Classic Italian Wedding Soup with Tender Meatballs

Name: Classic Italian Wedding Soup with Tender Meatballs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 250 g ground pork; 250 g ground beef; 1/2 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 1 egg (beaten); 1 clove garlic (minced); 1/4 tsp salt; 1/4 tsp pepper; 1 tbsp olive oil; 1 onion (chopped); 3 carrots (sliced); 3 celery stalks (sliced); 2 L chicken broth; 1 cup acini di pepe pasta; 4 cups escarole (chopped); to taste salt and pepper

70 min 6 servings Medium

All Recipes

Classic Italian Wedding Soup with Tender Meatballs

Hearty Italian Wedding Soup with pork and beef meatballs, acini di pepe pasta, and escarole in rich chicken broth.

Prep

25 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Italian Wedding Soup, with its tender meatballs and comforting broth, is a classic beloved by many. Despite its name, the soup isn't traditionally served at weddings in Italy. Instead, the term 'wedding' refers to the harmonious marriage of flavours in the dish. This soup is perfect for chilly evenings or when you need a little soul-warming comfort. The tiny meatballs, made from a blend of pork and beef, add heartiness, while the acini di pepe pasta offers a delightful texture. Escarole, or spinach if you prefer, brings a touch of green and a hint of bitterness that beautifully balances the rich chicken broth.

Ingredients

Servings

Meatballs

Soup

Instructions

Prepare the meatballs

Preheat your oven to 375°F (190°C). In a large bowl, combine ground pork, ground beef, Parmesan cheese, breadcrumbs, beaten egg, minced garlic, salt, and pepper. Mix well and roll into small 2.5 cm (1 inch) meatballs.

Pro tip: Using a small ice cream scoop helps in making uniform meatballs.

Bake the meatballs

Place the meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes or until browned and cooked through.

Pro tip: Ensure the internal temperature of the meatballs reaches 160°F (71°C) for safe consumption.

Sauté the vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.

Pro tip: Do not let the onions brown; they should become translucent.

Simmer the broth

Pour in the chicken broth. Bring to a boil, then reduce the heat and let simmer for 15 minutes.

Pro tip: Skim off any foam or impurities that rise to the top for a clearer broth.

Cook the pasta separately

In a separate pot, cook the acini di pepe pasta according to the package instructions. Drain and set aside.

Pro tip: Cook the pasta al dente as it will absorb some broth when added to the soup.

Combine and serve

Add the baked meatballs and chopped escarole to the broth. Simmer for an additional 5 minutes until the escarole is wilted. Stir in the cooked pasta. Season with salt and pepper to taste. Serve hot.

Pro tip: For added flavour, sprinkle with extra Parmesan cheese before serving.

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Tips & Tricks

<ul><li>Use a small ice cream scoop for evenly sized meatballs.</li><li>Bake meatballs to avoid excess grease.</li><li>Cook pasta separately to prevent it from absorbing too much broth.</li><li>Substitute escarole with spinach if unavailable.</li></ul>

Serving Suggestions

Serve this soup with a side of crusty bread and a sprinkle of freshly grated Parmesan cheese for a complete meal. It pairs wonderfully with a crisp green salad. This soup can be made ahead and stored in the refrigerator for up to three days. For longer storage, freeze the meatballs and broth separately from the pasta, and combine them when ready to serve.