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Italian Meatball Soup: Wedding Soup

Italian Meatball Soup is a beautiful marriage of beef and pork meatballs, savory bitter greens, pastina, and chopped vegetables in a delicious clear broth. This Wedding Soup is a warm and  hearty meal that is sure to please.
Course Dinner
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 People
Calories 340kcal
Author Diana Reis

Equipment

  • 7 quart Soup Pot or Dutch Oven

Ingredients

Broth

  • 16 Cups Water
  • 1 Bundle Escarole chopped
  • 2 Large Carrots diced
  • 4 Stalks Celery diced
  • 1 Yellow Onion diced
  • 2 Cloves Garlic Minced
  • 2 Tablespoon Olive Oil
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Granulated Onion
  • 2 Tablespoons Dry Parsley ¼ Cup Fresh
  • ½ Teaspoon Red Pepper Flake
  • 1 Teaspoon Dry Oregano
  • 3 Cubes Chicken Bouillon
  • 1 Cup Acini Di Pepe or any small pasta
  • Salt and Pepper to Taste

Meatball Mixture

  • 1 Lb Ground Beef
  • ¼ Lb Italian Sausage mild
  • 1 Egg
  • 1 Tablespoon Salt
  • 2 Teaspoons Pepper
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Granulated Onion
  • 1 Tablespoon Dry Parsley
  • 2 Teaspoons Oregano

Instructions

  • Meatballs soup starts with the soffritto. Dice celery, carrot, and onion and sauté in olive oil.
  • Add minced garlic, bouillon cubes, and dry spices once the onion has softened. Warm the spices through, and then add 16 cups of water to the pot.
  • Once the water comes to a simmer, add chopped escarole and slowly push the wilted greens down into the broth.
  • Next, mix one egg, salt, pepper, oregano, parsley, granulated garlic, and granulated onion together with one pound of ground beef with ¼ pound of mild Italian sausage.
  • Scoop out teaspoon sized balls of meat. Form the meat balls by rolling small balls between your hands.
  • Carefully, drop each meatball into the simmering broth as you form them.
  • Let simmer uncovered for at least one hour.
  • About 10 minutes before serving, add one cup of Acini di Pepe or your favorite small pasta to the meatballs soup. Continue to simmer until the pasta is cooked. (Stir occasionally to keep pasta from settling on the bottom of the pot and burning.)
  • Serve wedding soup with a side of crusty bread well buttered.

Notes

  • Wet your hands when rolling the meatballs. A little water will prevent the meatballs from sticking to you.
  • Clean escarole and other greens by removing ends and submerging in a bowl of ice water. Dirt will fall away from the leaves and settle on the bottom of the bowl.
  • You can make this soup a bit lighter by substituting beef and pork meatballs for turkey meatballs. I find that my turkey meatballs do not require an egg to stay together. I usually make this substitution when I’m trying to cut calories. It’s definitely not traditional, but I think it is delicious.

Nutrition

Calories: 340kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 2812mg | Potassium: 347mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2633IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 3mg