Italian Wedding Soup
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Italian Wedding Soup: A Comforting Classic
Ah, Italian Wedding Soup! A dish that feels like a warm hug in a bowl, perfect for cozy nights or festive gatherings. I remember the first time I had it— the hearty meatballs bobbing in a flavorful broth, with vibrant greens adding a splash of color. This beloved Italian-American staple brings a touch of authenticity to your dinner table, regardless of occasion. Its blend of flavors and textures is exactly what makes it special, and it’s quite effortless to whip up in your kitchen.
Reasons to Try It
There are so many reasons to make this delightful soup! Firstly, it’s incredibly comforting and satisfying, making it ideal for chilly evenings. Another factor? It’s a one-pot meal, saving you from doing a mountain of dishes afterward! Whether you’re gearing up for a family dinner or needing something hearty for game day, this recipe fits the bill. It’s both budget-friendly and kid-approved, ensuring that everyone at your table will be eager for seconds.
"This Italian Wedding Soup is a total game-changer! Full of flavor! I whipped it up for a family gathering, and it disappeared in minutes!" — A happy reader
The Cooking Process Explained
Making Italian Wedding Soup is a straightforward process that requires minimal effort but yields maximum flavor. You’ll start by forming the delicious meatballs. After that, it’s all about building the base of your soup with aromatic veggies before adding in those tender meatballs and cooking the pasta right in the broth. In just about 30 minutes, you’ll have a nourishing meal that will impress anyone!
What You’ll Need
Here’s a quick overview of what you’ll need to make this delightful soup:
- 1/2 lb. lean ground beef
- 1/2 lb. ground pork
- 2 slices white bread (crumbled finely)
- 1/4 cup chopped parsley
- 1 sprig fresh oregano (chopped)
- 1/2 cup freshly grated parmesan cheese
- 1 large egg
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. olive oil (divided)
- 1 medium yellow onion (diced)
- 1 large carrot (diced finely)
- 2 stalks celery (diced finely)
- 3 garlic cloves (minced)
- 8 cups chicken broth
- 1 cup acini pasta or other small pasta
- 1 cup escarole (or baby spinach or kale, chopped)
Feel free to substitute the greens based on your personal preference or what’s available!
Step-by-Step Instructions
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Make the Meatballs: In a large bowl, mix together the ground beef, ground pork, crumbled bread, parsley, chopped oregano, parmesan cheese, egg, salt, and pepper. Knead this mixture until well combined. Pinch off small pieces and roll them into balls.
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Sear the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking them for about 4-5 minutes until browned. Flip them halfway to ensure even cooking. Once done, transfer them to a plate.
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Sauté the Veggies: In a large soup pot, heat another tablespoon of olive oil over medium-high heat. Add the diced onion, carrot, and celery. Sauté until they’re tender, about 3-5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
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Combine and Cook: Pour in the chicken broth and bring it to a boil. Add in the cooked meatballs and the pasta. Stir well, then reduce the heat to medium, cover, and let it simmer for about 10-12 minutes.
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Finish with Greens: Stir in your choice of greens (escarole, spinach, or kale) and cook until wilted. Season with salt and pepper to taste and serve hot, sprinkled with extra parmesan cheese.
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Enjoy: You’ve just made a delicious pot of Italian Wedding Soup. Dive in!
Best Ways to Enjoy It
To serve this delightful soup, ladle it into large bowls and garnish with additional freshly grated parmesan for extra flavor. To round out your meal, consider serving it alongside crispy garlic bread or a fresh side salad tossed with a light vinaigrette. If you want to elevate the experience, drizzle a little more olive oil on top before serving.
Storage and Reheating Tips
If you have leftovers (which is quite rare!), storing your Italian Wedding Soup is simple. Allow it to cool completely before transferring it into an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, consider freezing it. Place it in freezer-safe containers and it should last for about 2-3 months. Just remember to let it thaw overnight in the fridge before reheating!
Pro Chef Tips
- Meatball Mix: Don’t be afraid to play around with different meats. You could try using turkey or chicken for a lighter version.
- Pasta Choices: Acini di pepe is traditional, but small ditalini or orzo would work perfectly too.
- Flavor Boost: For an even richer flavor, consider adding a splash of white wine to the broth as it simmers.
Creative Twists
Feeling experimental? Try adding a dash of red pepper flakes for some heat, or swap the parmesan cheese for a smoky pecorino. If you’re on a low-carb diet, try zucchini noodles instead of pasta for a fresh twist. For a luxurious flair, a drizzle of truffle oil before serving can add an enticing aroma that will impress anyone.
Your Questions Answered
How long does it take to prepare Italian Wedding Soup?
From start to finish, this soup takes about 30-40 minutes to prepare, making it a quick weeknight meal.
Can I use different herbs?
Absolutely! Fresh or dried herbs can elevate this recipe; basil, dill, or thyme can make delicious alternatives to oregano.
Is this soup freezer-friendly?
Yes! Just be sure to freeze it before adding the pasta or consider storing it separately, as pasta tends to absorb the broth upon freezing.
With its hearty ingredients and rich flavors, Italian Wedding Soup is a recipe that brings joy to any table. So why not grab your ingredients and bring this comforting dish to life today? Happy cooking!
Italian Wedding Soup
Ingredients
Method
- In a large bowl, mix together the ground beef, ground pork, crumbled bread, parsley, chopped oregano, parmesan cheese, egg, salt, and pepper. Knead this mixture until well combined. Pinch off small pieces and roll them into balls.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking them for about 4-5 minutes until browned. Flip them halfway to ensure even cooking. Once done, transfer them to a plate.
- In a large soup pot, heat another tablespoon of olive oil over medium-high heat. Add the diced onion, carrot, and celery. Sauté until they’re tender, about 3-5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth and bring it to a boil. Add in the cooked meatballs and the pasta. Stir well, then reduce the heat to medium, cover, and let it simmer for about 10-12 minutes.
- Stir in your choice of greens (escarole, spinach, or kale) and cook until wilted. Season with salt and pepper to taste and serve hot, sprinkled with extra parmesan cheese.
- Ladle the soup into large bowls and garnish with additional freshly grated parmesan. Serve alongside crispy garlic bread or a fresh side salad if desired.
