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A bowl of Italian Wedding Soup, featuring savory meatballs, couscous, carrots, leafy greens, and flavorful broth, served in a blue-patterned bowl on a white wooden surface.
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5 from 6 votes

Italian Wedding Soup With Escarole

Italian Wedding Soup is made with meatballs, escarole, carrots and acini de pepe pasta. Make this Italian Wedding Soup Recipe with fresh or frozen meatballs any time of the year.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: Italian
Keyword: comfort food, soup
Servings: 6
Calories: 220kcal
Author: Lora

Equipment

Ingredients

For the meatballs

  • 1 pound ground turkey
  • ½ cup bread crumbs
  • 2 teaspoons garlic minced
  • 4 tablespoons flat leaf parsley chopped
  • ¾ cup freshly grated Parmegiano-Reggiano
  • 4 tablespoons whole milk use unsweetened almond milk if you’re dairy free
  • 1 egg lightly beaten
  • Season with kosher salt and freshly ground black pepper

For the broth

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow or sweet onion
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 8 cups chicken broth
  • 2 cups water
  • 1 large bay leaf or two smaller
  • 1 cup small pasta
  • 4 cups chopped escarole 1 head or 3 cups of fresh spinach chopped (in place of escarole)

Instructions

  • If baking meatballs, preheat oven to 400 F degrees. Line a cookie sheet with parchment paper.
  • Combine the ground turkey, garlic, parsley, Parmigiano-Reggiano, milk, egg, salt and pepper in a bowl and mix gently with a fork. If the mixture seems too loose, add a little bit more breadcrumbs until it’s a consistency you can use to form the meatballs.
  • Using a small cookie scoop or a Tablespoon, scoop the meatballs into ½” round balls. Place on a parchment lined baking sheet. Repeat to make all of the meatballs. Set aside. If baking the meatballs, place them in a 400° F oven for 15 minutes.
  • If making in skillet: In large skillet, add a tablespoon of olive oil. When it’s heated and shimmering, add in the meatballs and brown (you don’t need to cook all the way). Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
  • Remove the meatballs and let them drain a paper towel lined dish while you prep the soup.
  • While the meatballs are baking – heat the olive oil over medium-low heat in a large pot. When the oil begins to shimmer, add the diced onions, carrots and celery. Sauté until onion is softened and translucent – approximately 8-10 minutes, stirring frequently.
  • Next, add in the broth, water, salt, pepper and bay leaf.
  • Bring to a boil. If using escarole, add it in now. Reduce the heat to medium. The escarole will cook pretty fast. It won’t need more than 15 minutes.
  • Add the meatballs. Add the pasta (if you’re not cooking it in the soup, cook the pasta in a small pot of salted boiling water according to the directions on the box). Add the cooked pasta to the soup.
  • Simmer for 10-15 minutes, until the meatballs are cooked through.
  • If using spinach, add it in the end and cook until it barely wilts.
  • Ladle the soup into bowls. Enjoy!

Notes

  • Meatballs: any ground meat works, beef, turkey, chicken, or a beef and pork blend. Size is a personal preference.
  • Frozen meatballs: add straight from frozen, they will take 20 to 25 minutes to heat through in the broth.
  • Greens: escarole is traditional; spinach (fresh or frozen) is a milder, kid-friendly swap.
  • Store: Fridge up to 3 to 4 days, or freeze up to 3 to 4 months (without pasta for best texture).

Nutrition

Serving: 6g | Calories: 220kcal | Carbohydrates: 9g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 1287mg | Potassium: 341mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg