Italian Wedding Soup: A Family Staple

RECIPES

Italian Wedding Soup

PREP TIME: 1 HOUR

COOKING TIME: 30 MINUTES

SERVES: 4-6

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My grandmother would make this nearly every Sunday if she wasn’t serving pasta—sometimes even alongside sandwiches. It also showed up at birthdays and big family gatherings, always in a huge pot meant for sharing. After she passed, a pot of this soup was brought to us by my dad’s friend, and it’s stayed part of our family story ever since.

I made this for my dad the day he came home from the hospital this week. He’s on a low-sodium diet right now, so I’ve included notes below on how I adjusted it without losing the flavor—it still tastes like home.

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Ingredients:

2 bone-in chicken thighs (6-8 oz ea)

4 oz ground chuck

4 oz ground pork

4 oz ground veal

4 fresh garlic cloves, peeled and minced

½ tsp ground black pepper, divided

2 fresh basil leaves, chopped

¼ tsp Italian seasoning

2 large eggs

1 tbsp chopped fresh parsley

1 cup seasoned Italian breadcrumbs

½ cup grated parmesan cheese, plus extra to serve

5 tbsp olive oil, divided

1 fresh carrot, chopped (¾ cup)

4 cups store-bought chicken broth

3 oz fresh escarole, chopped (8 leaves)

¼ tsp salt

½ lb tortellini

Directions:

1. Make the chicken broth
Place chicken thighs in a medium saucepan and add enough water (about 3 cups) to cover. Cover, bring to a boil over high heat, then reduce to medium heat. Leave the lid slightly ajar and simmer for 1 hour.

2. Prepare the meatball mixture
In a large bowl, combine ground meats, garlic, ¼ tsp black pepper, basil, Italian seasoning, eggs, parsley, breadcrumbs, and Parmesan. Mix thoroughly with your hands until fully combined and cohesive.

3. Roll the meatballs
Form mixture into small 1-inch meatballs. Set aside on a plate (makes about 46 mini meatballs).

4. Brown the meatballs
Heat 4 tbsp olive oil in a large frying pan over medium-low heat. Add meatballs and cook until lightly browned on all sides, turning as needed. Transfer to a paper towel–lined plate. Leave oil in the pan.

5. Sauté the carrots
Add 1 tbsp olive oil to the same pan. Add carrots and sauté until softened, about 6 minutes.

6. Shred the chicken
Remove chicken thighs from broth, shred meat off the bone, and discard bones and skin. Return shredded chicken to the broth.

7. Build the soup
In a large pot, combine meatballs, sautéed carrots, shredded chicken with broth, store-bought chicken broth, escarole, salt, and ¼ tsp black pepper. Bring to a boil over high heat.

8. Cook the tortellini
Once boiling, add tortellini. Reduce heat to medium and cook until al dente.

9. Serve
Ladle into bowls and top with grated Parmesan, if desired.

NOTES:

Tips for a Lower-Sodium Italian Wedding Soup

Use no-salt-added broth – Choose a low or no sodium store-bought chicken broth to control the salt level while still keeping the soup rich and flavorful. I’ve found that both Swanson and College Inn offer no-salt-added versions, although availability can vary by store.

Omit the Parmesan – You’ll still get great flavor from the herbs, garlic, and browning, without relying on added sodium.

Substitute the breadcrumbs – I swapped traditional Italian breadcrumbs for a simple panko from Aleia’s brand, which is lower in sodium and also soy-free. It still gives the meatballs great texture and structure, even without the Parmesan.

Swap out the tortellini – Regular ditalini or mini shells work beautifully here and have less sodium than cheese filled tortellini.

Leftovers = gold – This soup keeps beautifully for several days, or you can portion it into quart containers and freeze for later. The chicken and escarole will continue to absorb the broth, so be sure to keep extra broth on hand to top it off when reheating and bring it back to that perfect soup consistency.

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