Description
This Italian Wedding Soup is a warm embrace in a bowl, filled with tender meatballs, hearty greens, delicate egg ribbons, and flavorful broth. Inspired by a family favorite, this comforting classic is perfect for chilly evenings, special occasions, or a satisfying weeknight dinner. It’s a simple yet elegant dish that brings people together, one spoonful at a time.
Ingredients
For the Meatballs:
- 12 ounces ground meat (chicken, turkey, pork, beef, veal, or a combination)
- ½ cup dry breadcrumbs
- 1 large egg
- ¼ cup Pecorino Romano cheese, grated
- ¼ cup Parmesan cheese, grated
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for browning)
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth (low-sodium preferred)
- 6 cups torn greens (such as escarole, spinach, kale, or Swiss chard)
- 2 large eggs
- ¼ cup Pecorino Romano cheese, grated
- ¼ cup Parmesan cheese, grated
- ¾ cup cooked small pasta (optional)
- Red pepper flakes (optional, to taste)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground meat, breadcrumbs, egg, Pecorino Romano, Parmesan, oregano, salt, and black pepper. Mix gently to avoid overworking.
- Roll the mixture into small meatballs (¾ to 1 ½ inches in size). You should have 20–30 meatballs.
- Cook the Meatballs:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches, ensuring not to overcrowd the pan.
- Cook until browned on all sides, about 3–5 minutes (they will finish cooking in the soup).
- Transfer the browned meatballs to a plate lined with paper towels.
- Make the Soup Base:
- Heat 1 tablespoon olive oil in a large soup pot over medium heat.
- Sauté the onion and garlic until tender and fragrant, about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the Greens:
- Add the torn greens to the pot, reduce the heat to low, cover, and simmer for 10 minutes.
- Finish the Soup:
- Return the browned meatballs to the pot and simmer for an additional 5 minutes.
- In a small bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese.
- Slowly drizzle the egg mixture into the soup while stirring in one direction to create delicate egg ribbons.
- If using, stir in the cooked pasta.
- Season and Serve:
- Taste the soup and adjust seasoning with salt, black pepper, and red pepper flakes if desired.
- Serve hot with a squeeze of lemon juice for a bright finish.
Notes
- Use High-Quality Cheese: Pecorino Romano and Parmesan elevate the soup’s flavor.
- Brown the Meatballs: This adds depth and richness to the broth.
- Choose the Right Greens: Escarole is traditional, but spinach, kale, or chard are great substitutes.
- Separate Pasta Cooking: Cook pasta separately to prevent it from soaking up too much broth in the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian