Italian Wedding Soup Recipe

Soak breadcrumbs

In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until breadcrumbs are softened.

Combine ingredients

In a medium bowl, add both ground meats, softened breadcrumbs, grated parmesan, egg, minced garlic, chopped parsley, fine dry breadcrumbs (if using), kosher salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Using wet hands or a small cookie scoop, form the mixture into 1-inch (about 20–24 g) meatballs. You should get roughly 30–36 small meatballs.

Optional browning

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches) and cook 1–2 minutes per side until lightly browned but not cooked through. Transfer to a paper towel-lined plate. Browning is optional but adds flavor; you can also cook meatballs directly in the simmering broth.

Sweat aromatics

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onion turns translucent, about 6–8 minutes. Add the 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Add stock and seasonings

Pour in 8 cups of chicken stock. Add dried oregano, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the pot to a gentle boil.

Simmer with meatballs

Carefully add the prepared meatballs to the simmering stock. If you browned them, add browned meatballs; if not, gently drop raw meatballs into the simmering broth. Reduce heat to a gentle simmer and cook uncovered for 10 minutes.

Cook pasta

After the meatballs have simmered 10 minutes, add 1/2 cup acini di pepe (or chosen small pasta). Continue to simmer until pasta is al dente, about 6–8 minutes (check package directions and adjust). If using orzo or pastina, watch closely to avoid overcooking.

Add greens

When pasta is almost done, stir in the chopped escarole or baby spinach (about 6 cups). Simmer for 2–3 minutes until greens are wilted but still bright green. Taste the broth and adjust seasoning with extra salt and pepper if needed.

Finish with lemon & cheese

Remove and discard the bay leaf. Stir in 1 tablespoon fresh lemon juice and 1/2 cup grated parmesan into the soup to add brightness and savory depth. If desired, sprinkle 1/4 teaspoon red pepper flakes for a touch of heat.

Serve

Ladle soup into bowls, making sure each serving gets several meatballs, pasta, and greens. Serve additional grated parmesan at the table. Leftovers: store in the refrigerator up to 3 days; pasta will continue to absorb liquid—reheat gently and add a splash of stock or water to loosen.