Classic Kosher Italian Wedding Soup Recipe 

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Difficulty: Intermediate

Cooking Vessel: Large soup pot or Dutch oven (6–8 quarts)

Ingredients

For the Meatballs:

· 1 lb (450g) ground beef (preferably 85% lean)

· ½ lb (225g) ground dark-meat chicken or turkey

· 1 large egg, lightly beaten

· ½ cup plain breadcrumbs (check for kosher certification)

· ¼ cup finely minced yellow onion

· 2 cloves garlic, minced

· 2 tablespoons chopped fresh parsley

· 1 teaspoon dried oregano

· ½ teaspoon salt

· ¼ teaspoon black pepper

For the Soup:

· 2 tablespoons olive oil

· 1 cup finely diced yellow onion

· 1 cup finely diced carrot

· 1 cup finely diced celery

· 3 cloves garlic, minced

· 12 cups kosher chicken broth

· 1 parve chicken bouillon cube or 1 teaspoon pareve chicken-style consomme powder (optional, for depth)

· 1 cup dry small pasta (like acini di pepe, orzo, or small shells)

· 8 ounces fresh escarole or spinach, washed and roughly chopped

· Salt and black pepper to taste

For Serving:

· Freshly grated Parmesan cheese (if serving dairy) OR a dairy-free alternative

Instructions

1. Prepare the Meatballs: In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined—do not overmix. Roll into small, bite-sized meatballs (about ¾-inch in diameter). You should have roughly 40-50 meatballs. Place them on a parchment-lined tray.

2. Brown the Meatballs (Optional but Recommended): Heat 1 tablespoon of olive oil in the soup pot over medium-high heat. Working in batches, brown the meatballs on all sides, about 3-4 minutes total. They do not need to be cooked through. Remove with a slotted spoon and set aside. This step adds flavor but can be skipped for a simpler version.

3. Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery. Cook over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

4. Build the Soup: Pour in the chicken broth. Add the optional bouillon cube or powder if using. Bring to a gentle boil.

5. Cook the Meatballs & Pasta: Carefully add the meatballs to the simmering broth. Reduce heat to a low simmer and cook for 10 minutes.

6. Add Pasta and Greens: Stir in the dry pasta. Simmer for 8-10 minutes, or according to pasta package directions, until pasta is al dente. In the last 2 minutes of cooking, stir in the chopped escarole or spinach until wilted.

7. Season: Taste the soup and season with additional salt and pepper as needed.

8. Serve: Ladle soup into bowls, ensuring each serving has meatballs, pasta, and vegetables. Top with grated cheese if serving a dairy meal.

Nutritional Information (per serving, approximate):

· Calories: ~320

· Protein: 22g

· Carbohydrates: 25g

· Fat: 14g

· Fiber: 3g

· Sodium: ~900mg (varies greatly with broth used)

Dietary Adaptations

· Gluten-Free: Use certified gluten-free breadcrumbs and pasta (like quinoa or rice pasta).

· Low-Carb/Keto: Omit the pasta and add extra vegetables like chopped zucchini or cauliflower "rice" with the greens.

· Dairy-Free (Pareve): Ensure all ingredients (especially breadcrumbs and broth) are pareve-certified. Omit Parmesan or use a pareve alternative. The soup base is naturally pareve if using pareve broth.

Tips & Troubleshooting

· Keep Meatballs Tender: Avoid overmixing the meatball ingredients. Use a light hand when rolling.

· Soup Too Greasy? If you browned the meatballs, you can skim any excess fat from the surface of the broth before adding the vegetables.

· Prevent Mushy Pasta: Cook the pasta just to al dente, as it will continue to soften in the hot soup. For leftovers, consider storing the pasta separately from the soup broth.

· Broth Too Salty? Add a cup of water and a peeled, raw potato to the soup; simmer for 15 minutes, then remove the potato, which will have absorbed some salt.

· Make-Ahead: Meatballs can be formed and refrigerated up to 1 day ahead. The entire soup can be made and refrigerated for 3-4 days. Reheat gently on the stovetop.

Serving Suggestions

· Serve with crusty bread or garlic knots.

· For a dairy meal, a side salad with a tangy vinaigrette balances the richness of the soup.

· Perfect for Shabbat lunch or a comforting weeknight dinner.

Notes

· The name "Italian Wedding Soup" is a mistranslation of the Italian "minestra maritata," which refers to the "marriage" of flavors between the greens and the broth, not an actual wedding.

· For a more traditional texture, use escarole; it holds up better than spinach and has a pleasant, slight bitterness.

· If using spinach, add it at the very end and just wilt it to preserve its color and nutrients.

· Always check the kosher certification on packaged ingredients like broth, breadcrumbs, and bouillon to ensure they meet your standards.