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Italian Wedding Soup

A comforting Italian classic featuring tender meatballs, greens, and delicate noodles in a savory broth. This version is approachable for home cooks, with simple ingredients and step-by-step guidance to build silky flavor and cozy satisfaction in every bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb ground beef (or a mix of beef and pork)
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 small egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 2 cups baby spinach or escarole, chopped
  • 1 cup ditalini or small pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 carrot finely chopped
  • 1 celery rib finely chopped
  • to taste salt and pepper
  • 2 tablespoons fresh lemon juice (optional)

Instructions
 

  • In a large bowl, combine the ground meat, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined; avoid overworking the meat.
  • Form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate as you go.
  • In a large pot, heat the olive oil over medium heat. Add onion, carrot, and celery; cook until the vegetables are softened and fragrant, about 5 minutes.
  • Pour in the broth and water. Bring the liquid to a gentle simmer.
  • Carefully drop the meatballs into the simmering broth. Cook for 8–10 minutes, or until the meatballs are cooked through.
  • Add the pasta and cook according to package directions until al dente. If using ditalini, keep an eye on it so it doesn’t overcook.
  • Stir in the greens and cook until wilted, about 1–2 minutes. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if using.
  • Ladle into bowls and serve hot. The soup is comforting on its own, or pair with crusty bread for dipping.