Italian Wedding Soup with Herb Meatballs
A traditional Italian-American soup combining tender herb-infused meatballs, delicate egg ribbons, and bitter greens in savory chicken broth. The marriage of beef and pork meatballs with fresh escarole and acini de pepe pasta creates a comforting, complete meal. Serve this soul-warming dish for family dinners or gatherings where heartiness matters. This version respects the classic technique of tempering eggs tableside, creating silky strands that define authentic wedding soup.
Ingredients
- 4 cup escarole, chopped, (1 head)spinach or kale1:1leafy greens
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- ¾ cup white onion, finely chopped
- 1 cup carrots, finely chopped, (about 3)
- 1 cup celery, finely chopped, (about 2 stalks)
- 2 tablespoon oil
- 12 cup chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large egg, (for egg ribbons)
- 2 tablespoon parmesan cheese, grated, (plus more for garnish)
- 1 cup acini de pepe pasta, drysmall shells or ditalini1:1pasta
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- ½ pound ground beef
- ½ pound ground pork
- 2 slice bread, torn, (soaked in 1/4 cup milk)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley, fresh or dried
- 1 large egg, (for meatballs)
- ½ cup parmesan cheese, grated, (for meatballs)
Instructions
- 1
Combine ground beef, ground pork, soaked bread mixture, onion powder, garlic powder, parsley, egg, and parmesan in a bowl; mix gently without overworking.
- 2
Scoop meatball mixture into 1/2 inch balls using a small cookie scoop or tablespoon; arrange on parchment-lined baking sheet.
- 3
Heat oil in large stock pot over medium heat until shimmering.
- 4
Add onion, carrots, and celery; cook, stirring, until onions turn translucent.
- 5
Pour in chicken stock and bring to a boil, scraping the bottom of pot.
- 6
Add meatballs, pasta, and escarole; cook, stirring often, until meatballs cook through.
- 7
Whisk together egg and parmesan cheese in a bowl.
- 8
Reduce heat to medium and stir the soup in a circular motion.
- 9
Gradually drizzle egg mixture into soup while stirring continuously to form thin strands.
- 10
Taste and adjust seasoning; garnish with additional parmesan.
Tips
Mix meatball ingredients by hand just until combined; overmixing develops gluten and toughens the meat, resulting in dense balls instead of tender ones.
Stir the soup in a steady circular motion while drizzling the egg mixture slowly; this distributes heat evenly and creates delicate ribbons rather than clumps.
Add escarole near the end of cooking to preserve its bitter flavor and tender texture; overcooking dulls both qualities.
Good to Know
Refrigerate in airtight container up to 4 days. The pasta absorbs broth over time, so soup thickens significantly.
Prepare and refrigerate meatballs unbaked up to 1 day ahead. Prepare soup base through step 5, then cool and refrigerate; reheat gently before adding egg ribbons.
Ladle into bowls and top with additional grated parmesan and fresh cracked pepper. Serve with crusty bread for soaking up broth.
Common Mistakes
Overmix meatball mixture to avoid tough, dense meatballs that won't cook evenly.
Skip the circular stirring motion to avoid clumpy scrambled egg instead of delicate ribbons.
Cook escarole too long to avoid mushy greens and loss of bitter flavor that balances richness.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make the meatballs ahead?
Yes. Form meatballs and refrigerate on a baking sheet for up to 1 day. You can also freeze them unbaked in a freezer bag for up to 3 months; add directly to soup, extending cook time by 3-4 minutes.
What if I don't have acini de pepe?
Use any small pasta shape like ditalini, small shells, or orzo in equal quantities. Larger pasta may require slightly longer cooking. Avoid long pastas that break apart easily in the soup.
How long can I keep this soup?
Refrigerate up to 4 days in an airtight container. The pasta absorbs broth significantly over time, making the soup thicker. Freeze up to 3 months; thaw overnight before reheating gently on the stovetop.