Italian Wedding Soup

A cozy and flavorful classic made with tender chicken meatballs, orzo, and hearty vegetables simmered in a rich broth. Finished with escarole and parmesan for a comforting and satisfying bowl.

20 mins

Prep Time

35 mins

Cook Time

55 mins

Total Time

4

Servings

Ingredients

  • • 1 lb ground chicken
  • • 2 garlic cloves, finely chopped (for meatballs)
  • • 1/2 bunch parsley, chopped (1/4 cup)
  • • 1/4 cup grated parmesan cheese (for meatballs)
  • • 1 egg
  • • 1/4 cup panko breadcrumbs
  • • 3/4 tsp kosher salt (for meatballs)
  • • 1/2 tsp freshly ground pepper (for meatballs)
  • • 2 Tbsp olive oil, divided (for cooking meatballs)
  • • 1 Tbsp olive oil (for soup)
  • • 1 medium yellow onion, diced (8 oz)
  • • 2 medium carrots, diced (5 oz)
  • • 2 stalks celery, diced (4 oz)
  • • 1 1/4 tsp kosher salt (for soup)
  • • 1/4 tsp pepper (for soup)
  • • 2 garlic cloves, finely chopped (for soup)
  • • 8 cups chicken stock
  • • 1/2 cup orzo
  • • 1/2 head escarole (4 oz), chopped large
  • • Freshly grated parmesan cheese, for serving

Instructions

  1. In a medium bowl, add the ground chicken, garlic, parsley, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until evenly combined.
  2. Form meatballs using a slightly heaping tablespoon of mixture and place on a large plate. Wet or oil hands if needed to prevent sticking.
  3. Preheat a large pot over medium heat and add 1 Tbsp olive oil. Add half the meatballs and cook until golden brown on three sides, 5–7 minutes, rotating every couple of minutes. Remove meatballs from pot and repeat with remaining 1 Tbsp olive oil and meatballs. Set aside—they will finish cooking in the soup.
  4. Add 1 Tbsp olive oil to the pot along with onions, carrots, celery, salt, and pepper. Cook while stirring for 6–8 minutes until onions are translucent and vegetables begin to soften. Add garlic and cook for 1 minute.
  5. Add chicken stock and return meatballs to the pot. Bring to a boil over high heat.
  6. Once boiling, add the orzo and reduce heat to medium-low for a gentle boil. Cook uncovered for 6–8 minutes until orzo reaches desired tenderness. Turn off heat and add escarole, allowing it to wilt in residual heat for 1–2 minutes.
  7. Serve with freshly grated parmesan on top and enjoy.