This casserole brings all the flavors of traditional Italian wedding soup—tender meatballs, hearty greens, and delicate pasta—into one bubbling, cheesy dish that you can prep ahead and bake when you’re ready.
What makes this different from the soup is how everything melds together as it bakes.
The tiny acini di pepe pasta soaks up the savory chicken broth, the escarole wilts into tender ribbons, and those golden parmesan breadcrumbs on top add a crispy contrast that you just don’t get from a bowl of soup.
Why You’ll Love This Recipe
This casserole takes all the fuss out of Italian wedding soup while keeping everything you love about it.
No need to simmer a pot for hours or worry about timing the pasta perfectly—it all bakes together.
The combination of ground beef meatballs and chicken broth might sound unusual, but it’s actually traditional. The beef adds richness while the broth keeps everything light and flavorful.
The crispy parmesan breadcrumb topping is what really sets this apart. It adds texture and a buttery, salty crunch that balances the tender pasta and greens underneath.
You can make the whole thing ahead of time and refrigerate it unbaked.
Just pop it in the oven when you’re ready to eat, making it ideal for busy weeknights or when you’re hosting.
Ingredients
For the Meatballs:
- 1 pound ground beef (85% lean)
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 1/2 cups acini di pepe pasta (or other tiny pasta like orzo)
- 4 cups chopped escarole (about 1 small head)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons melted butter
- 1/4 teaspoon garlic powder
Instructions
Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
Combine ground beef, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper in a large bowl. Mix with your hands until just combined—don’t overwork the meat.
Roll into small meatballs, about 3/4 inch in diameter. You should get about 40-50 mini meatballs. Set them aside on a plate.
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the acini di pepe pasta and cook for 6-7 minutes, stirring occasionally, until the pasta is about 75% cooked. It will finish cooking in the oven.
Stir in the chopped escarole and let it wilt for 2-3 minutes. The greens will reduce significantly.
Remove from heat and stir in the mozzarella, parmesan, and Italian seasoning. Taste and add salt and pepper as needed. The mixture should be slightly soupy.
Pour half of the pasta mixture into your prepared baking dish and spread it evenly.
Nestle the raw meatballs into the mixture, spacing them somewhat evenly. They’ll sink in a bit, which is perfect.
Pour the remaining pasta mixture over the top, covering most of the meatballs.
In a small bowl, combine panko breadcrumbs, parmesan cheese, melted butter, and garlic powder. Mix until the breadcrumbs are evenly coated with butter.
Sprinkle the breadcrumb mixture evenly over the entire casserole.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the meatballs are cooked through (internal temperature of 160°F).
Let the casserole rest for 5-10 minutes before serving. This helps it set up and makes it easier to portion.
Tips & Variations:
If you can’t find escarole, spinach or chopped kale work well as substitutes. Just use about the same volume of greens.
You can make your own meatballs ahead of time and refrigerate them for up to 24 hours before assembling the casserole.
For a lighter version, use ground turkey instead of beef and reduce the cheese by half.
Leftovers keep well in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth to keep them moist.
The casserole can be frozen before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
If the top is browning too quickly, tent the casserole with foil for the last few minutes of baking.
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Italian Wedding Soup Casserole
This Italian Wedding Soup Casserole transforms the classic soup into an easy-to-make baked dish. Savory ground beef meatballs nestle into tender acini di pepe pasta, wilted escarole, and a cheesy chicken broth base, all topped with crispy parmesan breadcrumbs.
- Total Time: 1 hour
- Yield: 8–10 servings 1x
Ingredients
For the Meatballs:
- 1 pound ground beef (85% lean)
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 1/2 cups acini di pepe pasta (or other tiny pasta like orzo)
- 4 cups chopped escarole (about 1 small head)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons melted butter
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Combine ground beef, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper in a large bowl. Mix with your hands until just combined—don’t overwork the meat.
- Roll into small meatballs, about 3/4 inch in diameter. You should get about 40-50 mini meatballs. Set them aside on a plate.
- Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the acini di pepe pasta and cook for 6-7 minutes, stirring occasionally, until the pasta is about 75% cooked. It will finish cooking in the oven.
- Stir in the chopped escarole and let it wilt for 2-3 minutes. The greens will reduce significantly.
- Remove from heat and stir in the mozzarella, parmesan, and Italian seasoning. Taste and add salt and pepper as needed. The mixture should be slightly soupy.
- Pour half of the pasta mixture into your prepared baking dish and spread it evenly.
- Nestle the raw meatballs into the mixture, spacing them somewhat evenly. They’ll sink in a bit, which is perfect.
- Pour the remaining pasta mixture over the top, covering most of the meatballs.
- In a small bowl, combine panko breadcrumbs, parmesan cheese, melted butter, and garlic powder. Mix until the breadcrumbs are evenly coated with butter.
- Sprinkle the breadcrumb mixture evenly over the entire casserole.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the meatballs are cooked through (internal temperature of 160°F).
- Let the casserole rest for 5-10 minutes before serving. This helps it set up and makes it easier to portion.
- If you can’t find escarole, spinach or chopped kale work well as substitutes. Just use about the same volume of greens.
- You can make your own meatballs ahead of time and refrigerate them for up to 24 hours before assembling the casserole.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
