This small batch Italian wedding soup gives you all the delicious flavor of a typical Italian wedding soup but in a much smaller batch. No more eating soup for weeks!
When I met my husband I was introduced to the wonder that is Italian wedding soup. His stepmom makes it for both Thanksgiving and Christmas. Before we sit down to eat our big meal we always fill up our bowls with hot soup and then sprinkle on lots of salty Parmesan cheese.
I’m a little sad I haven’t been doing this my whole life. Italian wedding soup is where it’s at. It’s packed full of little meatballs, vegetables, pasta, and of course topped in cheese. If you’re thinking “I don’t have time to make meatballs and soup both” you’re wrong. Since this is a small batch of soup you don’t have to worry about rolling 50950304 super tiny meatballs. Instead, this recipe makes about 20 meatballs. Totally reasonable.
Plus this dish is perfect for couples. No more “I made a huge pot of soup…this means we are eating soup for a week straight.” Nope. This is the perfect recipe for just 4 bowls of soup.
Easy peasy.
I made this soup for my friends over at Anolon. It totally screams Christmas to me (now that I’m married) and I can’t imagine a Christmas not starting with a bowl of this deliciousness.
Ingredients
For meatballs
- 3/4 pound meatloaf mix (pork/veal/beef mix)
- 1/3 cup Italian bread crumbs
- 1 clove garlic grated
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced flat leaf parsley
- 1 tablespoon whole milk
For soup:
- 1 tablespoon extra virgin olive oil
- 1/2 cup minced onion
- 1/2 cup small dice carrots
- 1/2 cup small dice celery
- 2 1/2 cups beef stock
- 2 1/2 cups chicken stock
- 1/2 cup tubettini pasta
- 6 ounces baby greens (baby spinach, kale or escarole)
Instructions
For the meatballs:
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper or silicone baking liner.
- Add all ingredients to a large mixing bowl and mix together by hand.
- Roll into 1-inch meatballs and place them on the prepared baking sheet. The mixture will make about 25-30 meatballs.
- Bake for 25-30 minutes until the meatballs are fully cooked.
- Remove from the oven and set aside.
For the soup:
- While the meatballs are cooking start your soup base.
- Place pan over medium heat and add 1 tablespoon olive oil.
- When the oil is hot, add onion, carrots, and celery.
- Cook for about 10 minutes–until the vegetables are soft but not browned.
- Add in garlic and let cook until fragrant, about 30 seconds.
- Add in beef and chicken stock and bring to a boil.
- Add in pasta and cook until al dente.
- Place cooked, warm meatballs and greens into the soup and stir to combine. The greens should wilt right away.
- Serve immediately with a sprinkling of Parmesan cheese on top if desired.