Italian Wedding Soup


Italian Wedding Soup

Hesslebach's Contribution:

The Hesslebach Dutch Oven excels in preparing Italian Wedding Soup, particularly when it comes to crafting the perfect beef meatballs. Its superior heat distribution ensures that the meatballs are grilled evenly, locking in flavors and juices for a succulent addition to your soup. When it comes to the mirepoix, the grill's finesse in handling delicate vegetables like celery, onions, and carrots allows their natural sugars to caramelize and their flavors to intensify, contributing a rich base to this classic Italian soup.



  • 1/2 pound ground chicken or turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 egg
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 cups chicken broth
  • 1 cup small pasta (like acini di pepe or orzo)
  • 2 cups fresh spinach, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Broth Selection: Homemade broth can elevate the dish, but store-bought works well too.
  • Pasta: Cook the pasta separately and add it to the soup just before serving to prevent it becoming too soft.
  • Final Thoughts: The balance between the savory meatballs, rich broth, tender pasta, and fresh greens makes for a delightful and satisfying meal.

1. Preparing the Meatballs:

  • In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well combined.
  • Form into small, bite-sized meatballs and set aside.

2. Cooking the Soup Base:

  • In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until vegetables are softened.
  • Pour in chicken broth and bring to a simmer.

3. Cooking Meatballs and Pasta:

  • Gently add the meatballs to the simmering broth. Allow them to cook without stirring for a few minutes.
  • Add pasta to the soup, continuing to simmer until pasta is cooked and meatballs are no longer pink in the middle.

4. Finishing the Soup:

  • Stir in chopped spinach, allowing it to wilt in the hot soup.
  • Season with salt and pepper to taste, and simmer for a few more minutes for flavors to meld.

5. Serving:

  • Ladle the soup into bowls, making sure each serving is adorned with a generous amount of meatballs, pasta, and vegetables.
  • Garnish with a sprinkle of grated Parmesan cheese, offering an extra touch of indulgence.

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