Introduction to Italian Wedding Soup
There’s something utterly heartwarming about a bowl of Italian Wedding Soup. As a busy mom and home cook, I often find myself searching for meals that bring my family together and feel like a cozy hug. This delightful soup is just that! With tender meatballs, fresh veggies, and comforting broth, it’s a perfect solution for hectic weeknights or simply impressing loved ones. Plus, it’s not just delicious; it’s a dish that packs a punch of flavor that keeps everyone coming back for seconds. Trust me, once you try this recipe, you’ll understand why it’s a family favorite!
Why You’ll Love This Italian Wedding Soup
This Italian Wedding Soup is a dream come true for busy folks like us. It’s quick to whip up, taking just around 50 minutes from start to finish. The flavors are a celebration of Italian comfort, fusing savory meatballs with vibrant veggies. Plus, it’s healthy and satisfying, making it an excellent choice for family dinners. You’ll love the simplicity, and your loved ones will devour it in no time!
Ingredients for Italian Wedding Soup
Gathering the right ingredients makes all the difference when preparing Italian Wedding Soup. Here’s what you’ll need to create this comforting dish:
- Italian style breadcrumbs: These give the meatballs a nice texture and flavor. You can use plain breadcrumbs if needed.
- Milk: This helps to soften the breadcrumbs, keeping the meatballs tender. You could substitute it with almond or oat milk for a dairy-free option.
- Ground beef: A staple for the meatballs, offering a rich flavor. You can replace it with ground turkey for a lighter twist.
- Italian sausage: This brings that authentic Italian flavor, but feel free to use chicken sausage for a leaner choice.
- Freshly grated parmesan cheese: This enhances the flavor of meatballs. Don’t skimp on fresh cheese; it really makes a difference!
- Egg: Acts as a binding agent in the meatball mixture. If you’re looking for a vegan substitute, ground flaxseeds could work here.
- Salt and pepper: Essential for seasoning! Adjust according to your family’s tastebud preferences.
- Olive oil: Used for sautéing vegetables and searing meatballs, adding richness. Alternatively, use avocado oil for a slightly different flavor.
- Onion, celery, and carrots: These aromatic vegetables form the base, adding depth of flavor. Feel free to swap in your favorite veggies or add zucchini.
- Garlic: Adds a fragrant kick and can be used fresh or in powder form if that’s what you have on hand.
- Chicken broth: The heart of the soup! Use low-sodium broth for better control of salt levels.
- Italian seasoning: A lovely blend of herbs that elevate the flavor profile. If you’re out, create your own using basil, oregano, and thyme!
- Acini de pepe pasta or orzo: These tiny pasta shapes soak up the broth beautifully. Use any small pasta if you can’t find these.
- Fresh baby spinach: A wonderful addition, it wilts down, adding color and nutrients. Kale could work here too if you’re feeling adventurous.
For exact quantities of these delicious ingredients, check the bottom of the article. They’re there for printing convenience, so you can have the perfect Italian Wedding Soup in no time!
How to Make Italian Wedding Soup
Making Italian Wedding Soup is a fun and rewarding experience that brings a cozy aroma to your kitchen. Follow these easy steps for a meal that brings comfort to your table and joy to your heart!
Prepare the Meatballs
Start by adding the Italian style breadcrumbs and milk into a large prep bowl. Use a fork to mash them together until smooth. Next, mix in ground beef, Italian sausage, freshly grated Parmesan cheese, egg, salt, and pepper. Now, here comes the fun part! Use your hands to combine everything gently, being careful not to overwork the mixture. Form about 1-inch meatballs, roughly one tablespoon each. This recipe should yield around 40-45 meatballs. Once formed, transfer them to a parchment-lined baking sheet or a couple of large plates.
Sear the Meatballs
Heat a soup pot or Dutch oven over medium-high heat until it’s HOT. This step is crucial — a hot pot ensures the meatballs will get a nice sear! Add two tablespoons of olive oil and gently place half of the meatballs in the pot. Sear them for about 5 minutes each until they have a lovely browned exterior. Then, remove the meatballs to a plate and repeat with the remaining batch. Remember, they’ll cook through later in the soup!
Sauté the Vegetables
In the same pot, it’s time to create a flavor base! Add chopped onions, celery, and carrots to the pot. Sauté them for 7-8 minutes until they’re just tender and aromatic. Don’t rush this step; the vegetables are the backbone of your soup! Once they’re ready, stir in the minced garlic and cook for another minute, unleashing its beautiful fragrance.
Combine Soup Ingredients
It’s time to bring everything together! Pour in the chicken broth and add the seared meatballs back to the pot. Sprinkle in the Italian seasoning, which will fill your kitchen with wonderful scents. Increase the heat to high and bring everything to a boil. The anticipation is half the fun, right?
Add Pasta and Spinach
Once the soup is boiling, it’s time to add the pasta. Toss in your acini de pepe or orzo and stir well. Reduce the heat to medium-low and let it simmer for 10 minutes, uncovered. Stir occasionally to prevent sticking. Near the end, gently fold in the fresh baby spinach. Watch it wilt down and transform your soup into a vibrant, nutritious delight! Don’t forget to season with salt and pepper according to your tastes.
Tips for Success
- Always use fresh ingredients for the best flavor.
- Don’t overcrowd the pot when searing meatballs to ensure even cooking.
- Feel free to adjust the seasoning to your family’s preferences.
- If making ahead, store meatballs and soup separately to maintain texture.
- Top with extra Parmesan just before serving for an added kick of flavor!
Equipment Needed
- Large prep bowl: Perfect for mixing meatball ingredients. A mixing bowl works too.
- Soup pot or Dutch oven: Ideal for simmering the soup. A large stockpot can be used as an alternative.
- Parchment paper: Keeps meatballs from sticking; silicone mats are a great substitute.
- Wooden spoon: Useful for stirring; a sturdy spatula works just as well.
Variations of Italian Wedding Soup
- Vegetarian Option: Swap the meatballs for chickpea or lentil balls. You can find fantastic recipes for these alternatives online, which pack in protein and flavor!
- Gluten-Free: Use gluten-free breadcrumbs for the meatballs and choose a gluten-free pasta like quinoa or brown rice pasta for a delicious adaptation.
- Spicy Kick: If you love heat, add some crushed red pepper flakes or a dash of hot sauce to the broth for some extra zing.
- Herb Infusion: Play with fresh herbs like basil, parsley, or thyme for an aromatic boost that complements the Italian flavors beautifully.
- Slow Cooker Version: Combine all ingredients in a slow cooker on low for 6-8 hours for an effortless dinner. Just remember to add the spinach and pasta in the last 15-20 minutes of cooking!
Serving Suggestions for Italian Wedding Soup
- Crusty Bread: Serve with warm, crusty bread to soak up the delicious broth. A baguette or sourdough would be perfect!
- Simple Salad: A light salad with a tangy vinaigrette balances the richness of the soup.
- Red Wine: Pair with a glass of Chianti or any red wine to enhance the Italian experience.
- Garnish: Top with extra freshly grated Parmesan and a sprinkle of fresh herbs for a beautiful presentation.
FAQs about Italian Wedding Soup
What makes Italian Wedding Soup unique?
Italian Wedding Soup is celebrated for its rich flavors and the delightful combination of meatballs, vegetables, and pasta. The magic really happens when these elements blend, creating a comforting dish that feels like a warm embrace on a cold day.
Can I freeze Italian Wedding Soup?
Absolutely! You can freeze Italian Wedding Soup for up to three months. Just remember to cool it completely before transferring it to an airtight container. If you’re planning to freeze it, consider storing the meatballs and soup separately for the best texture.
What other greens can I use in this soup?
While fresh baby spinach is traditional, feel free to experiment with other greens like chopped kale or Swiss chard. They add great nutrition and a pop of color, making your Italian Wedding Soup even more delightful!
Can I make Italian Wedding Soup in advance?
Yes! This soup actually tastes even better after it sits for a bit, as the flavors meld beautifully. To enjoy later, simply make the soup ahead of time and store it in the fridge for up to three days.
How can I adjust the flavor of Italian Wedding Soup?
Enhancing the flavor of your Italian Wedding Soup is easy! You can add more Italian seasoning, a splash of lemon juice for brightness, or even a dash of Worcestershire sauce for a deeper umami flavor. Taste as you go to find your perfect balance!
Final Thoughts on Italian Wedding Soup
Making Italian Wedding Soup is more than just cooking; it’s about creating memories around the dinner table. The fragrant aroma wafting through your home brings a comforting sense of belonging that unites family and friends alike. Each spoonful of broth, tender meatball, and vibrant vegetable evokes warmth and joy. Whether it’s a busy weeknight or a cozy gathering with loved ones, this soup effortlessly shines as the star of the meal. Embrace the experience of preparing and sharing this delightful dish, and watch as smiles bloom around the table. Trust me, it’ll quickly become a cherished tradition!
Print
Italian Wedding Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Description
Italian Wedding Soup is a comforting and delicious soup filled with meatballs, vegetables, and pasta, perfect for a cozy meal.
Ingredients
- 1/2 cup Italian style breadcrumbs
- 1/4 cup milk
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 cup freshly grated parmesan cheese + more for serving
- 1 large egg
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 cup uncooked acini de pepe pasta or orzo
- 1 (5 ounce) package fresh baby spinach
Instructions
- Add the breadcrumbs and milk to a large prep bowl. Using a fork, mash together until smooth. Add in the remaining meatball ingredients. Mix together, using your hands, taking care not to overwork the mixture. Form 1″ meatballs (about 1 tablespoon each, making 40-45 meatballs). Transfer to a parchment lined baking sheet or a couple of large plates.
- Prep the soup ingredients. Add the olive oil to a soup pot or Dutch oven, and heat it over medium-high heat until the pot is HOT (important so the meatballs don’t stick). Sear the meatballs in two batches for about 5 min/batch until they’re nicely browned on the outside. They will finish cooking in the soup. Transfer meatballs to a plate once seared.
- To the soup pot, add the onions, celery, and carrots. Sauté for 7-8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add in the broth, Italian seasoning, and meatballs. Increase the heat to high and bring to a boil.
- Once the soup is boiling, add in the pasta. Reduce the heat and simmer for 10 minutes, pot uncovered, stirring occasionally.
- Stir in the spinach, let it wilt, and season the soup with salt & pepper if needed. Serve with extra freshly grated parmesan cheese on top of bowls if desired.
Notes
- For best flavor, use fresh ingredients.
- Adjust seasoning to taste before serving.
- Feel free to use other pasta shapes if acini de pepe or orzo is not available.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
