Italian Wedding Soup

Italian Wedding Soup

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Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.


  • Prep Time: 50 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 Hour 20 Minutes


  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1 large egg
  • 1 or 2 large carrots diced small
  • 2 tablespoons bread crumbs (I use Colonna Italian seasoned bread crumbs)
  • 1 tablespoon (use more if you prefer I do) parmesan cheese
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of onion powder
  • 1/2 small sweet onion diced finely
  • 2 1/2 boxes of Chicken broth (one was low sodium) I use Kroger brand
  • 2 cups of greens, usually the recipe calls for escarole which Ido not like (bitter)so I substitute with romaine lettuce which I did not have much on hand that day
  • 1/2 box of 1lb box pasta (Anini di Pepe)

Making the meatballs:

Combine beef and pork , bread crumbs, parmesan cheese, basil, onion powder, diced onion and 1 egg mix together in a bowl.
Shape into 3/4 inch balls and place on parchment paper on a oven proof tray. We cooked ours in our Ninja flip air fryer, 15 minutes on 375 degrees, I found that with a little crust on the meatballs it gives a depth of flavor.
Heat the broth in large soup pot until boiling, add the greens, carrots, meat balls. I saute my carrots first in a skillet then add.
Once hot you can simmer and then I add the pasta at the end, if you prefer you can put it to the side and add as you like. I feel it again adds flavor to the soup. This is why I use the extra 1/2 box of broth to make sure there is room for the pasta.
Serve with additional parmesan cheese on top and some nice crusty bread.
 Happy Souping!
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