Italian Wedding Soup
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Italian wedding soup is one of those heartwarming dishes that blends comfort with tradition. Originating from the Italian countryside, this soup is both rich in flavor and history. The delightful combination of tender meatballs, fresh vegetables, and delicate pasta swimming in a savory broth makes it an ideal meal for a cozy dinner or a festive gathering. I remember the first time I sipped a steaming bowl of this soup at a family gathering, and it never fails to bring back memories of laughter and warmth.
Why Make This Recipe
You’re about to discover why Italian wedding soup is a must-try! This dish stands out for several reasons – it’s not only delicious but also incredibly versatile. The balance of flavors is perfect for any occasion, making it an excellent choice for weeknight dinners, holiday feasts, or even a family brunch. Plus, it’s budget-friendly, using simple ingredients that you likely already have in your kitchen.
“This Italian wedding soup is fantastic! The meatballs are perfectly seasoned, and the fresh vegetables add such a wonderful crunch. My family couldn’t get enough!” – Sarah T.
Step-by-Step Overview
Making Italian wedding soup is straightforward and rewarding. The process involves preparing the meatballs, sautéing the vegetables, and allowing all the flavors to meld together in one delicious pot. With a little bit of prep and cooking time, you’ll have a hearty meal that warms both the heart and the tummy. Let me guide you through making this comforting soup.
What You’ll Need
To create this flavorful Italian wedding soup, gather the following ingredients:
For the Meatballs:
- 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
- 1 tbsp. olive oil
For the Soup:
- 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 (baby spinach or kale, chopped)
Feel free to swap out the greens based on your preference! Baby kale or regular spinach will work wonderfully if you can’t find escarole.
Directions to Follow
Make the Meatballs: In a large bowl, combine the ground beef, ground pork, crumbled bread, chopped parsley, fresh oregano, grated parmesan, egg, salt, and pepper. Knead everything together with your hands until well mixed. Pinch off small pieces and roll them into balls.
Cook the Meatballs: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add some of the meatballs to the pan, ensuring plenty of space between them. Cook for 4-5 minutes, flipping them halfway through until browned on all sides. Remove and set aside, then repeat with the remaining meatballs.
Sauté the Vegetables: In a large soup pot, heat another tablespoon of olive oil over medium-high. Add the diced onions, carrots, and celery, sautéing until tender. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Combine: Pour the chicken broth into the pot and bring to a boil. Stir in the acini pasta and the cooked meatballs, reducing the heat to medium. Cover and cook for about 10-12 minutes until the pasta is al dente.
Finish the Soup: Stir in the chopped spinach and let it cook until wilted. Taste and season with additional salt and pepper if needed. Serve hot, preferably adorned with extra parmesan cheese.
Best Ways to Enjoy It
To elevate your dining experience with Italian wedding soup, serve it with warm, crusty bread or a light side salad. A sprinkle of fresh herbs or an extra dash of grated Parmesan can enhance the flavors even further. If you want to make it extra special, consider a glass of white wine or sparkling water with a hint of lemon.
Storage and Reheating Tips
Storing leftovers is easy! After the soup has cooled, transfer it to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in portions for up to 3 months. Just reheating it in a saucepan over low heat until it’s warmed through is all that’s needed, ensuring you enjoy this comforting dish even after it’s been cooked.
Helpful Cooking Tips
- Make ahead: The meatballs can be prepared in advance and frozen for quick weeknight meals. Just pop them in the soup straight from the freezer; they’ll cook as the soup simmers.
- Flavor boost: For an extra layer of flavor, consider roasting the vegetables before adding them to the soup. This will caramelize their natural sugars and deepen the overall taste.
- Use homemade broth: If you have time, making your own chicken broth can elevate the soup to new heights of deliciousness!
Creative Twists
Feeling adventurous? You can switch out the meat for turkey or chicken for a lighter version. Additionally, try swapping the pasta for quinoa or rice for a gluten-free interpretation. You might even love adding a splash of lemon juice before serving to brighten the entire dish!
Your Questions Answered
How long does it take to prepare?
It usually takes about 20-30 minutes to prepare the ingredients and about 20-25 minutes to cook the soup.Can I substitute the ground meat?
Absolutely! You can use ground turkey, chicken, or even plant-based alternatives for a vegetarian version.How can I store leftovers safely?
Ensure the soup is cooled completely before storing in airtight containers. It can be refrigerated for 3-4 days or frozen for 3 months.
Dive right into creating this delightful Italian wedding soup and enjoy the comfort of a home-cooked meal that’s bound to become a family favorite!
Italian Wedding Soup
Ingredients
Method
- In a large bowl, combine the ground beef, ground pork, crumbled bread, chopped parsley, fresh oregano, grated parmesan, egg, salt, and pepper. Knead everything together with your hands until well mixed. Pinch off small pieces and roll them into balls.
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add some of the meatballs to the pan, ensuring plenty of space between them. Cook for 4-5 minutes, flipping them halfway through until browned on all sides. Remove and set aside, then repeat with the remaining meatballs.
- In a large soup pot, heat another tablespoon of olive oil over medium-high. Add the diced onions, carrots, and celery, sautéing until tender. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour the chicken broth into the pot and bring to a boil. Stir in the acini pasta and the cooked meatballs, reducing the heat to medium. Cover and cook for about 10-12 minutes until the pasta is al dente.
- Stir in the chopped spinach and let it cook until wilted. Taste and season with additional salt and pepper if needed. Serve hot, preferably adorned with extra parmesan cheese.
