Italian Wedding Soup
A beloved Italian classic, this Italian Wedding Soup brings together tender veal and pork meatballs, fresh spinach, and delicate strands of egg in a rich chicken broth. It’s comforting, elegant, and perfect for gatherings — or simply warming up a weeknight. Topped with a sprinkle of Asiago cheese, every bowl is hearty and full of flavor.
By Chef Laura Bonicelli
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Servings
10 servings
Ingredients
meatballs
- 1 small yellow onion (grated)
- 1/4 cupItalian parsley (chopped)
- 1 clovegarlic (minced)
- 1 egg
- 1 teaspoonsalt
- 1/4 cupfresh white breadcrumbs
- 1/2 cupAsiago cheese (grated fine)
- 8 ouncesground veal
- 8 ouncesground pork
- Freshly ground black pepper (to taste)
soup
- 10 cupschicken stock (preferably homemade)
- 1 poundspinach (chopped)
- 2 large eggs
- 3 tablespoonsgrated Asiago
- Salt and pepper (to taste)
garnish
- Asiago cheese (for serving)
Instructions
- 1
- 2
In a large bowl, combine the onion, parsley, garlic, egg, salt, and breadcrumbs. Mix well. Stir in the Asiago cheese, veal, and pork. Season with freshly ground pepper. Shape into small meatballs using a level tablespoon for uniform size.
- 3
- 4
Bring the chicken stock to a boil in a large Dutch oven. Add the meatballs and chopped spinach. Reduce heat to a gentle simmer and cook until the meatballs are cooked through, about 6 to 8 minutes.
- 5
Meanwhile, whisk together the eggs and Asiago cheese in a small bowl. Slowly drizzle the mixture into the simmering soup, stirring gently to create delicate threads of egg.
- 6
Season with salt and pepper to taste.
- 7
- 8
Ladle soup into bowls and top with freshly grated Asiago cheese.
Chef's Notes
This soup is perfect for make-ahead meals. The meatballs can be shaped and refrigerated a day ahead. Consider doubling the meatball mixture and freezing half for a future batch. You can also substitute kale or escarole for spinach if desired.
Nutrition (per serving)
250
Calories
20g
Protein
14g
Carbs
12g
Fat
1g
Fiber
787mg
Sodium