Italian Wedding Soup Recipe

Italian Wedding Soup is a beloved dish that marries savory meatballs, delicate greens, and tiny pasta in a light yet flavorful broth. Contrary to its name, this soup isn’t tied to weddings; rather, it refers to the harmonious “marriage” of ingredients. Perfect as a starter or a satisfying meal on its own, this soup is both wholesome and delicious.

Equipment:

• Large mixing bowl
• Baking sheet
• Parchment paper
• Large pot or Dutch oven
• Slotted spoon
• Ladle
• Measuring cups and spoons

Ingredients:

For the Meatballs:

• 1 pound ground beef or pork (or a mix)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1/2 cup small pasta (like orzo or acini di pepe)
• 3 cups fresh spinach, chopped (or escarole/kale)
• Salt and pepper to taste
• Grated Parmesan cheese, for garnish

Instructions:

1. Prepare the Meatballs:
   In a large mixing bowl, combine the ground meat, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until just combined; avoid overmixing. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
2. Cook the Meatballs:
   Preheat the oven to 400°F (200°C) and bake the meatballs for 10-12 minutes, or until lightly browned and cooked through. Alternatively, you can brown them in a skillet over medium heat.
3. Sauté the Vegetables:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
4. Build the Soup Base:
   Pour the chicken broth into the pot and bring to a gentle simmer. Season with salt and pepper to taste. Add the baked meatballs and let them simmer in the broth for 10 minutes to enhance the flavor.
5. Cook the Pasta:
   Stir in the small pasta and cook according to the package instructions, typically about 8-10 minutes, until tender.
6. Add the Greens:
   Stir in the chopped spinach (or your preferred greens) and cook for 2-3 minutes until wilted.
7. Serve:
   Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot with crusty bread or garlic toast on the side.

Tips:

• Use a mix of pork and beef for extra flavorful meatballs.
• To save time, use pre-made or frozen meatballs.
• For a heartier broth, add a splash of white wine or a teaspoon of Italian seasoning.
• Store leftovers in an airtight container in the fridge for up to 3 days. The soup reheats well, but the pasta may absorb more broth, so add extra broth when reheating.

Italian Wedding Soup is the perfect marriage of flavors and textures, offering comfort and tradition in every spoonful. Whether for a cozy family dinner or an elegant first course, this soup is sure to become a favorite in your recipe rotation. Buon appetito!

Italian Wedding Soup Recipe

Italian Wedding Soup is a heartwarming bowl of goodness featuring tender meatballs, fresh greens, and pasta in a flavorful broth. A perfect combination of comfort and tradition for any meal.

Print Recipe Pin Recipe

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Large pot or Dutch oven
• Slotted spoon
• Ladle
• Measuring cups and spoons

Ingredients

  

• For the Meatballs:
• 1 pound ground beef or pork or a mix
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic minced
• 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Soup:
• 1 tablespoon olive oil
• 1 small onion finely diced
• 2 carrots diced
• 2 celery stalks diced
• 8 cups chicken broth
• 1/2 cup small pasta like orzo or acini di pepe
• 3 cups fresh spinach chopped (or escarole/kale)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions

 

• Prepare the Meatballs:
• In a large mixing bowl, combine the ground meat, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until just combined; avoid overmixing. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
• Cook the Meatballs:
• Preheat the oven to 400°F (200°C) and bake the meatballs for 10-12 minutes, or until lightly browned and cooked through. Alternatively, you can brown them in a skillet over medium heat.
• Sauté the Vegetables:
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
• Build the Soup Base:
• Pour the chicken broth into the pot and bring to a gentle simmer. Season with salt and pepper to taste. Add the baked meatballs and let them simmer in the broth for 10 minutes to enhance the flavor.
• Cook the Pasta:
• Stir in the small pasta and cook according to the package instructions, typically about 8-10 minutes, until tender.
• Add the Greens:
• Stir in the chopped spinach (or your preferred greens) and cook for 2-3 minutes until wilted.
• Serve:
• Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot with crusty bread or garlic toast on the side.