Recipe

Italian Wedding Soup is a beloved classic that warms the soul with its tender meatballs, fresh greens, and flavorful broth. The name comes from the "marriage" of ingredients—meat and vegetables—coming together in perfect harmony. What takes this comforting soup to the next level is a generous sprinkle of freshly shredded Parmesan on top, adding a nutty, salty finish that melts beautifully into every spoonful. A quick pass through a rotary grater like the Geedel Rotary Cheese Grater makes that topping effortless and perfectly fluffy.

🥬Ingredients Preparation

For the soup (serves 6–8):

1 lb ground beef or turkey (or a mix with pork)

½ cup breadcrumbs

¼ cup grated Parmesan (plus more for topping)

1 egg

2 tbsp fresh parsley, chopped

2 cloves garlic, minced

Salt and pepper to taste

8 cups chicken broth

1 cup small pasta (like acini di pepe or orzo)

4 cups fresh spinach or escarole, roughly chopped

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

For the topping:

4–6 oz fresh Parmesan cheese (block, not pre-shredded)

🍳Step-by-Step Instructions

Make the meatballs: In a bowl, combine ground meat, breadcrumbs, ¼ cup grated Parmesan, egg, parsley, garlic, salt, and pepper. Roll into small ½-inch meatballs and set aside.

Build the broth: In a large pot, sauté onion, carrots, and celery in a little olive oil until softened. Pour in chicken broth and bring to a gentle simmer.

Cook the meatballs and pasta: Carefully drop the meatballs into the simmering broth. Add the pasta and cook until the meatballs are cooked through and pasta is tender, about 8–10 minutes.

Add greens: Stir in the chopped spinach or escarole and cook just until wilted, about 2 minutes. Taste and adjust seasoning.

Prepare the cheesy topping: Take a block of fresh Parmesan and attach the fine shredding blade to your cheese grater hand crank. Place the suction base firmly on the counter, insert the cheese into the drum, and crank the handle steadily. Watch as light, fluffy shreds pile up in seconds—perfect for serving.

Serve: Ladle the hot soup into bowls and let everyone generously top their own with the freshly shredded Parmesan.

🥩Tips & Variations

Lighter version: Use ground turkey or chicken for the meatballs.

Vegetarian twist: Swap meatballs for white beans and vegetable broth.

Extra flavor: Add a pinch of red pepper flakes to the broth for gentle heat.

Greens swap: Kale or arugula work beautifully if escarole isn’t available.

Make ahead: Prepare the soup base earlier in the day and reheat before serving—the topping is best freshly shredded.

🍲A Timeless Favorite

Italian Wedding Soup is comfort in a bowl—simple, satisfying, and always a crowd-pleaser. That final flourish of freshly shredded Parmesan brings richness and texture that pre-grated cheese just can’t match. With the cheese shredder handling the topping in moments, you’ll spend less time prepping and more time enjoying this heartwarming classic with family and friends.