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Italian Wedding Soup
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Prep Time:
30 minutes
30 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
45 minutes
45 minutes
Savor the timeless flavors of Italian wedding soup with savory pork and beef meatballs, hearty greens, and dainty pasta. Ready in just one hour.
Ingredients:
- For the soup:
- For the meatballs:
- 1 small soft dinner roll or 2 slices white bread, torn into 1-inch pieces
- 1/4 cup milk (any kind)
- 8 ounces ground beef
- 8 ounces ground pork
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan
- 1 small onion, very finely chopped
- 1 clove garlic, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup tiny pasta, such as Israeli or pearl semolina couscous, orzo, ditalini, or acini de pepe
- 2 quarts chicken stock
- 1/2 head or bunch escarole, Swiss chard, or kale, stemmed and cut into 1-inch pieces
- 1 cup freshly grated Parmesan, for serving
Instructions:
- Prepare the pasta: Boil a large pot of salted water. Add the pasta and cook until almost tender with a slight crunch in the middle, approximately 6 minutes for pearl couscous. Drain and transfer to a bowl.
- Prepare the bread mixture: In a large bowl, combine the bread pieces and milk. Use your fingers to soak the bread thoroughly. Let it sit for 10 minutes, then continue mixing until a paste forms. Add the egg and mix until well combined.
- Add the remaining meatball ingredients to the bread and egg mixture in the bowl. Use a spoon or your hands to thoroughly blend the mixture.
- Prepare the meatballs: Keep a bowl of cold water nearby. Wet your hands in the water. Take a spoonful of the mixture and form tablespoon-sized meatballs, wetting your hands occasionally to prevent sticking. Shape the mixture into rounds and place on a plate. Repeat until you have made 28 to 30 meatballs in total.
- Add the stock to the soup pot with the cooked pasta and bring to a boil. Use a long metal spoon to gently drop in the meatballs, a few at a time. Cover the pot after the liquid returns to a boil, then simmer for 5 minutes.
- Complete the soup by adding the greens to the stock pot and gently pressing them down with a ladle to submerge. Add the pasta, bring to a boil, then reduce heat, cover, and cook for 3 minutes until everything is tender. Check and adjust seasoning as needed. Serve in bowls, garnished with Parmesan.