Italian Wedding Soup
Tiny tender parmesan meatballs simmered in savory chicken broth with acini di pepe pasta and escarole, finished with plenty of grated cheese.
By Marisol Vance, Founder & Head of Recipe Development
Published January 24, 2026
- Prep
- 35 min
- Cook
- 35 min
- Total
- 1 hr 10 min
- Servings
- 6
- Level
- Medium
The name comes from the Italian phrase for married soup, a nod to how well greens and meat go together, not to any wedding menu. However it got its name, it is one of the coziest bowls around.
The tiny meatballs are made with beef and pork, fresh breadcrumbs soaked in milk and a generous handful of parmesan, which keeps them tender. They cook right in the simmering broth, adding flavor as they go, so there is no browning and no extra pan. Tiny acini di pepe pasta and slightly bitter escarole round things out.
Rolling the meatballs is the only real work, and it goes fast with a small scoop and damp hands.
- Tiny parmesan meatballs
- No browning required
- Classic Sunday soup
Ingredients
Directions
In a large bowl, mash the breadcrumbs with the milk and let stand for 5 minutes until soft.
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