Italian Wedding Soup Recipe

why make this recipe

Italian Wedding Soup is a delicious and hearty dish that brings people together. It is comforting, nutritious, and filled with flavor. This recipe combines juicy meatballs, fresh vegetables, and tender pasta in a savory broth. It’s perfect for family gatherings or a cozy dinner at home. Plus, it’s easy to make and can be enjoyed at any time of the year.

how to make Italian Wedding Soup

Ingredients:

• 8 oz. lean ground beef
• 8 oz. ground pork
• 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
• 1/2 cup finely shredded Parmesan
• 1 large egg
• Salt and freshly ground black pepper to taste
• 1 Tbsp olive oil (for cooking)
• 1 Tbsp olive oil
• 1 1/4 cups chopped carrots
• 1 1/4 cups chopped yellow onion
• 3/4 cup chopped celery
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded Parmesan, for serving

Directions:

1. In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix the ingredients with your hands.
2. Form the mixture into small meatballs, about 3/4 inch to 1 inch in diameter, and place them on a plate.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs in a single layer. Cook for about 4 minutes, turning occasionally to brown them. Transfer the browned meatballs to a plate lined with paper towels and repeat with the remaining meatballs. They do not need to be fully cooked now.
4. While the meatballs are cooking, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onion, and celery. Sauté until softened, about 6 to 8 minutes. Add the minced garlic and cook for another minute.
5. Pour in the low-sodium chicken broth and add salt and pepper to taste. Bring the mixture to a boil.
6. Stir in the dry acini di pepe or orzo pasta and the partially cooked meatballs. Reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes, stirring occasionally.
7. In the last minute, add the roughly chopped spinach and stir until it wilts.
8. Ladle the soup into bowls and sprinkle with finely shredded Parmesan cheese. Serve warm and enjoy!

how to serve Italian Wedding Soup

Serve the Italian Wedding Soup hot in bowls. To enhance the flavor, you can add more finely shredded Parmesan cheese on top. It pairs well with crusty bread or a side salad for a complete meal.

how to store Italian Wedding Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. If freezing, consider storing the soup without the pasta, as it can become mushy when reheated.

tips to make Italian Wedding Soup

• Use fresh ingredients for the best flavor.
• If you want more greens, feel free to add kale or Swiss chard along with the spinach.
• Make the meatballs smaller for a bite-sized treat.
• Adjust the seasoning according to your taste.

variation (if any)

You can substitute the ground beef and pork with ground turkey or chicken for a lighter version. Additionally, using gluten-free pasta can make this dish suitable for gluten-sensitive diets.

FAQs

1. Can I use frozen meatballs instead?
   Yes, you can use frozen meatballs for a quicker preparation. Just add them directly to the soup and let them cook in the broth.

2. Is this soup suitable for meal prep?
   Yes, it’s great for meal prep! Just follow the storing instructions to keep it fresh for later meals.

3. Can I make it vegetarian?
   Yes! Use vegetable broth and replace the meatballs with plant-based alternatives or skip them altogether and load the soup with more vegetables.