Why Make This Recipe
Italian Wedding Soup is a comforting meal that brings the warmth of family gatherings to your dinner table. It's a wonderful dish full of flavor and nutrition. The combination of savory meatballs, fresh vegetables, and tender pasta creates a satisfying and tasty soup. This recipe is not only delicious but also easy to make, making it perfect for both beginners and seasoned cooks. Whether you're feeding a crowd or just want a cozy dinner, this soup is a great choice.
How to Make Italian Wedding Soup
Making Italian Wedding Soup is simple and straightforward. You will start by preparing the meatballs, cook the vegetables, and then combine everything into a hearty soup. Here's a step-by-step guide to help you through the process.
Ingredients
- 8 oz. lean ground beef
- 8 oz. ground pork
- ½ cup fresh white bread crumbs (from fresh bread, not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded Parmesan
- 1 large egg
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ 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
- 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 ¼ teaspoon black pepper.
- Gently toss the mixture and mix it evenly with your hands.
- Form small meatballs, about ¾ inch to 1 inch in diameter, and place them on a large plate.
- 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 and brown them on two or three sides for about 4 minutes.
- Transfer the browned meatballs to a plate lined with paper towels to drain, and repeat the process with the remaining meatballs.
- While the meatballs are cooking, heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add the chopped carrots, onions, and celery, and sauté until softened, about 6 to 8 minutes.
- Add the minced garlic and cook for another minute, stirring well.
- Pour in the low-sodium chicken broth and season with salt and black pepper. Bring to a boil.
- 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 let it simmer for about 10 minutes, stirring occasionally.
- In the last minute, add the roughly chopped fresh baby spinach and stir until wilted.
- Ladle the soup into bowls and sprinkle each serving with shredded Parmesan cheese. Serve warm and enjoy!
How to Serve Italian Wedding Soup
Serve Italian Wedding Soup warm in bowls. It pairs wonderfully with crusty bread or a light salad for a complete meal. You can add more Parmesan cheese on top for extra flavor. Enjoy it with your family or friends for a cozy dinner.
How to Store Italian Wedding Soup
If you have leftovers, store them in an airtight container in the refrigerator. The soup will last for about 3 to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it in a pot on the stove or in the microwave. If using frozen soup, allow it to thaw in the fridge before reheating.
Tips to Make Italian Wedding Soup
- Use fresh ingredients for the best flavor, especially the herbs and vegetables.
- Don't skip the browning of the meatballs; it adds great flavor to the soup.
- If you like a thicker soup, add more pasta.
- Feel free to adjust the seasoning according to your taste.
- Add other veggies like zucchini or kale for more nutrition.
Variation
If you want to mix things up, you can substitute the meatballs with Italian sausage for a spicier kick. You can also use different kinds of pasta, such as small shells or ditalini. For a vegetarian version, try using veggie meatballs and vegetable broth.
FAQs
-
Can I use frozen meatballs?
Yes, you can use frozen meatballs. Just add them directly to the pot when you add the broth and let them simmer until heated through. -
What can I serve with the soup?
Crusty bread or a simple side salad works great with this soup. You can even serve it with garlic bread for added flavor. -
Can I make this soup ahead of time?
Yes, you can. The flavors often improve after sitting in the fridge overnight. Just reheat it when ready to serve.
Conclusion
Italian Wedding Soup is a delightful recipe that's perfect for any occasion. It's warm, hearty, and full of flavor. With simple ingredients and easy steps, you can create a comforting dish that your family will love. Enjoy this soup with loved ones and savor the deliciousness of homemade cooking.
Ingredients
Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- ½ cup fresh white bread crumbs (from fresh bread, not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded Parmesan
- 1 large egg
- Salt and freshly ground black pepper to taste
Soup Base
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ 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
Instructions
Preparation
- 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 ¼ teaspoon black pepper.
- Gently toss the mixture and mix it evenly with your hands.
- Form small meatballs, about ¾ inch to 1 inch in diameter, and place them on a large plate.
Cooking Meatballs
- 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 and brown them on two or three sides for about 4 minutes.
- Transfer the browned meatballs to a plate lined with paper towels to drain, and repeat the process with the remaining meatballs.
Soup Preparation
- While the meatballs are cooking, heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add the chopped carrots, onions, and celery, and sauté until softened, about 6 to 8 minutes.
- Add the minced garlic and cook for another minute, stirring well.
- Pour in the low-sodium chicken broth and season with salt and black pepper. Bring to a boil.
- 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 let it simmer for about 10 minutes, stirring occasionally.
- In the last minute, add the roughly chopped fresh baby spinach and stir until wilted.
Serving
- Ladle the soup into bowls and sprinkle each serving with shredded Parmesan cheese. Serve warm.
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