Italian Wedding Soup Recipe
Make Italian Wedding Soup Recipe with tender meatballs, silky egg-Parmesan broth, and bright spinach for a cozy meal.
Ingredients
- 1 teaspoon extra-virgin olive oil, for greasing the baking sheet
- 1 large egg, at room temperature (for meatballs)
- 2 tablespoons (30 ml) whole milk, at room temperature
- 1/2 teaspoon fine sea salt (for meatballs)
- 1/4 teaspoon freshly ground black pepper (for meatballs)
- 1 small garlic clove, finely minced (about 1/2 teaspoon)
- 1 tablespoon fresh flat-leaf parsley, finely chopped (for meatballs)
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano cheese (for meatballs)
- 1/3 cup (20 g) fine dry plain breadcrumbs
- 8 ounces (225 g) ground beef, 85–90% lean
- 8 ounces (225 g) ground pork, or use additional ground beef
- 1 tablespoon (15 ml) extra-virgin olive oil, for sautéing vegetables
- 1 small yellow onion, finely diced (about 1 cup / 140 g)
- 1 medium carrot, peeled and finely diced (about 1/2 cup / 70 g)
- 1 medium celery stalk, finely diced (about 1/2 cup / 60 g)
- 8 cups (1.9 liters) low-sodium chicken broth
- 1/2 teaspoon fine sea salt, plus more to taste (for soup)
- 1/4 teaspoon freshly ground black pepper, plus more to taste (for soup)
- 3/4 cup (125 g) small pasta such as acini di pepe or pastina
- 4 lightly packed cups (about 120 g) fresh baby spinach, roughly chopped
- 2 large eggs, at room temperature (for egg-parmesan finish)
- 1/2 cup (45 g) finely grated Parmigiano-Reggiano cheese (for egg-parmesan finish)
- Pinch of freshly ground black pepper (for egg-parmesan finish)
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano cheese, for serving (optional)
- 2 tablespoons fresh flat-leaf parsley, finely chopped, for garnish (optional)
- Extra-virgin olive oil, for drizzling on finished soup (about 1–2 teaspoons per serving, optional)
Instructions
Step 1: Preheat and combine the binder
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment, lightly greasing the paper with a teaspoon of extra-virgin olive oil so the meatballs won’t stick. In a roomy matte grey mixing bowl, whisk together the large egg and 2 tablespoons whole milk until glossy, then stir in the salt and pepper. Add the finely minced garlic, chopped parsley, grated Parmigiano-Reggiano and the fine dry breadcrumbs; fold these into a thick, paste-like batter. This stage should read as a tacky, speckled paste clinging to a wooden spoon, glossy from the egg and flecked with green parsley and fine cheese.
Step 2: Add meat and gently bring together
Add the ground beef and ground pork to the same matte grey bowl and use a gentle folding motion to incorporate—mix until evenly combined but not overworked, the texture should look cohesive and slightly marbled where the two meats meet the breadcrumb binder. The mixture should appear tacky, cool, and ready to be portioned: small, uniform spheres will hold their shape without being compacted. Keep the same mixing bowl and a small wooden spoon nearby for continuity.
Step 3: Shape and bake the meatballs
With slightly damp hands (not shown), portion and roll the mixture into roughly 1-inch (2.5 cm) meatballs and arrange them in neat rows on the prepared parchment-lined sheet. Slide the pan into the oven (no oven shown in imagery) and bake until the tops are lightly browned and the juices are visible on the sheet, about 10–12 minutes; the meatballs should have a tender, slightly springy interior and a thin, caramel-tinted crust. Rest them briefly on the baking sheet so the pan retains the savory juices.
Step 4: Sweat the vegetables and build the broth
In a large heavy pot (represented as a matte, wide shallow stockpot in the photographs but not shown on a stove), the diced onion, carrot and celery are gently softened in a splash of olive oil until translucent and tender — the vegetables should read soft, satin-like, and slightly glossy without browning. Add the chicken broth, a little salt and pepper, bring just to a simmer, then reduce the heat so the surface shows tiny steady pearls of steam. Stir in the small pasta and carefully nestle the baked meatballs (and any pan juices) into the simmering broth; the pasta should appear swollen but still al dente and the meatballs integrated into the soup’s golden liquid.
Step 5: Finish with greens, ribbons of egg-Parmesan, rest and serve
Stir in the chopped baby spinach until it is wilted and vividly bright green, then whisk together the two large eggs with 1/2 cup grated Parmigiano-Reggiano and a pinch of black pepper until silky. Bring the soup back to a gentle simmer and, while stirring the pot in one direction, slowly drizzle the egg–Parmesan mixture to create fine, glossy ribbons that slightly thicken the broth into a silky emulsion. Turn off the heat and let the soup rest a few minutes so the flavors meld. To serve, ladle into warm shallow bowls, finish each portion with a scattering of extra grated Parmigiano, a sprinkle of chopped parsley, and a light drizzle of extra-virgin olive oil; the bowl should read steaming, silky, dotted with tender meatballs, tiny pearls of pasta, flecks of bright spinach and cheese.
Notes
- Do not overmix the meatball mixture to keep them tender.
- If storing leftovers, keep pasta separate to avoid sogginess.
- Reheat gently and add a splash of broth to revive the texture.
- Freeze broth and meatballs separately from pasta and spinach for best results.
- Use good Parmigiano-Reggiano for the most depth of flavor.