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Ingredient Notes

Italian Wedding Soup, like many Italian American classics, varies from home to home, with many families claiming their “true” version.

While cooks might customize it with their preferred pasta, greens, or meatball recipe, the heart of the Italian American version remains consistent: tiny meatballs and greens (traditionally escarole) swimming in rich chicken broth, all finished with a generous dusting of Parmesan cheese.

Escarole: Look for fresh, bright green heads with minimal browning. If you can’t find escarole, curly endive, spinach, chard, or kale make good substitutes.

Meatballs: While homemade mini meatballs are traditional, you can use store-bought cocktail-size meatballs in a pinch. I often use turkey meatballs, which work well for a lighter version. You can also use beans, diced chicken, or lazy meatballs, which are little balls of sausage (meat is removed from casing and rolled into balls).

Chicken Broth: Use low-sodium broth to better control salt levels. Homemade broth elevates the soup and takes it to another level, but it isn’t essential.