Italian Wedding Soup

How to Make Italian Wedding Soup

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1. Heat the oven to 200°C / 400°F and line a large baking tray with baking paper.

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2. Mix the beef, pork, breadcrumbs, egg, milk, Parmesan, first 2 garlic cloves, parsley, salt and pepper in a bowl until just combined.

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3. Roll the mixture into about 60 small balls of roughly 12 g each and set them on the tray. Bake for 12 minutes, until browned and cooked through to 71°C / 160°F.

   Mark done Start 12 min timer

4. Meanwhile, heat the oil in a large pot over medium heat, add the onion, carrots and celery, and cook for 8 minutes, until soft. Add the 3 garlic cloves and cook for 1 minute.

   Mark done Start 8 min timer

5. Pour in the stock, bring to the boil, and add the pasta. Cook for 8 minutes, or according to the packet, until tender.

   Mark done Start 8 min timer

6. Add the meatballs and the greens and simmer for 3 to 4 minutes, until the greens have wilted.

   Mark done Start 3 min timer

7. Taste for salt and serve in bowls with more Parmesan.

   Mark done

Tips for Making Italian Wedding Soup

• Keep the meatballs small. Tiny ones cook fast, sit several to a spoonful, and are tender because they are not overworked.
• Bake them and do not simmer them raw in the broth. They brown and hold their shape, and the broth stays clear.
• Add the greens at the end. Escarole and spinach turn drab if they cook for long, and a few minutes is enough.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Italian Wedding Soup

• Crusty Italian bread
• Grated Parmesan
• Crisp white wine

Storing & Reheating Italian Wedding Soup

Keeps in the fridge for up to 3 days, but the pasta absorbs broth, so store the meatballs and the soup separately if you can and add pasta fresh. Freeze the meatballs and broth for up to 3 months.

Italian Wedding Soup FAQ: Common Questions

Italian Wedding Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.