Italian Wedding Soup

Savory meatballs, soft veggies, and a delicious broth combine to make Italian Wedding Soup a filling and satisfying meal. Though the soup isn’t typically given during weddings, people still appreciate it because of its exquisite flavor. With the help of this recipe, you can make a traditional and filling Italian wedding soup that is appropriate for any gathering.

Tasting Notes

This soup boasts a harmonious blend of flavors, with the savory meatballs complementing the richness of the broth and the freshness of the vegetables. The addition of pasta adds a comforting element, making it a well-rounded and satisfying dish.

Ingredients

Meatballs:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste

Soup:

• 8 cups chicken broth
• 1 cup small pasta (such as acini di pepe or orzo)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped spinach
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Garnish:

• Grated Parmesan cheese
• Fresh parsley, chopped

Kitchen Equipment

• Large soup pot
• Mixing bowls
• Baking sheet
• Parchment paper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, garlic powder, salt, and pepper. Form small meatballs (about 1-inch in diameter) and place them on a parchment paper-lined baking sheet.
3. Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes or until they are cooked through and golden brown.
4. Prepare Soup Base: In a large soup pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
5. Add Broth: Pour in the chicken broth and bring the mixture to a simmer.
6. Add Vegetables and Pasta: Add chopped carrots, celery, and pasta to the pot. Simmer for an additional 10-15 minutes until the vegetables are tender and pasta is cooked.
7. Add Meatballs and Spinach: Gently add the baked meatballs to the soup. Stir in chopped spinach and simmer for an additional 5 minutes until the spinach wilts.
8. Season to Taste: Season the soup with salt and pepper to taste.
9. Serve: Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and chopped fresh parsley.

Pro Tips

• For extra flavor, consider using a combination of beef and pork in the meatballs.
• Make the meatballs ahead of time and freeze them for a quick addition to the soup on busy days.
• Substitute kale or escarole for spinach for a variation in greens.

Variations

• Make it vegetarian by using vegetable broth and substituting meatballs with vegetarian alternatives.
• Add a kick of heat by incorporating crushed red pepper flakes into the broth.

FAQs