Italian wedding soup is a favorite of mine — a clear chicken broth with a gentle soffritto and little meatballs made tender with milk-soaked sourdough. The orzo cooks right in, and ribbons of escarole wilt at the end. I finish each bowl with a generous grating of Parmigiano. It’s humble and a little special, and one I make again and again.
My family loves this with a wider noodle in place of the orzo — about 2 cups of something like Jovial’s gluten-free mafalda, which makes it heartier and thickens the broth as it cooks. The meatballs can be shaped a day ahead and kept in the fridge, so it comes together easily on a busy night.
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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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