Why You’ll Love Italian Wedding Soup with Parmesan Meatballs Recipe
This soup is the perfect balance of light and satisfying. The little bites of meatball feel indulgent without being heavy, and the greens and broth make it nourishing. It’s one‑pot, easy to pull together, and makes a cozy meal especially on cooler evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ground meat (beef, pork, turkey, or a blend)
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Grated Parmesan cheese
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Egg
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Bread crumbs
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Garlic
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Onion
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Salt & pepper
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Olive oil
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Chicken broth or stock
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Fresh greens (spinach, escarole, or kale)
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Small pasta (like acini di pepe, orzo, ditalini)
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Optional: fresh herbs (parsley, basil)
Directions
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Prepare the meatballs. In a bowl, mix ground meat, grated Parmesan, egg, bread crumbs, minced garlic, some salt and pepper, and chopped fresh herbs if using. Form into small meatballs (about 1 inch or so).
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Brown the meatballs. In a large soup pot, heat a little olive oil over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked through yet). Remove to a plate.
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Sauté aromatics. In the same pot, add diced onion (and additional garlic if desired). Cook until softened and fragrant.
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Add broth. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil.
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Cook pasta. Add the small pasta and cook until just about al dente (a minute or two less than package instructions).
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Return meatballs & add greens. Gently add the meatballs back into the pot. Simultaneously stir in the greens. Let everything simmer until the meatballs are cooked through and the greens are wilted and tender.
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Adjust seasoning. Taste and adjust salt, pepper, or additional Parmesan as needed.
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Serve. Ladle into bowls and optionally top with extra Parmesan or fresh chopped herbs.
Servings and timing
Yields about 6 servings.
Total time: ~ 45 minutes (15 minutes prep, 30 minutes cooking)
Variations
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Use ground turkey or chicken for a lighter version.
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Swap greens: spinach, Swiss chard, kale, or escarole all work well.
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For gluten‑free, use gluten‑free breadcrumbs and pasta or skip the pasta for a lighter soup.
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Add vegetables like carrots or celery to the aromatics for extra depth.
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For more richness, stir in a splash of cream at the end.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop over low heat (add a splash of broth if it’s too thick). You can also microwave in a microwave‑safe bowl, stirring occasionally. If freezing, freeze without pasta (add fresh pasta when reheating), and consume within 2 months.
FAQs
What size should the meatballs be?
Make them about 1 inch in diameter (small “kiss‑size”) so they cook quickly and proportionally to the soup.
Can I make the meatballs ahead?
Yes — you can form them a few hours ahead and refrigerate, or even freeze them. Just thaw before adding to the soup to cook fully.
Which greens are the best to use?
Spinach is common and mild. Escarole or kale offer more texture. Use what you like or have on hand.
Can I use Italian sausage instead of plain meat?
You can, but adjust seasoning, as sausage is already flavorful and often saltier.
What if I don’t have small pasta?
You can use small shapes like orzo, ditalini, or pastina. If you skip pasta, it becomes more of a brothy meatball and greens soup.
How do I prevent meatballs from falling apart in the soup?
Brown them first to help them set up; gentle simmering rather than rapid boiling also helps them hold together.
Can I make this vegetarian?
You could substitute plant‑based “meat” or skip meatballs, adding beans (like white beans) instead and using vegetable broth.
Do I need to pre‑cook the greens?
No — just add them when the meatballs are nearly done; they’ll wilt quickly in the hot soup.
How do I adjust saltiness?
Start with low salt in your broth and meatball mix. Taste near the end and add more as needed; Parmesan also contributes salt, so keep that in mind.
Can I double the recipe?
Yes, simply scale the ingredients (double everything). Use a larger pot, and cooking time may increase slightly.
Conclusion
This Italian Wedding Soup with Parmesan Meatballs is a satisfying, comforting one‑pot meal that balances rich flavors with light greens. It’s versatile, customizable, and perfect for feeding family or meal prepping. Let me know if you want a printable recipe card or a version suited to dietary restrictions!
Italian Wedding Soup with Parmesan Meatballs
This cozy and comforting Italian Wedding Soup with Parmesan Meatballs is a one-pot wonder filled with tender meatballs, nourishing greens, and delicate pasta in a savory chicken broth. Perfect for chilly evenings or meal prep, it’s a flavorful, family-friendly recipe that’s easy to customize. Whether you’re using beef, pork, turkey, or a blend, this soup delivers on both taste and comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, One-Pot
- Cuisine: Italian
Ingredients
- 1 lb ground meat (beef, pork, turkey, or a blend)
- ½ cup grated Parmesan cheese
- 1 egg
- ⅓ cup breadcrumbs
- 2 cloves garlic, minced
- 1 small onion, diced
- Salt & pepper, to taste
- 1 tbsp olive oil
- 6 cups chicken broth or stock
- 3 cups fresh greens (spinach, escarole, or kale), chopped
- ¾ cup small pasta (acini di pepe, orzo, ditalini)
- Optional: chopped fresh herbs (parsley, basil)
Instructions
- Make the meatballs: Mix ground meat, Parmesan, egg, breadcrumbs, garlic, salt, pepper, and optional herbs. Form into 1-inch balls.
- Brown the meatballs: In a large pot, heat olive oil and brown the meatballs on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, cook diced onion (and more garlic if desired) until soft.
- Add broth: Pour in chicken broth, scraping up browned bits. Bring to a gentle boil.
- Cook pasta: Add pasta and cook until almost al dente.
- Add meatballs & greens: Return meatballs to the pot and stir in chopped greens. Simmer until meatballs are fully cooked and greens are wilted.
- Season to taste: Adjust salt, pepper, or Parmesan.
- Serve: Ladle into bowls and top with more Parmesan or herbs if desired.
Notes
- Use ground turkey or chicken for a lighter option.
- Spinach, kale, Swiss chard, or escarole all work as greens.
- For gluten-free, use GF pasta and breadcrumbs.
- Add carrots or celery with onion for extra depth.
- Store in the fridge 3–4 days; freeze without pasta and add fresh pasta when reheating.
