Italian Wedding Soup is a warm and hearty dish filled with tiny meatballs, tasty greens, and cozy broth. It’s like a big hug in a bowl!
When I make this soup, I love how quickly it comes together. Plus, it feels festive, even on a regular day. Who doesn’t want a little celebration in their tummy? 😊
Key Ingredients & Substitutions
Ground Beef and Pork: A mix of beef and pork gives the meatballs a great flavor. If you want a lighter option, ground turkey works well too. For a vegetarian version, try using lentils or chickpea flour with spices.
Parmesan Cheese: This adds richness to the meatballs. If you need a lactose-free option, nutritional yeast can give you a cheesy flavor without the dairy.
Fresh Parsley: It brings brightness to the dish. Fresh is best, but if you’re out, dried parsley can substitute—just use a smaller amount since dried herbs are stronger.
Chicken Broth: Homemade broth is ideal, but low-sodium store-bought works fine. You can use vegetable broth for a vegetarian soup, ensuring to still get lots of flavors from the other ingredients!
How Do I Make Sure My Meatballs Are Perfectly Cooked?
Cooking meatballs can be tricky, but here’s how to get them just right. You want them tender but not falling apart.
- Combine ingredients gently. Over-mixing can lead to tough meatballs.
- Make them uniform in size—about 3/4 inch works great. This helps them cook evenly.
- Don’t rush the cooking time. Let them simmer gently in the broth for about 8-10 minutes.
- Check for doneness by cutting one in half; it should be fully cooked with no pink inside.
By keeping these tips in mind, you’ll have delicious meatballs in your Italian Wedding Soup every time!
How to Make Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 large egg
- Salt and black pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 cup tiny pasta (acini di pepe or orzo)
- 4 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish
Time Needed
This recipe takes about 15 minutes to prep and 30 minutes to cook. So you’ll be enjoying your delicious Italian Wedding Soup in just about 45 minutes!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, ground pork, Italian bread crumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Combine gently until everything is just mixed—over mixing can make them tough!
2. Shape the Meatballs:
With clean hands, shape the mixture into small meatballs—aim for about 3/4 inch in diameter. Place them on a baking sheet and pop them in the fridge while you prepare the soup.
3. Prepare the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the veggies are tender, which should take about 5-7 minutes.
4. Add Garlic:
Stir in the minced garlic and cook for about 1 more minute, just until it’s fragrant.
5. Pour in the Broth:
Add the chicken broth to the pot and bring everything to a gentle boil.
6. Cook the Meatballs:
Carefully add the chilled meatballs into the simmering broth. Let them cook for 8-10 minutes, checking to ensure they’re cooked through and tender.
7. Add the Pasta:
Stir in the tiny pasta and cook according to the package instructions—it should take about 6-8 minutes to become al dente.
8. Stir in Spinach:
Once the pasta is ready, add the chopped spinach and cook just until it wilts—this usually takes only about 2 minutes.
9. Season to Taste:
Give your soup a taste and add salt and black pepper as needed. Remember, the Parmesan cheese will add more flavor, so don’t overdo it on the salt initially!
10. Serve and Enjoy:
Serve your comforting Italian Wedding Soup hot, garnished with a sprinkle of grated Parmesan cheese, and enjoy it with some crusty bread on the side.
Buon Appetito! Enjoy this delightful and hearty soup—it’s perfect for any day!
Can I Use Frozen Meatballs Instead?
Absolutely! If you’re short on time, you can add frozen meatballs directly to the soup. Just increase the simmering time to ensure they’re heated through—generally, an extra 5-10 minutes will suffice.
Can I Prepare This Soup in Advance?
Yes! You can make the soup ahead of time and store it in the fridge for up to 3 days. However, it’s best to add the pasta shortly before serving to prevent it from becoming mushy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup (without pasta) for up to 2 months. Just thaw overnight in the fridge and reheat on the stovetop.
What Other Greens Can I Use Instead of Spinach?
If you don’t have spinach on hand, kale or Swiss chard make great substitutes. Just chop them up and add them to the soup a couple of minutes before it’s done cooking, allowing them to wilt nicely.
