Italian Wedding Soup Recipe: Tips and Substitutions

For the meatballs:

• ½ pound ground beef
• ½ pound loose Italian sausage (if using links, remove the casings)
• ½ cup seasoned breadcrumbs
• 2 garlic cloves, grated or pressed
• 1 small white or yellow onion, grated on a box grater
• ½ cup finely chopped fresh parsley
• 2 tablespoons finely chopped oregano
• ¼ cup finely grated Parmesan cheese
• 1 large egg, beaten
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons olive oil

For the soup:

• ¼ cup white wine
• 1 yellow onion, minced
• 3 carrots, finely diced
• 3 celery stalks, finely diced
• 1 fennel bulb, finely diced
• Kosher salt, to taste
• 1 teaspoon Italian seasoning
• 3 quarts chicken stock or broth
• ½ cup dry pasta, such as orzo or acini di pepe (optional)
• 1 bunch escarole or kale, chopped or torn into bite-size pieces
• Freshly ground black pepper, to taste
• ½ cup Parmesan cheese, for garnish

1. 1

   In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, garlic, grated onion, parsley, oregano, grated Parmesan, egg, salt, and pepper.

2. 2

   Using your hands, gently mix the meatball mixture until thoroughly combined.

3. 3

   Using a teaspoon, portion the mixture into about 40 mini meatballs.

4. 4

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

5. 5

   Add the meatballs, working in batches, and cook until both sides of each meatball are brown, about 3 minutes per side.

6. 6

   Transfer the browned meatballs to a baking sheet and set them aside.

7. 7

   Add the white wine to deglaze the bottom of the pot, scraping up any browned bits stuck to the bottom as the wine comes to a boil.

8. 8

   Simmer the wine until reduced by half.

9. 9

   Add the onions, celery, carrots, and fennel.

10. 10

    Season the vegetables with a pinch of salt and Italian seasoning.

11. 11

    Sauté the vegetables until the onions are soft and translucent, about 5–8 minutes.

12. 12

    Add the chicken stock to the pot and bring the soup to a simmer.

13. 13

    Add the pasta (if using) to the pot and bring it to a boil.

14. 14

    Return the browned meatballs to the pot and simmer the soup until the meatballs have cooked through and the pasta is tender, about 7–10 minutes.

15. 15

    Stir in the greens and continue cooking until they are wilted but bright green, another 5 minutes.

16. 16

    Taste the soup and adjust for seasoning with salt and pepper.

17. 17

    To serve, ladle the soup into bowls and garnish with freshly grated Parmesan cheese.

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