Italian Wedding Soup Recipe

by Pamela

An Easy Italian Wedding Soup Recipe

One of my all time favorite recipes is this Italian wedding soup recipe. There’s just something about those little meatballs bobbing in a rich broth filled with tiny pasta, carrots and roughly torn greens that sends my nose into sensory overload and the rest of my senses into comfort mode.

Contrary to popular belief, Italian wedding soup has nothing to do with weddings at all. It’s more about the coming together of greens and meats in one dish. So there’s your history lesson for the day.

I really can’t pinpoint what my favorite part of this meatball soup is. Let’s face it…there are meatballs floating in the soup (just calling it is what it is). I think it might just be those meatballs that are what suck me in. Your typical bowl of soup, with meat in it, just has the meat crumbled up and tossed in there haphazardly. In Italian wedding soup, you’ve got these little meatballs that are purposely rolled and cooked before going into the soup. I think it’s that extra time that gives the soup its oomph.

An easy Italian wedding soup recipe

Let’s not forget the rest of the fixin’s though. The broth can be store bought or homemade and then you can sort of riff on the rest of the ingredients in your bowl. Lots of traditional recipes call for escarole, as the greens, because they’re heavier and can hold up to the heat. But some people like the flimsier spinach and my perfect bowl of Italian wedding soup is loaded with torn up kale. I like that kale is somewhere between the heavy bitter escarole and sweet and flimsy spinach. Then there’s also the question of egg (a la Giada) or no egg?

So the next time you’re looking for a bowl of comfort, which given this weather should be any time now, why not make up a big batch of this warming meatball soup? You won’t break the calorie bank with it and you’re tummy will thank you for filling it with all that warm and snuggly goodness.

Italian Wedding Soup Recipe
 
Prep time
Cook time
Total time
 
This easy Italian wedding soup recipe is comfort food at its finest. Warm, filling and good for you too. It's happiness in a bowl.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • For Meatballs
  • 1 Small Onion (grated)
  • 1 Large Egg
  • 1 Clove Garlic (minced)
  • ½ Teaspoon Salt
  • ¼ Cup Bread Crumbs
  • ½ Cup Grated Parmesan
  • 1¼ Pounds Ground Turkey
  • Freshly Ground Black Pepper
  • For Soup
  • 8 Cups Low Soidum Chicken Broth
  • 1 Large Carrot (diced)
  • 1 Cup Cooked Orzo Pasta
  • 1 Bunch Tuscan Kale (roughly chopped)
  • ½ Cup Grated Parmesan
  • Kosher Salt
  • Freshly Ground Black Pepper
Instructions
  1. For the Meatballs
  2. Pre heat oven to 350 degrees Fahrenheit.
  3. Add the first 5 ingredients to a large bowl and stir to combine.
  4. Stir in the cheese, turkey and a few grinds of black pepper.
  5. Scoop ¾ of a tablespoon of the meat mixture and shape into roughly 1-inch meatballs.
  6. Place on a baking sheet.
  7. Bake meatballs for 30-40 minutes or until they are golden brown and cooked through.
  8. Remove from oven and set aside.
  9. For the Soup
  10. Bring broth to a boil in a large pot over medium-high heat.
  11. Add the carrots and cook just until they start to turn tender, about 7 minutes.
  12. Spoon in the orzo and add the kale to the simmering broth.
  13. Carefully add the meatballs to the soup and continue to cook just until the kale starts to turn soft.
  14. Season the soup with salt and pepper.
  15. Top each bowl with some of the grated cheese.

 

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6 comments

John@Kitchen Riffs February 18, 2015 at 8:59 am

I haven’t had this soup in years. And it’s a good one — and so perfect for the cold (and snowy!) weather we’re currently experiencing. I need something tasty and warming, and this looks like just the thing. Thanks.

Pamela February 18, 2015 at 4:40 pm

You’re welcome John. I definitely don’t envy the weather you have going on right on right now. Stay safe and warm.

Maureen | Orgasmic Chef February 18, 2015 at 5:01 am

I love this soup too. I haven’t made it for a while and just seeing your photos brings back really good food memories.

Pamela February 18, 2015 at 4:41 pm

Please make some Maureen and post your recipe. Would love to make yours. 🙂

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