There’s something about Italian Wedding Soup that feels like a warm hug in a bowl. Maybe it’s the tender meatballs or the way the broth seems to sing with every spoonful. I first tasted this delightful soup at a friend’s wedding (yes, really!
), and I’ve been hooked ever since. Now, whenever I make it, I’m reminded of the joy and laughter of that day—it’s like a celebration you can eat.
Steps
- Mix together the ingredients for the meatballs and form them into 3/4-inch balls. In a large pot, heat olive oil over medium-high heat and brown the meatballs in batches, then set them aside.
- In the same pot, sauté diced onions, carrots, celery, and minced garlic until they become soft. Add Italian seasoning and chicken broth, bring it to a boil, then lower the heat and let it simmer.
- Return the meatballs to the pot and simmer gently for about 10 minutes. Meanwhile, separately boil the pasta until it is al dente, then drain and set aside.
- Add fresh spinach to the soup and cook for approximately 2 minutes until it wilts. In serving bowls, place the cooked pasta and ladle the soup over it.
- Serve the soup with a garnish of freshly grated Parmesan cheese for extra flavor. Enjoy your Italian Wedding Soup warm, perhaps with a side of crusty bread for dipping.
Ingredients
- ½ pound of ground beef, 85% lean
- ½ pound of ground pork
- 1 egg, beaten
- ½ cup of Italian breadcrumbs
- ¼ cup of Parmesan cheese, grated
- 3 cloves of garlic, minced
- ? cup of fresh parsley, finely chopped
- ¾ teaspoon of salt
- ¼ teaspoon of pepper
- 1 yellow onion, diced
- 1 ¼ cups of carrots, diced
- 2 celery ribs, diced
- 3 cloves of garlic, minced
- 8 cups of chicken broth
- 2 teaspoons of Italian seasoning
- ¾ cup of acini de pepe pasta, uncooked
- 4-5 cups of fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, freshly grated
Nutritional Values
Calories: 1968kcal | Carbohydrates: 144g | Protein: 138g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.6g | Cholesterol: 528mg | Sodium: 10530mg | Potassium: 3624mg | Fiber: 18g | Sugar: 30g | Vitamin A: 40398IU | Vitamin C: 90mg | Calcium: 810mg | Iron: 24mg
FAQ
- Can I use frozen meatballs instead of making them from scratch?
- Yes, you can use frozen mini meatballs as a shortcut. You do not need to brown them first; just add them to the soup until they are heated through. If using a Crock Pot, add them at the beginning of the cooking process.
- Is it necessary to cook the pasta separately?
- It is recommended to cook the pasta separately and add it to serving bowls before ladling the soup on top. This helps prevent the pasta from absorbing too much broth during storage and ensures the soup retains its flavorful broth.
- Can I substitute fresh spinach with frozen spinach?
- Yes, you can use 10 oz. of frozen spinach as an alternative to fresh spinach. Let it thaw and pat it dry before adding it to the soup to ensure the texture is just right.
- How should I store leftover Italian Wedding Soup?
- You can refrigerate the soup in an airtight container for 3-4 days or freeze it for up to 3-4 months. It’s advisable to store the soup without pasta and boil fresh pasta when you’re ready to serve leftovers.
- What types of pasta are suitable for Italian Wedding Soup?
- Small pasta varieties such as Acini di Pepe, Ditalini, and Orzo work well in this soup. They complement the texture and size of the meatballs perfectly.
Tips
- Cook Pasta Separately: To prevent the pasta from absorbing too much broth during storage, boil it separately and add it to serving bowls just before serving. This ensures your soup remains flavorful and well-balanced.
- Enhance Flavor: Incorporate 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder to intensify the soup’s flavor without making it spicy. These additions blend seamlessly with the broth and seasonings.
- Use Frozen Spinach as an Alternative: If fresh spinach isn’t available, you can substitute it with 10 oz. of frozen spinach. Just be sure to thaw it and pat it dry before adding it to the soup.
- Optimize Meatball Size: For the best texture and integration into the soup, roll the meatballs into small, uniform sizes, around 3/4-inch in diameter. This helps them cook evenly and enhances the soup’s overall consistency.
Equipment
- 4.5-Quart Dutch Oven
- Measuring Spoons (magnetic ones for organization)
- Pinch Bowls (for measuring seasonings)
- Soup Ladle
- Storage Containers (such as 16 oz. sizes that are stackable, leak-proof, and dishwasher/microwave safe)
