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If you have ever longed for a comforting bowl filled with tender meatballs, vibrant greens, and delicate pasta swimming in a rich, savory broth, then you’re in for a treat with this Italian Wedding Soup Recipe. This classic Italian-American favorite brings together simple ingredients that sing with flavor and warmth—a true crowd-pleaser perfect for cozy dinners or family gatherings. Its delicious balance of textures and fresh tastes makes it an unforgettable dish you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this Italian Wedding Soup Recipe is straightforward and involves pantry staples along with fresh vegetables and quality meats. Each ingredient plays a crucial role, from the juicy meatballs providing heartiness to the tender spinach adding a bright pop of color and nutrition. Let’s dive into what you’ll need to create this soul-warming soup.
- Lean ground beef (1/2 pound): Adds rich flavor and tenderness to the meatballs.
- Ground pork (1/2 pound): Enhances moisture and a subtly sweet taste in the meatballs.
- Fresh white bread crumbs (1/2 cup): Helps bind the meatballs and keeps them light.
- Italian seasoning (3/4 teaspoon): Delivers that classic Italian herb aroma.
- Shredded Parmesan (1/2 cup plus extra for serving): Brings a salty, umami depth to both meatballs and soup.
- Egg (1): Acts as a natural binder for the meatball mixture.
- Salt and pepper: Essential seasonings to enhance every component’s flavor.
- Olive oil (2 tablespoons total): For browning meatballs and softening vegetables with a hint of fruitiness.
- Carrots, diced (1 cup): Adds subtle sweetness and vibrant color.
- Onion, diced (1 cup): Forms a fragrant base with natural sweetness when cooked.
- Celery, diced (1/2 cup): Contributes mild earthiness and crunch.
- Garlic, minced (2 teaspoons): Infuses the broth with characteristic warmth and pungency.
- Low-sodium chicken broth (five 14.5-ounce cans): The flavorful liquid foundation for the soup.
- Acini de pepe or orzo pasta (1 cup, uncooked): Small pasta shapes that add charming texture.
- Baby spinach leaves (3 cups): Fresh greens to brighten and enrich the soup’s nutritional profile.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by combining lean ground beef, ground pork, fresh bread crumbs, Italian seasoning, shredded Parmesan, the egg, and a generous pinch of salt and pepper in a large bowl. Gently mix everything just until combined; overmixing can make the meatballs tough. Then, roll the mixture into bite-sized meatballs about one inch in diameter, setting aside for cooking. These little bundles will be the hearty stars of your Italian Wedding Soup Recipe.
Step 2: Brown the Meatballs
Heat one tablespoon of olive oil in a large pot over medium-high heat. Carefully add about half the meatballs, allowing them to brown evenly on all sides — roughly three minutes per side. This browning step locks in flavor and adds a lovely texture contrast. Once browned, transfer the meatballs to a plate and repeat this process with the remaining batch, adding the second tablespoon of olive oil if necessary.
Step 3: Sauté the Vegetables
Next, reduce the heat to medium-low and add the diced onion, carrots, and celery to the same pot. Let them cook gently for about five minutes until softened and fragrant, stirring occasionally. Then, stir in the minced garlic and cook for another minute. Season the mixture lightly with salt and pepper. The softened vegetables form a delicious flavor base that will elevate your soup.
Step 4: Add Broth and Bring to a Boil
Pour in all five cans of low-sodium chicken broth, scraping the bottom of the pot to lift any flavorful browned bits left from cooking the meatballs and vegetables. Increase the heat and bring the broth to a rolling boil. This step builds the robust, savory body that makes this Italian Wedding Soup Recipe so satisfying.
Step 5: Cook Pasta and Simmer Meatballs
Once boiling, add the uncooked pasta and browned meatballs back into the pot. Let everything simmer together for about 8 to 10 minutes. During this time, the pasta softens to a perfect bite, and the meatballs cook through to juicy perfection. In the last minute of cooking, stir in the fresh baby spinach leaves and allow them to wilt gently in the hot broth, adding a vibrant green pop and fresh flavor.
Step 6: Serve Hot with Parmesan
Ladle your Italian Wedding Soup Recipe into bowls while hot and crown each serving with a sprinkle of shredded Parmesan cheese. This final touch transforms the dish with a meltingly cheesy richness, making every spoonful utterly delightful.
How to Serve Italian Wedding Soup Recipe
Garnishes
Freshly grated Parmesan cheese is the quintessential garnish, giving a salty, savory finish that brings the soup to life. You might also add a few small basil leaves or a pinch of crushed red pepper for a subtle kick if you love a little extra flavor complexity.
Side Dishes
Serve this Italian Wedding Soup Recipe alongside warm crusty bread or garlic knots to soak up every last drop of the delicious broth. A crisp Caesar salad or a plate of roasted vegetables can also complement the meal beautifully, balancing comfort with freshness.
Creative Ways to Present
If you want to impress guests, serve the soup in small, individual crockpots to keep it warm throughout the meal, or try portioning it into pretty soup cups for a charming appetizer at dinner parties. Drizzling a little high-quality olive oil over the top before serving adds a glossy finish and extra flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your Italian Wedding Soup Recipe, simply allow the soup to cool to room temperature, then transfer it to airtight containers and refrigerate. It will stay fresh for up to 3 days, making for perfect next-day lunches or easy reheated dinners.
Freezing
This soup freezes exceptionally well! Cool the soup completely, then store it in freezer-safe containers or heavy-duty freezer bags. For best taste and texture, consume within 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat leftovers slowly over medium heat on the stove, stirring occasionally to prevent sticking. If the soup becomes too thick, simply add a splash of water or broth to bring it back to the perfect consistency. The flavors meld even more beautifully the next day!
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and refrigerate them until you’re ready to cook. This can save time on the day you make the soup and makes the process even easier.
What can I substitute for the pasta?
If you can’t find acini de pepe or orzo, small pasta shapes like ditalini or tiny shells work wonderfully in this Italian Wedding Soup Recipe. Just adjust the cooking time slightly.
Is it possible to make this soup vegetarian?
Yes! Substitute the meatballs with plant-based meatballs or hearty mushrooms, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How do I prevent the meatballs from falling apart?
Be gentle when mixing the meatball ingredients and avoid overworking the mixture. Using fresh bread crumbs and an egg helps bind everything together firmly for tender, intact meatballs.
Can I add other vegetables to this soup?
Definitely! Feel free to add zucchini, peas, or even a handful of fresh herbs like parsley or basil to make the soup your own unique creation.
Final Thoughts
This Italian Wedding Soup Recipe is truly one of those dishes that warms your heart and fills your kitchen with irresistible aromas. Whether you’re sharing it with family or enjoying a quiet night in, it’s sure to become a cherished favorite. So grab your pot and get ready to savor every spoonful of this comforting, flavorful classic—you won’t regret it!
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Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Wedding Soup is a comforting and hearty soup featuring tender homemade meatballs, fresh vegetables, and a savory chicken broth base. Perfect for a family meal, this soup combines browned beef and pork meatballs with carrots, celery, onions, spinach, and small pasta like acini de pepe or orzo, garnished with shredded Parmesan cheese for a flavorful and satisfying dinner.
Ingredients
Meatballs
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup fresh white bread crumbs
- 3/4 teaspoon Italian seasoning
- 1/2 cup shredded Parmesan cheese
- 1 egg
- Salt and pepper, to taste
Soup
- 2 tablespoons olive oil, divided
- 1 cup carrots, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 5 (14.5 ounce) cans low-sodium chicken broth
- 1 cup acini de pepe or orzo pasta, uncooked
- 3 cups baby spinach leaves
- Shredded Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, Italian seasoning, shredded Parmesan, egg, salt, and pepper. Mix gently until all ingredients are well combined. Shape the mixture into 1-inch meatballs and set aside.
- Brown the Meatballs: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half of the meatballs to the pot and cook for about 3 minutes per side, turning to brown all sides evenly. Transfer browned meatballs to a plate and repeat the process with the remaining meatballs using the other tablespoon of olive oil.
- Sauté Vegetables: Using the same pot, reduce the heat to medium-low and add the diced onion, carrots, and celery. Cook the vegetables for about 5 minutes until they soften. Add the minced garlic and cook for an additional minute, then season with salt and pepper to taste.
- Add Broth and Boil: Pour the low-sodium chicken broth into the pot and bring the mixture to a boil over medium-high heat.
- Cook Meatballs and Pasta: Add the browned meatballs and uncooked pasta to the boiling broth. Cook for 8 to 10 minutes, or until the pasta is tender and the meatballs are cooked through. In the last minute of cooking, stir in the baby spinach leaves and cook until wilted.
- Serve: Ladle the hot soup into bowls and sprinkle each serving with shredded Parmesan cheese. Enjoy immediately.
Notes
- Use lean ground meats to keep the meatballs tender and less greasy.
- If you prefer, substitute fresh spinach with kale or Swiss chard for a different flavor.
- For a gluten-free version, use gluten-free bread crumbs and pasta.
- Low-sodium chicken broth helps control the saltiness; adjust seasoning as needed.
- Brown the meatballs carefully to develop flavor but avoid overcooking before adding to the soup.
