.2.Stir in the fresh lemon juice and a generous amount of black pepper. - serve
Ladle the soup into bowls.
1.Ladle the hot soup into serving bowls.2.Top each bowl with extra grated parmesan cheese and a crack of black pepper.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roll meatballs no larger than 1 inch for even cooking and a perfect broth-to-meatball ratio.
- 2Wet your hands lightly with water before rolling to prevent the meat mixture from sticking.
- 3Use freshly grated Parmesan—pre-shredded won't melt as smoothly into the meatballs and broth.
- 4Add the pasta just before serving; it continues to absorb liquid and can turn mushy if left too long.
- 5For a deeper flavor, swap half the water for low-sodium chicken broth.
- 6Cool leftover soup completely before refrigerating; store pasta separately if possible to avoid sogginess.
Adapt it for your goals.
Low-carb / keto
Replace the acini di pepe pasta with cauliflower rice or finely chopped zucchini added in the last 3 minutes of cooking. This reduces carbs while keeping the soup hearty.
gluten freeGluten-free
Use gluten-free breadcrumbs (or crushed pork rinds) in the meatballs and swap the pasta for gluten-free orzo or rice. The flavor and texture stay close to the original.
vegetarianVegetarian
Swap the meatballs for store-bought or homemade vegetarian meatballs (lentil- or mushroom-based) and use vegetable broth. Simmer as directed for a plant-based twist.
extra greensExtra greens
Add a handful of baby spinach or chopped kale along with the escarole for more color and nutrients. The greens wilt quickly and blend into the broth.
Why this is on our healthy list.
Rich in Protein
The combination of ground pork and beef provides a substantial amount of high-quality protein to keep you full and satisfied.
Good Source of Vitamin A
Carrots and escarole contribute beta-carotene and vitamin A, which support healthy vision and immune function.
Iron from Dark Greens
Escarole is a leafy green that offers a plant-based source of iron, essential for energy and blood health.
Low in Added Fats
With only one tablespoon of olive oil for the whole pot, this soup relies on natural meat juices for flavor, keeping added fats minimal.
Frequently asked questions
Yes, swapping all or part of the water for low-sodium chicken broth adds a deeper savory flavor and is a common upgrade.
