SaveItalian Wedding Soup
Tender mini meatballs, acini di pepe, escarole, and Parm broth. From 'minestra maritata' — the marriage of meat and greens.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1/2 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/2 cup Parmigiano (grated, divided)
- 3 tbsp fresh parsley (chopped, divided)
- 4 cloves garlic (minced, divided)
- 1/4 tsp nutmeg
- 1 1/2 tsp kosher salt (divided)
- 3/4 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 piece carrots (small dice)
- 2 stalk celery (small dice)
- 8 cup chicken stock (good quality)
- 1 piece Parmigiano rind
- 2 piece bay leaves
- 3/4 cup acini di pepe (or pastina)
- 6 cup escarole (torn, or baby spinach)
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- 1
Soak panko in milk 5 minutes (panade). Mix with beef, pork, egg, 1/4 cup Parm, 2 tbsp parsley, half the garlic, nutmeg, 1 tsp salt, pepper. Mix by hand just until combined.
Panade keeps meatballs tender and juicy. Overmixing = rubber balls.
- 2
Roll into tiny 3/4-inch meatballs — you want 40-50 of them. Chill while making soup.
Small meatballs cook in broth — no separate searing needed.
- 3
Heat oil in a stockpot over medium. Add onion, carrot, celery, remaining garlic, 1/2 tsp salt. Cook 6 minutes until soft.
- 4
Add stock, Parm rind, bay. Bring to a gentle simmer.
The rind is the difference between great wedding soup and mediocre. Don't skip it.
- 5
Drop meatballs in one at a time. Simmer 8 minutes until they float and hit 160°F internal.
- 6
Add acini di pepe, cook 7 minutes until al dente.
- 7
Stir in escarole, wilt 2 minutes. Kill heat, add lemon juice, zest, remaining parsley.
Lemon at the end balances the richness of the meat — without it, the soup feels heavy.
- 8
Ladle into bowls, top with remaining Parm and more black pepper.
Pairs With
Italian red, high acid
Cherry acid cuts the meat-and-Parm richness.
Garganega, Veneto
Almond-and-lemon whites vibe perfectly with the finish.
Italian lemon soda
Echoes the lemon finish, cleans the palate.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Make meatballs extra small — big meatballs = stew, not soup.
- •If using spinach, add just 60 seconds before serving (escarole takes 2 min).
- •Freeze extra meatballs raw on a sheet pan, bag them — drop frozen into simmering broth.
Substitutions
- escarole → baby spinach or Tuscan kale
- acini di pepe → pastina, orzo, or stelline
- ground beef + pork → all ground chicken or turkey
Leftovers
Refrigerate 4 days (pasta swells — cook pasta separately if storing).
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
