A clear, comforting bowl of chicken broth with a gentle soffritto and little meatballs made tender with milk-soaked sourdough. The orzo cooks right in the broth, and ribbons of escarole wilt in at the end. A generous grating of Parmigiano on top, and it’s the sort of light, savory dinner I come back to again and again.
Ingredients You’ll Need For This Italian Wedding Soup
Meatballs
Ground beef (or beef and pork blend). Forms tender, savory meatballs that stay light and juicy in the broth; a beef-pork blend adds extra richness and a softer bite.
Fresh sourdough breadcrumbs. Absorb the milk and keep the meatballs tender and light.
Whole milk. Softens the breadcrumbs and adds moisture.
Egg. Brings the mixture together and helps the meatballs hold their shape.
Parmigiano-Reggiano. Adds a savory, salty richness that melts into the meat.
Garlic. Very finely grated so it blends evenly into the meatballs.
Salt. Brings the flavors into balance.
Black pepper. Adds warmth and depth.
Flat-leaf parsley (optional). Adds freshness.
Nutmeg (optional). Adds warmth and a familiar, comforting flavor.
Soup
Olive oil. Used to soften the vegetables and build flavor at the start of the soup.
Onion, carrot, and celery. A classic base that cooks down and forms the foundation of the broth.
Garlic. Gently crushed and added to the pot.
Chicken broth. A light, flavorful base for the soup.
Bay leaf. Adds subtle aroma as the soup cooks.
Orzo. Cooks directly in the broth, adding body while staying delicate.
Escarole. Wilts into the soup, bringing balance and freshness.
Salt and black pepper. Added early and adjusted as the soup cooks.
Notes
While not traditional, my family loves making this soup with 2 cups of a wider noodle, such as Jovial gluten-free mafalda. It makes the soup heartier and more dinner-like, especially for kids, and thickens the broth naturally as it cooks.
The meatballs can be shaped and refrigerated up to a day ahead, which makes this an easy weeknight soup to pull together.
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Italian Wedding Soup with Escarole, Orzo & Tender Meatballs
Ingredients
Meatballs
1 pound (450 g) ground beef, or a half-and-half blend of beef and pork
¾ cup (75 g) fresh sourdough breadcrumbs, loosely packed
½ cup (120 g) whole milk
1 large egg
⅓ cup (35 g) finely grated Parmigiano-Reggiano
1 small garlic clove, very finely grated
1 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley, optional
A small pinch of freshly grated nutmeg, optional
Soup
2 tablespoons olive oil
1 small yellow onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 small garlic clove, gently crushed
7 cups chicken broth (two 28-oz containers)
1 bay leaf
3/4 cup (135 g) orzo
1 large head escarole, washed well and torn into ribbons
Salt and freshly ground black pepper, to taste
To serve: finely grated Parmigiano-Reggiano and a drizzle of olive oil, if you like.
Instructions
- Place the breadcrumbs in a small bowl and pour over the milk. Let soak for 1 to 2 minutes, then gently squeeze out any excess milk. The crumbs should be soft and tender, not wet.
- In a large bowl, combine the ground meat, soaked breadcrumbs, egg, Parmigiano, garlic, salt, pepper, parsley if using, and nutmeg if using. Mix gently with your hands just until everything comes together. Roll into small, walnut-sized meatballs and set aside.
- Warm the olive oil in a large pot over medium-low heat. Add the onion, carrot, and celery and cook slowly, stirring often, until soft and translucent, about 8 to 10 minutes. Add the garlic and cook just until fragrant.
- Pour in the chicken broth and add the bay leaf. Bring the soup to a gentle simmer.
- Carefully drop the meatballs into the simmering broth. Let them cook undisturbed for the first minute, then continue simmering gently for 8 to 10 minutes, until tender and just cooked through.
- Stir in the orzo and continue simmering for 6 to 9 minutes, stirring occasionally, until the pasta is just tender and the broth has taken on a soft body.
- During the final 2 to 3 minutes of cooking, add the escarole and let it wilt gently into the soup. Remove the bay leaf and adjust seasoning to taste.
- Ladle into warm bowls and finish with Parmigiano and, if you like, a small drizzle of olive oil.
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