ITALIAN WEDDING SOUP
Italian Wedding Soup is a comforting and hearty dish that combines savory meatballs, tender pasta, and nutrient-rich vegetables in a flavorful broth. Despite its name, this soup is not typically served at weddings but rather gets its name from the harmonious “marriage” of ingredients. With its delicious flavors and satisfying textures, Italian Wedding Soup is a beloved classic that is sure to warm your soul and please your palate.
Why Make Italian Wedding Soup
Italian Wedding Soup is a versatile and nourishing dish that is perfect for chilly days or anytime you’re craving a bowl of comfort. Made with a combination of ground pork and beef, fragrant herbs, tender vegetables, and delicate pasta, this soup offers a satisfying balance of flavors and textures. Whether you’re cooking for a crowd or simply seeking a cozy meal for yourself, Italian Wedding Soup is sure to become a favorite in your recipe repertoire.
How to Make Italian Wedding Soup
- In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them in the skillet. Once browned, remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet over medium heat, add the diced onions, carrots, and celery. Cook until the vegetables are softened, approximately 7-10 minutes. Add the minced garlic, parsley, basil, and oregano, and cook for an additional minute, stirring constantly. Transfer the cooked vegetables to a heavy stockpot or Dutch oven.
- Pour the chicken broth into the stockpot with the cooked vegetables and bring it to a low boil.
- Add the acini de pepe pasta and the cooked meatballs to the stockpot. Cook for about 15 minutes or until the pasta is tender.
- Add the baby spinach to the soup during the last minute of cooking. Stir the soup until the spinach wilts.
- Season the soup with kosher salt and freshly ground black pepper to taste.
Serving Suggestions
Serve Italian Wedding Soup hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired. Pair it with crusty bread or a simple green salad for a complete and satisfying meal.
Storage Info
Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.
Some Techniques or Tips
- For best results, use a combination of ground pork and beef for the meatballs to achieve a well-rounded flavor.
- Be sure to brown the meatballs before adding them to the soup to enhance their flavor and texture.
- Feel free to customize the soup by adding other vegetables such as diced tomatoes, zucchini, or kale.
Variation
You can make Italian Wedding Soup with different types of pasta such as orzo, ditalini, or small shells, depending on your preference. Additionally, you can add a splash of white wine or a sprinkle of red pepper flakes for added depth of flavor.
FAQs about Italian Wedding Soup
- Can I use store-bought meatballs instead of making them from scratch?
- Yes, you can use pre-made meatballs if you’re short on time. Simply brown them in a skillet before adding them to the soup.
- Can I make Italian Wedding Soup ahead of time?
- Yes, this Soup can be made ahead of time and reheated before serving. However, if using pasta, it’s best to cook it separately and add it to the soup just before serving to prevent it from becoming mushy.
- Can I freeze Italian Wedding Soup?
- Yes, Italian Wedding Soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Recipe Card
Italian Wedding Soup
Equipment
- Large Skillet
- Heavy Stockpot or Dutch Oven
Ingredients
- 1 1/4 lbs mixed ground pork and beef
- 1/2 cup breadcrumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large egg
- 1/2 cup shredded Parmesan cheese
- 1 1/2 tablespoons olive oil
- 1 medium sweet onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups low-sodium chicken broth
- 1 cup acini de pepe pasta
- 4-5 ounces baby spinach
Kosher salt and freshly ground black pepper
Instructions
- In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them in the skillet. Once browned, remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet over medium heat, add the diced onions, carrots, and celery. Cook until the vegetables are softened, approximately 7-10 minutes. Add the minced garlic, parsley, basil, and oregano, and cook for an additional minute, stirring constantly. Transfer the cooked vegetables to a heavy stockpot or Dutch oven.
- Pour the chicken broth into the stockpot with the cooked vegetables and bring it to a low boil.
- Add the acini de pepe pasta and the cooked meatballs to the stockpot. Cook for about 15 minutes or until the pasta is tender.
- Add the baby spinach to the soup during the last minute of cooking. Stir the soup until the spinach wilts.
- Season the Italian wedding soup with kosher salt and freshly ground black pepper to taste.
