Description
A quick and comforting weeknight Italian wedding soup featuring tender mini meatballs, fresh greens, and a bright lemon broth, ready in just 30 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- ½ cup panko or dried breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped (for meatballs)
- 1 clove garlic, minced
- ½ teaspoon salt (for meatballs)
- ¼ teaspoon black pepper (for meatballs)
- 6 cups low-sodium chicken broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, finely diced
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped (for soup)
- 2 cups chopped greens (spinach, escarole, or kale)
- ½ cup small pasta (ditalini, shells, or orzo)
- Optional: 1 can white beans, drained
- Optional: Red pepper flakes
Instructions
- In a medium bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Roll the mixture into small balls, about 1-inch in diameter (yields 30-40 meatballs).
- Heat butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and veggies soften.
- Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Drop mini meatballs into the simmering broth one by one. Cover and cook for 8-10 minutes until meatballs float and reach an internal temperature of 160°F.
- Add small pasta to the pot. Cook according to package directions (usually 5-7 minutes).
- In the last 2 minutes of pasta cooking, stir in chopped greens until wilted.
- Remove pot from heat. Stir in fresh lemon juice and remaining chopped parsley. Taste and adjust seasoning with salt or pepper.
- Ladle hot soup into bowls and serve immediately with crusty bread.
Notes
Do not overmix the meatball mixture to keep them tender. Use fresh lemon juice for the best flavor. If freezing, omit the pasta and add fresh pasta when reheating to prevent mushiness. For a vegetarian version, skip meatballs and add white beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl with meatball
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: Italian wedding soup, mini meatballs, weeknight dinner, comfort food, 30 minute meals, family favorite, cozy soup