Mike got sick last week, then he passed it through our house and we all ended up congested and cranky. I wish I had made this when we first got sick. There’s nothing like hot soup when the temps drop or you’re not feeling your best. Italian Wedding Soup is something I’ve been eating my whole life. There’s really not a time I can think of when we didn’t have it. Its a staple soup that’s super easy to make and never disappoints! There are many different variations to this soup, but just sharing my recipe with you today.

Italian Wedding Soup

The perfect soup for fall!
Prep Time30 mins
Cook Time2 hrs
Course: Soup
Cuisine: Italian
Keyword: fall, soup

Equipment

  • sauce pan or dutch oven
  • Stock Pot

Ingredients

Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • 1/2 cup breadcrumbs I like to use fresh (throw some italian bread in a food processor)
  • 1 tsp oregano
  • 1 tsp pepper
  • 1/2 tsp salt

Soup Ingredients

  • 1 onion diced
  • 4 carrots sliced
  • 4 stalks celery sliced
  • 4 cloves garlic minced
  • 3 sprigs oregano chopped
  • 1 sprig rosemary chopped
  • 1 tbs olive oil
  • 64 oz chicken stock
  • 32 oz chicken broth
  • 1 rind parmesan reggiano cheese
  • 1 cup acini de pepe pasta
  • 5-6 cup escarole chopped

Garnishes

  • lemon juice
  • chopped parsley
  • parm cheese
  • fresh cracked pepper

Instructions

  • Combine all meatball ingredients and mix well. Roll into small meatballs.
  • Brown meatballs in olive oil in dutch oven or sauce pan over medium heat. Do not cook through. Once browned, set aside on paper towel lined plate.
  • Heat 1 tbs olive oil in stock pot over medium-high heat.
  • Add onion, celery, carrots, garlic, oregano and rosemary to pot and toss to cover in oil.
  • Cook for 5-6 minutes or until veggies begin to soften.
  • Add chicken stock and broth to pot and bring to a simmer.
  • Add meatballs and parmesan rind and simmer for at least 30 minutes. I let mine simmer for an hour.
  • Add acini de pepe and escarole to pot and continue to simmer for at least 10 minutes.
  • Ladel into bowls and top with lemon juice, parsley, parmesan cheese and/or fresh cracked pepper.

If you make this, be sure to tag me @jillianrosado so I can see! You can also find some of my meal plans HERE and all of my food posts HERE

PS: Subscribe to the blog HERE so you never miss a post!

Where To Find Me:
Blog | Instagram | Facebook Group | Pinterest | Youtube

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating