Italian Wedding Soup with Meatballs and Escarole

A comforting and classic Italian soup featuring tiny, flavorful meatballs, tender escarole, and small pasta shapes simmered in a clear, savory broth. A generous grating of Parmesan cheese and fresh herbs elevates this simple soup to a delightful meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

335 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.49/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

0.5poundGround Beef(Ideally lean or extra lean)

£2.75

0.3poundGround Pork(Provides extra flavor)

£0.90

0.3cupBreadcrumbs(Plain or Italian-seasoned)

£0.20

0.3cupGrated Parmesan Cheese(Plus more for serving)

£0.75

1Egg(Lightly beaten)

£0.30

2clovesGarlic(Minced)

£0.10

2tablespoonsFresh Parsley(Chopped)

£0.35

0.5teaspoonDried Oregano

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

8cupsChicken Broth(Low sodium preferred)

£1.50

1headEscarole(Washed and coarsely chopped)

£1.20

0.5cupDitalini Pasta(Or other small pasta shape (acini di pepe, stelline))

£0.30

1Carrot(Peeled and diced)

£0.10

1stalkCelery(Diced)

£0.20

1tablespoonOlive Oil

£0.15

Total Cost

£8.95

£1.49 per serving

Instructions

1.
In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined. Do not overmix.
2.
Roll the meat mixture into very small meatballs (about 1/2 inch in diameter).
3.
Heat olive oil in a large pot over medium heat. Add the diced carrot and celery, and cook until softened, about 5 minutes.
4.
Add the chicken broth to the pot and bring to a boil.
5.
Gently drop the meatballs into the boiling broth. Reduce heat to a simmer and cook for about 10-12 minutes, or until the meatballs are cooked through.
6.
Add the escarole and ditalini pasta to the pot. Cook for another 8-10 minutes, or until the pasta is tender and the escarole is wilted.
7.
Taste and adjust seasoning as needed. Add more salt and pepper to your liking.
8.
Ladle the soup into bowls and garnish with additional grated Parmesan cheese and fresh parsley, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

335 kcal / 1402 kJ

Carbs

15g

6% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer broth, use homemade chicken stock or bone broth.

To save time, you can make the meatballs ahead of time and store them in the refrigerator until ready to use.

If you don't have escarole, you can substitute spinach or kale.

Don't overcook the pasta, as it will continue to absorb liquid as it sits.

For a spicier soup, add a pinch of red pepper flakes to the meatball mixture or to the soup while it's simmering.

Cooking Equipment

Large Pot

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, use homemade chicken stock or bone broth.

To save time, you can make the meatballs ahead of time and store them in the refrigerator until ready to use.

If you don't have escarole, you can substitute spinach or kale.

Don't overcook the pasta, as it will continue to absorb liquid as it sits.

For a spicier soup, add a pinch of red pepper flakes to the meatball mixture or to the soup while it's simmering.

Italian Wedding Soup with Meatballs and Escarole

Ingredients

Instructions