Italian Wedding Soup

[Printable Recipe]

Tis the season for greens! We got a beautiful bunch of escarole in our Greenling box last week, and when I think escarole, I think Italian wedding soup. There are so many different ways to make Italian wedding soup and you can really use any greens you want, but I think escarole has the structure to hold up nicely while hot (instead of wilting) and doesn’t overwhelm the other flavors in the soup.


These meatballs were tender and the escarole still had firm structure and a nice bite. I’m not sure how I feel about the halved tomatoes though, and next time, I may dice them a bit.

Adapted from Whole Foods

For the meatballs:

  • 1/2 lb. 90% lean ground beef
  • 1/4 lb. ground pork
  • 1/3 c. dried bread crumbs
  • 3 Tbsp. chopped flat-leaf parsley
  • 3 Tbsp. grated parmesan
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 egg, beaten

For the soup:

  • 2 Tbsp. unsalted butter
  • 3/4 c. chopped white onions
  • 3/4 c. chopped carrots
  • 3/4 c. chopped celery
  • 2 Tbsp. chopped garlic
  • Salt and pepper, to taste
  • 6 c. low-sodium chicken broth
  • 3 c. water
  • 28 oz. canned whole tomatoes, drained and halved
  • 1 c. uncooked orzo
  • 1 head of shredded escarole


  • Combine the beef, pork, bread crumbs, parsley, parmesan, garlic, oregano, salt, pepper, and egg into a large bowl (hands work well for this).
  • With damp hands, shape the beef mixture into 1″ meatballs and transfer them to a large plate. Cover and refrigerate until ready to cook.
  • Melt the butter in a large soup pot over medium heat. Add the onions, carrots, and celery with salt and pepper to taste and cook until translucent and fragrant, about 4 minutes.
  • Add the garlic and cook for an additional 2 minutes.
  • Stir in broth, tomatoes, and water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.
  • Add the prepared meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat.
  • Stir in escarole. Test a meatball to ensure that they are fully cooked. Adjust seasoning if necessary, then serve.



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