Easy Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting, nourishing dish featuring tender mini meatballs swimming in a flavorful broth with fresh greens and tiny pasta. Perfect for a cozy dinner, this soup balances rich, savory flavors with light, wholesome ingredients.

Ingredients

• 4 oz ground beef (organic, preferably)
• 3 Tbsp dried breadcrumbs
• 2 Tbsp milk
• 1 egg
• 1 Tbsp Parmigiano Reggiano
• 1 Tbsp Italian parsley (roughly chopped)
• 1 tsp Kosher salt or sea salt
• ⅛ tsp black pepper (freshly ground, optional)
• 65 oz beef broth (or water with 1 Tbsp or less beef Better Than Bouillon)
• 2 Tbsp extra virgin olive oil
• 2 stalks celery (with leaves if possible, cut into quarters)
• 1 large carrot (cut in half lengthwise and into large pieces)
• 2 shallots (or 1 medium onion, peeled and cut into quarters)
• ¼ tsp salt, plus more to taste
• 4 Tbsp pastina (your choice)
• ½ small head curly endive (chopped into 1″ / 2.5 cm lengths, stem removed)

Instructions

1. Step 1: In a bowl, combine ground beef, dried breadcrumbs, milk (pour over breadcrumbs first), egg, Parmigiano Reggiano, chopped parsley, salt, and black pepper. Mix thoroughly with a fork.
2. Step 2: Shape the mixture into tiny meatballs using a teaspoon to portion and hands to form. Place them on a plate or tray.
3. Step 3: In a large pot over medium-high heat, combine beef broth (or water with bouillon), celery, carrot, shallots, and olive oil. Bring to a boil, then reduce heat to simmer. Add ¼ tsp salt.
4. Step 4: Carefully add the meatballs to the simmering broth. Avoid stirring until meatballs float to the top, then stir gently. Simmer gently for about 20 minutes.
5. Step 5: About halfway through simmering, cook the pastina separately in salted water according to package instructions; avoid overcooking.
6. Step 6: Remove cooked vegetables from the broth (they are edible but can be discarded or composted).
7. Step 7: Wash and chop the curly endive into 1″ pieces. Add it to the soup and stir. Drain the cooked pastina and add to the soup, stirring well. Cook a little longer if needed.
8. Step 8: Taste the soup and adjust salt and pepper as desired.
9. Step 9: Ladle into bowls and serve hot. Italian Wedding Soup is traditionally served on its own, possibly preceded by an antipasto and followed by a pasta dish.

Tips & Variations

• If curly endive is unavailable, escarole makes an excellent substitute.
• Use any small pasta (pastina) you prefer, such as orzo or semi di melone, for texture and appearance.
• For richer flavor, use homemade beef broth or a high-quality store-bought option.
• Handle the meatballs gently when adding to the broth to prevent them from breaking apart.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the pasta or greens. For longer storage, freeze the broth and meatballs separately from the pasta and greens, then combine and heat when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a few hours in advance and keep them refrigerated until ready to add to the broth.

What if I don’t have pastina pasta?

Any small-shaped pasta like orzo, acini di pepe, or tiny shells works well as a substitute for pastina in this soup.

Easy Italian Wedding Soup Recipe

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4.8 from 95 reviews

This Easy Italian Wedding Soup features tender homemade mini meatballs simmered in a flavorful beef broth with fresh vegetables, pastina pasta, and vibrant curly endive greens. Perfect as a comforting and hearty soup, it pairs beautifully with classic Italian meals or stands alone as a satisfying course.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 4 oz ground beef (organic, preferably)
• 3 Tbsp dried breadcrumbs
• 2 Tbsp milk
• 1 egg
• 1 Tbsp Parmigiano Reggiano
• 1 Tbsp Italian parsley, roughly chopped
• 1 tsp Kosher salt or sea salt
• ⅛ tsp black pepper (a pinch, freshly ground – optional)

Broth

• 65 oz beef broth (or water with 1 Tbsp or less beef Better Than Bouillon)
• 2 Tbsp extra virgin olive oil
• 2 stalks celery (with leaves if possible, cut into quarters)
• 1 large carrot (cut in half lengthwise and into large pieces)
• 2 shallots (or 1 medium onion, peeled and cut into quarters)
• ¼ tsp salt, more to taste
• 4 Tbsp pastina (your choice)
• ½ small head curly endive (chopped into 1″/2.5 cm lengths, stem removed)

Instructions

1. Make the Tiny Meatballs: In a bowl, combine ground beef, breadcrumbs (with milk poured over them), egg, Parmigiano Reggiano, chopped Italian parsley, salt, and black pepper. Mix well using a fork. Using a teaspoon, portion out small amounts and shape into mini meatballs with your hands. Place on a plate or tray.
2. Make the Broth: In a large pot, add beef broth (or water with beef bouillon), celery, carrot, shallots, and olive oil. Bring to a boil over medium-high heat, then reduce to a simmer. Season with about a teaspoon of salt. Carefully add meatballs into the simmering broth without stirring initially, allowing them to float as they cook. Stir gently once meatballs start floating. Simmer gently for approximately 20 minutes.
3. Cook the Pastina and Remove Vegetables: About halfway through cooking the meatballs, cook the pastina separately in salted water according to package instructions, ensuring it remains slightly undercooked. Remove the cooked vegetables from the broth (these can be eaten or composted).
4. Add Greens and Pastina: Wash and chop the curly endive into 1-inch pieces. Add the greens into the soup and stir. Drain the cooked pastina and add it to the soup, stirring well. Simmer longer if needed to combine flavors.
5. Season and Serve: Taste the soup and add salt and black pepper as needed. Ladle the soup into bowls and serve hot. Traditionally, this soup is served alone as a course; consider serving an antipasto beforehand and a pasta dish afterward.

Notes

• If curly endive is unavailable, escarole is an excellent substitute.
• The recipe uses a type of pastina called semi di melone, but any small pasta shape suitable for soup can be used.
• You can prepare the soup broth and meatballs ahead of time, finishing with pastina and greens just before serving to maintain freshness.

Keywords: Italian Wedding Soup, meatball soup, pastina soup, homemade meatballs, comfort soup, Italian soup recipe