Italian Wedding Soup
A Bowl of Comfort Awaits You!
Ever walked into a kitchen and been enveloped by the warm, inviting aroma of simmering broth and savory meatballs? That’s the magic of Italian Wedding Soup! This delightful dish combines tender meatballs, nourishing greens, and soft pasta, all swimming in a fragrant broth. It’s cozy, hearty, and basically a hug in a bowl – no wonder it’s such a beloved classic!
Why Make This Recipe
So, why whip up a batch of Italian Wedding Soup? Here are a few compelling reasons:
- Easy Cleanup: One pot does it all! You’ll save time and avoid mountains of dirty dishes. 🙌
- Family-Friendly: Perfect for picky eaters and a hit with kids and adults alike. Who can resist mini meatballs, right?
- Affordable Joy: You don’t need a bottomless wallet to serve up this crowd-pleaser. Budget-friendly ingredients make it a win-win!
Ingredients
You don’t need fancy stuff — just these basics!
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 6 cups chicken broth (homemade or store-bought)
- Pinch of nutmeg
- 1/2 cup small pasta (acini di pepe or orzo)
- 4 cups fresh greens (escarole or spinach), chopped
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
- Extra virgin olive oil, optional
Directions
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Make the Meatballs: In a mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, minced garlic, beaten egg, fresh parsley, and a sprinkle of salt and pepper. Mix well and form into small, bite-sized meatballs (about one inch in diameter). Set aside.
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Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots; sauté until softened and fragrant, about 5-7 minutes.
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Simmer the Broth: Pour in the chicken broth and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg.
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Cook the Meatballs: Carefully drop the prepared meatballs into the simmering broth. Let them cook gently for 8-10 minutes, turning occasionally for even browning and cooking through without breaking apart.
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Add Pasta and Greens: Stir in the pasta and cook until tender according to package instructions. Add the fresh greens last, allowing them to wilt while keeping their bright color.
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Final Touches: Taste and adjust seasoning if needed. Ladle soup into bowls, sprinkle with freshly grated Parmesan cheese, garnish with chopped parsley, and drizzle with extra virgin olive oil if desired. Serve warm.
How to Make Italian Wedding Soup (Overview)
Making Italian Wedding Soup is as relaxing as a Sunday afternoon.
- You start by mixing the meatball ingredients – no need for perfection, just get your hands dirty!
- Sauté your veggies until they sing. Seriously, let them turn soft and aromatic.
- Add the broth and drop in those lovely meatballs; they’ll float around like little buoys of joy.
- Toss in the pasta and greens, allowing the soup to transform into a vibrant, inviting masterpiece.
Pro tip: Don’t skip toasting the garlic—it makes all the difference in flavor!
How to Serve Italian Wedding Soup
Serving Italian Wedding Soup is a feast for the senses. Picture this: a glossy bowl filled with rich, golden broth, plump meatballs taking center stage, and vibrant greens peeking out amidst the pasta.
Pair it with crusty garlic bread or a side salad for a delightful crunch. As you scoop up that first spoonful, the aroma wafts up, making it almost impossible to resist! 😍
How to Store Italian Wedding Soup
Have leftovers? No problem! Italian Wedding Soup keeps well in the fridge for about 3–4 days. If you want to save it longer, you can freeze it for up to 3 months.
When you’re ready to eat, just thaw overnight in the fridge, then reheat on the stove. It’ll be like a warm embrace all over again!
Tips to Make Italian Wedding Soup
- Meatball Variations: Feel free to mix ground turkey or chicken if you want a lighter option!
- Veggie Boost: Toss in some chopped zucchini or bell peppers for extra color and crunch.
- Herb Heaven: Experiment with other fresh herbs like basil or thyme for a flavor twist.
- Time Saver: Use pre-made meatballs if you’re short on time. Just ensure they’re cooked through!
- Texture Tweak: For a creamier soup, add a splash of cream near the end. Totally indulgent! 😉
Variation
Want to shake things up? Try adding a splash of lemon juice for a bright twist or sub in vegan meatballs and vegetable broth for a plant-based version. You can even turn it into a chicken soup by swapping out the meat and adding shredded chicken!
FAQs
Can I make this soup ahead of time?
Absolutely! It’s perfect for meal prep. Just store the meatballs and broth separately to prevent sogginess.
What can I use in place of acini di pepe?
Any small pasta works well, such as orzo or tiny shells. Just adjust cooking times!
Can I freeze the soup?
Yes! Freeze in airtight containers for up to 3 months. Just remember to leave out the pasta until you reheat!
📌 Pin this recipe for your next cozy dinner night!
Italian Wedding Soup
Ingrédients
Method
- In a mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, beaten egg, fresh parsley, salt, and pepper. Mix well and form into small meatballs.
- Set the meatballs aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots; sauté until softened and fragrant, about 5-7 minutes.
- Pour in the chicken broth and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg.
- Carefully drop the meatballs into the simmering broth. Cook gently for 8-10 minutes, turning occasionally.
- Stir in the pasta and cook until tender according to package instructions. Add the fresh greens and allow them to wilt.
- Taste and adjust seasoning if needed. Serve warm topped with Parmesan cheese and chopped parsley.
