Small Batch Italian Wedding Soup

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 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 bowl 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.

Small Batch Italian Wedding Soup

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!

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

For meatballs

  • 3/4 cup 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)

Directions:

Disclosure: This recipe is sponsored by Anolon. I received financial compensation and free cookware to create this recipe. As always, all opinions and ramblings are my own.