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wedding soup

Delicious and Perfect Italian Wedding Soup Recipe

A rich, authentic Italian Wedding Soup with tender meatballs, fresh greens, and savory broth. Chef-crafted with pro tips for flawless flavor every time.
Prep Time 25 minutes
Cook Time 40 minutes
Servings: 6 People
Calories: 320

Ingredients
  

  • 1 ib Ground chicken or pork
  • 1/2 cup Fresh breadcrumbs
  • 1 Egg
  • 1/4 cup Parmigiano-Reggiano (grated)
  • 2 tbsp Parsley (finely chopped)
  • 2 cloves Garlic (minced)
  • To Taste Salt & pepper
  • 2 tbsp Olive oil
  • 1 small Onion (diced)
  • 2 Carrots
  • 2 Celery Ribs
  • 2 Cloves Garlic
  • 8 Cups Chicken broth
  • 1 parmesan Rind
  • 1/2 cup Dry white wine
  • 3/4 cup ¾ cup acini di pepe or orzo
  • 4 Cups Chopped escarole or kale
  • ½ Zest of Lemon
  • optional Extra Parmigiano for garnish

Method
 

  1. Prepare the Meatballs: In a large bowl, combine all meatball ingredients. Use your hands (gloved if preferred) to mix gently—don’t overwork it. Roll into ¾-inch balls. Place on a tray.
  2. Sauté the Aromatics: In a heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened but not browned. Add garlic and stir for 30 seconds.
  3. Deglaze & Simmer: Add wine to deglaze the pan, scraping up brown bits. Simmer 1–2 minutes to let the alcohol burn off. Pour in chicken broth and add parmesan rind. Bring to a simmer.
  4. Poach the Meatballs: Carefully drop in the chilled meatballs. Simmer gently for 15–20 minutes until cooked through.
  5. Add Pasta & Greens: Add pasta and cook according to package directions. In the last 5 minutes, stir in the greens. They should wilt but retain some bite.
  6. Finish & Serve: Remove parmesan rind. Stir in lemon zest and season to taste. Ladle into warm bowls and garnish with Parmigiano, cracked pepper, and optional chili oil.

Notes

Build Flavor Like a Symphony: Don’t just toss and stir—let the mirepoix sweat slowly. Each vegetable should sing its own quiet note before the broth joins in.
Treat the Rind Like Gold: That parmesan rind? It's not garnish—it’s your broth’s soul. Simmer it low and long until it melts into richness.
Shape with Intention: Roll your meatballs small, almost pearl-sized. This isn’t stew—it’s elegance in a spoon.
Wilt, Don’t Wreck the Greens: Add escarole at the end, just enough to soften. Overcooked greens lose their edge—and you want that bite.
Finish Like a Maestro: A hit of lemon zest, a snowfall of Parmigiano, and a swirl of cracked pepper—this is the moment your soup becomes unforgettable.