Italian Wedding Soup: The Ultimate Comforting Recipe
Introduction to Italian Wedding Soup
Italian Wedding Soup is a delightful and hearty dish that brings warmth and comfort to any meal. Originating from Italian-American cuisine, this soup is a perfect blend of tender meatballs, fresh vegetables, and flavorful broth, making it an ideal choice for family dinners or cozy gatherings. Whether you’re new to cooking or looking to impress your loved ones, this recipe is simple to follow and yields delicious results.
A Personal Story Behind My Italian Wedding Soup Journey
Growing up, my grandmother always made Italian Wedding Soup for special family occasions. The aroma that filled her kitchen was a comforting reminder of love and togetherness. I remember gathering around the table with my family, sharing stories and laughter over bowls of this nourishing soup. It became a cherished tradition that I now carry on, creating new memories in my own kitchen.
What Makes This Italian Wedding Soup Recipe Special?
This Italian Wedding Soup recipe stands out because of its rich flavors and the use of fresh ingredients. The combination of beef meatballs, vibrant vegetables, and wholesome broth creates a satisfying meal that not only warms the body but also the heart. Plus, it’s versatile! You can easily tweak the recipe to accommodate different dietary preferences, making it a crowd-pleaser.
The Full Italian Wedding Soup Recipe
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 cheese
- 1 large egg
- Salt and freshly ground black pepper to taste
- 2 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
- 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
- In a large mixing bowl, combine ground beef, bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until evenly combined. Shape into small meatballs, about 3/4 to 1 inch in size. Tip: Wet your hands slightly to prevent the mixture from sticking.
- Heat 1 Tbsp of olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally, for about 4 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining meatballs. Tip: Ensure not to crowd the pan for even browning.
- In a large pot, heat the remaining 1 Tbsp of olive oil over medium-high heat. Add carrots, onions, and celery. Sauté until softened, about 6-8 minutes. Then add garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, season with salt and pepper, and bring to a boil. Add the pasta and meatballs, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach during the last minute of cooking. Tip: Stir occasionally to prevent the pasta from sticking to the bottom.
- Serve warm, sprinkled with additional parmesan cheese. Tip: A drizzle of olive oil on top enhances flavor.
Serving Suggestions and Variations for Italian Wedding Soup
This Italian Wedding Soup is perfect on its own, but you can elevate your serving experience by pairing it with crusty bread or a simple side salad. For those looking to customize, consider adding different vegetables such as zucchini or kale, or even using a mix of different pastas. If you want to make a vegetarian version, simply substitute the chicken broth with vegetable broth and use plant-based meatballs.
Frequently Asked Questions About Italian Wedding Soup
Can I freeze Italian Wedding Soup?
Yes, this soup freezes well! Just make sure to cool it completely before transferring it to an airtight container.
How can I make this soup spicier?
You can add a pinch of red pepper flakes during the cooking process for a bit of heat.
Is it necessary to use fresh herbs?
While fresh herbs provide the best flavor, you can use dried herbs if fresh aren’t available. Just adjust the quantities accordingly.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories per Serving: 350
Servings: 6
Italian Wedding Soup
Equipment
- Large mixing bowl
- Non-stick skillet
- Large pot
Ingredients
Main Ingredients
- 8 oz. lean ground beef
- 8 oz. ground pork
- 0.5 cup fresh white bread crumbs from fresh bread, not dried
- 0.25 cup chopped fresh parsley
- 1.5 tsp minced fresh oregano or 3/4 tsp dried
- 0.5 cup finely shredded parmesan cheese
- 1 large egg
- 2 Tbsp olive oil
- 1.25 cup chopped carrots
- 1.25 cup chopped yellow onion
- 0.75 cup chopped celery
- 4 cloves garlic, minced
- 5 cans low-sodium chicken broth (14.5 oz each)
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach roughly chopped
- finely shredded parmesan for serving
Instructions
- In a large mixing bowl, combine ground beef, bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until evenly combined. Shape into small meatballs, about 3/4 to 1 inch in size.
- Heat 1 Tbsp of olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally, for about 4 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining meatballs.
- In a large pot, heat the remaining 1 Tbsp of olive oil over medium-high heat. Add carrots, onions, and celery. Sauté until softened, about 6-8 minutes. Then add garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, season with salt and pepper, and bring to a boil. Add the pasta and meatballs, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach during the last minute of cooking.
- Serve warm, sprinkled with additional parmesan cheese.