Italian Wedding Soup is a cozy, heartwarming dish filled with tiny meatballs, fresh greens, and delicious broth. It’s like a big hug in a bowl!
Making this soup always brings a smile to my face. I love how the flavors come together perfectly. Plus, it’s a great way to sneak in some veggies—who can resist those cute meatballs? 😄
Key Ingredients & Substitutions
Ground Beef and Pork: The mix of ground beef and pork creates juicy meatballs. If you’re looking for a leaner option, ground turkey works great too! Don’t be afraid to use chicken or even plant-based meat alternatives if you prefer a veggie version.
Breadcrumbs: They help bind the meatballs. If you’re gluten-free, use gluten-free breadcrumbs or crushed nuts for a fun twist! I sometimes use panko for an extra crunch.
Parmesan Cheese: Parmesan adds a wonderful nutty flavor. If you’re in a pinch, grated Pecorino Romano or nutritional yeast can substitute well. Sometimes I mix in a bit of fontina for extra creaminess.
Spinach: Fresh spinach is key for color and nutrients. If you have kale or Swiss chard, they can also work just fine. Frozen spinach is an option too; just make sure to thaw and drain it well.
Orzo or Acini di Pepe: These tiny pasta shapes make the soup feel hearty. If you’re out of them, small shells or even rice can substitute in a pinch!
How Do You Ensure Perfectly Cooked Meatballs?
Getting those meatballs just right is crucial for this soup. Follow these steps for the best results:
- Mix your ingredients gently—overmixing can make meatballs tough.
- Form them to about 1-inch size for even cooking. Use wet hands to prevent sticking.
- Simmer them gently in broth rather than boiling. This keeps them tender!
- Check for doneness by cutting one open; they should be cooked through but not dry.
Trust me; taking that little bit of extra care with those meatballs makes all the difference in your soup!
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 breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Soup:
- 8 cups chicken broth
- 1 cup orzo or acini di pepe pasta
- 2 cups fresh spinach leaves
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This delicious Italian Wedding Soup can be prepared in about 20 minutes, with around 25 minutes for cooking time, totaling around 45 minutes. You’ll be thrilled at how quickly this comes together, perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Use your hands or a spoon to mix until everything is combined well, but be careful not to overmix.
2. Form the Meatballs:
Use your hands to roll the mixture into small meatballs, about 1-inch in diameter. Once formed, set them aside on a plate for later.
3. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and aromatic, stirring occasionally.
4. Add the Chicken Broth:
Pour the chicken broth into the pot and bring it to a boil over medium-high heat.
5. Cook the Meatballs:
Once the broth is boiling, gently add the meatballs to the pot. Reduce the heat to a simmer and let them cook for about 8-10 minutes, or until they are fully cooked through.
6. Add Pasta:
Add the orzo or acini di pepe pasta to the soup and cook according to the package instructions until al dente, which usually takes about 6-8 minutes.
7. Stir in Spinach:
Lastly, stir in the fresh spinach and cook for an additional 1-2 minutes until it has wilted down.
8. Season and Serve:
Give the soup a taste and season with additional salt and pepper if necessary. Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Enjoy your comforting bowl of Italian Wedding Soup with some crusty bread on the side!
Can I Use Store-Bought Meatballs Instead?
Absolutely! If you’re short on time, you can use store-bought meatballs. Just cook them according to the package instructions and add them to the broth once it’s boiling, cooking until heated through.
What If I Don’t Have Spinach?
No worries! If you don’t have spinach, you can substitute with kale or Swiss chard. Both add great flavor and nutrients. Just chop them and add them in when you stir in the pasta to let them cook slightly.
Can I Freeze Leftover Soup?
Yes! Italian Wedding Soup freezes well. Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop.
How Can I Make This Soup Vegetarian or Vegan?
To make it vegetarian, you can use plant-based meat substitutes and vegetable broth instead of chicken broth. For a vegan version, ensure your meat alternative is egg-free, or use lentils or beans as a protein source instead of meatballs.
