Wedding Soup with Stracciatella
Warm, comforting, and elegant, Wedding Soup with Stracciatella is a timeless Italian classic perfect for both weeknight dinners and special occasions. This hearty soup features tender, hand-rolled meatballs made from a savory blend of ground chicken, pork, and Parmesan cheese, swimming in a rich, flavorful chicken stock. Nutritious additions like baby spinach, diced carrots, and celery add vibrance, while delicate ribbons of stracciatella—silky egg-and-Parmesan threads—give the dish its signature texture. Enhanced by small pasta and fresh parsley, every spoonful is a harmonious balance of flavors and textures. Ready in just an hour, this irresistible soup is a must-try for lovers of satisfying homemade comfort food.
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Recipe Information
Ingredients
- 0.5 pound Ground chicken
- 0.5 pound Ground pork
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 cloves Garlic, minced
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 cups Chicken stock
- 2 Carrots, diced
- 1 Celery stalk, diced
- 0.5 cup Small pasta (such as ditalini or orzo)
- 5 ounces Baby spinach
- 2 tablespoons Fresh parsley, chopped
- 2 Eggs
- 2 tablespoons Parmesan cheese, for stracciatella
- 0.25 teaspoon Salt (for stracciatella)
Instructions
In a large bowl, combine ground chicken, ground pork, grated Parmesan, breadcrumbs, minced garlic, egg, salt, and black pepper. Mix well to form the meatball mixture.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate.
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Brown the meatballs in batches until golden on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add diced carrots and diced celery. Sauté for 5 minutes until softened.
Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and add the meatballs back into the pot. Simmer for 15 minutes.
While the meatballs are simmering, cook the pasta in a separate pot according to package instructions. Drain and set aside.
Add baby spinach and fresh parsley to the soup. Stir and cook until the spinach is wilted, about 2-3 minutes.
In a small bowl, whisk the eggs with 2 tablespoons of grated Parmesan and a pinch of salt to prepare the stracciatella.
With the soup simmering, slowly drizzle the egg mixture into the pot in a thin stream while stirring gently. This creates delicate egg ribbons (stracciatella).
Add the cooked pasta to the pot and stir to combine. Taste the soup and adjust the seasoning with salt and black pepper if needed.
Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 17.1 g | ||
| Protein | 271.2 g | 542% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1168 mg | 90% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
