Italian Wedding Soup

This recipe for Italian wedding soup was handed down to by a very special Italian lady who was the cook/sister-in-law to one of my father’s friends. Although Momma. Videccia used a different green veggie than I do, I use spinach, it’s just as good as when she used to make it for me and my father when we visited his friend. Try it you’ll love this soup I am sure. Afterall, it’s a perfect winter cozy soup and so easy to make.  

Here are the key Ingredients in Italian Wedding Soup

• Ground meat: I use nothing but ground beef for this recipe, but you could use ground chicken, turkey, pork, or veal, or a combination of all these meat choices.
• Dry breadcrumbs: Dry breadcrumbs help bind the meatballs, keeping them from falling apart while cooking.
• Eggs: You’ll need 3 large eggs, which goes into the meatball mixture and also into the soup.
• Cheese: Use a combination of grated Pecorino Romano and Parmesan cheese.
• Oregano: You can use either fresh or dried oregano for the meatball mixture.
• Chicken broth or Beef Broth: Use store-bought or make your own. If you are using ground beef I’d suggest using the beef broth. If you’re using chicken, pork or veal meal I’d suggest using chicken broth.
• Greens: I use spinach in this recipe, trimmed and torn into bite-sized pieces.
• Cooked pasta (optional): Stir in cooked small pasta, such as orzo or acini di pepe, I always use orzo for this soup.

How to Make Italian Wedding Soup

1. Make the meatballs. Combine the ground meat, breadcrumbs, an egg, half of the grated cheese, oregano, salt, and pepper in a bowl. Mix and form into 3/4-inch to 1 1/2-inch balls.
2. Brown the meatballs. Brown the meatballs in a large skillet over medium-high heat until browned all over. Transfer to a paper towel-lined plate as each batch is ready.
3. Make the soup. Sauté the onion and garlic in a large pot until soft, but not browned. Add the broth, bring to a boil, add the greens, then reduce the heat to low. Cover, and simmer. Add the meatballs and cook a few minutes more. Meanwhile, combine the remaining eggs with the remaining cheese in a small bowl and beat with a fork to blend.
4. Slowly pour the egg mixture into the soup. Stirring slowly in one direction. Cover and simmer just until egg bits are set. Stir in the cooked pasta, if using.

Helpful Swaps

• Breadcrumbs: You can use panko breadcrumbs in the meatball mixture.
• Greens:  spinach, or collard greens.

Storage and Reheating Tips

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat: Simmer gently on the stovetop over low heat.

Cook’s Notes:

Serve this soup with crusty garlic bread and maybe even a small salad. Either way, enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.