Oh, soup. Is there anything more comforting? When the weather turns chilly, or you just need a hug in a bowl, soup is *always* the answer. And Italian Wedding Soup? Forget about it! It’s a classic for a reason. That amazing combo of tiny meatballs, pasta, and spinach in a savory broth? Seriously, what’s not to love?
This recipe is my go-to when I want something hearty but not too heavy. It’s packed with flavor, surprisingly easy to make, and always a crowd-pleaser. Honestly, I’ve made this for everyone from picky toddlers to my super-critical Italian grandma, and it’s always a hit. Trust me, you’re gonna wanna try this!
Why You’ll Love This Italian Wedding Soup
Okay, so why should *you* make this Italian Wedding Soup? Let me tell ya, it’s not just ’cause I say so! This soup is seriously the best, and here’s why:
Quick and Easy Italian Wedding Soup
Seriously, who has hours to spend making soup? Not me! This recipe comes together in under an hour. Not bad, right?
Hearty and Flavorful Italian Wedding Soup
Forget bland, boring soup. We’re talking rich, savory broth, tiny little meatballs bursting with flavor, and fresh spinach. It’s a party in your mouth!
A Comforting Bowl of Italian Wedding Soup
This soup is like a warm hug on a cold day. It’s nostalgic, satisfying, and just makes you feel good. My favorite part is curling up on the couch with a big bowl of this!
Ingredients for Italian Wedding Soup
Alright, let’s talk ingredients! Good soup starts with good ingredients, and this Italian Wedding Soup is no exception. Don’t skimp on quality here, okay? It really makes a difference. And don’t worry, most of this stuff you probably already have in your pantry!
Meatballs for Italian Wedding Soup
For the meatballs, you’ll need: 1/2 lb of lean ground beef, 1/2 lb of ground pork (trust me, the mix is key!), one egg (beaten), 1/2 cup of Italian breadcrumbs, 1/4 cup of grated Parmesan cheese, 3 cloves of minced garlic, about 1/3 cup of finely chopped fresh parsley, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.
Soup Base for Italian Wedding Soup
For the soup itself, grab: one yellow onion (diced), 1 1/4 cups of diced carrots, 2 diced celery ribs, 3 more cloves of minced garlic, 8 cups of chicken broth (low sodium is good!), 2 teaspoons of Italian seasoning, 3/4 cup of uncooked acini de pepe pasta (that’s the tiny little balls!), and 4-5 cups of fresh spinach. Don’t worry if it seems like a lot of spinach, it wilts down!
Garnish for Italian Wedding Soup
And finally, for garnish? Freshly grated Parmesan cheese! Because, c’mon, what’s Italian soup without Parmesan?
How to Prepare Italian Wedding Soup: Step-by-Step Instructions
Okay, ready to get cooking? This Italian Wedding Soup isn’t hard, I promise! Just follow these steps, and you’ll have a fantastic pot of soup in no time. Trust me, it’s easier than it looks!
Making the Meatballs for Italian Wedding Soup
First, let’s get those meatballs going! In a bowl, gently mix together the ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Don’t overmix, okay? Overworked meatballs are tough meatballs, and nobody wants that! Now, roll the mixture into little meatballs – about 3/4-inch each. They should be small, like the size of marbles. This part can be a little messy, but hey, that’s cooking!
Cooking the Italian Wedding Soup
Next, heat a tablespoon of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, turning them so they get browned on all sides. You don’t need to cook them all the way through; they’ll finish cooking in the soup. Remove the browned meatballs and set them aside. Now, add the diced onion, carrots, and celery to the pot and cook over medium heat for about 6 minutes, until they start to soften. Add the minced garlic and Italian seasoning and cook for another minute, until fragrant. Mmm, smells good already, right?
Finishing the Italian Wedding Soup
Pour in the chicken broth and bring it to a boil. Then, reduce the heat to a simmer and add the cooked meatballs. Let the soup simmer gently while you boil the acini de pepe pasta separately until it’s al dente. I like to cook the pasta separate so it doesn’t get mushy in the soup. Drain the pasta and add it to the serving bowls. Now, stir the fresh spinach into the soup and cook until it’s wilted, about 2 minutes. Finally, ladle the soup into the bowls over the pasta and garnish with freshly grated Parmesan cheese. Serve it up and enjoy!
Tips for the Best Italian Wedding Soup
Want to take your Italian Wedding Soup from “good” to “OMG amazing?” Here are a few little secrets I’ve learned over the years. These tips will seriously up your soup game!
Achieving Tender Meatballs in Your Italian Wedding Soup
The key to tender meatballs? Don’t overwork the meat! Seriously, gently mix the ingredients until *just* combined. And don’t be tempted to add more breadcrumbs – too many will make the meatballs tough. Trust me on this one!
Enhancing the Broth Flavor of Your Italian Wedding Soup
Good broth = good soup. So, start with a quality chicken broth. Low sodium is best so you can control the saltiness. Wanna kick it up a notch? A dash of hot sauce, Worcestershire sauce, or even a tiny bit of mustard powder will add a little *something* special.
Perfectly Cooked Pasta in Italian Wedding Soup
Nobody likes mushy pasta! That’s why I always cook the acini de pepe separately. Boil it until it’s al dente, then add it to the bowls *before* you ladle in the soup. This way, it stays nice and firm. You’ll thank me later!
Ingredient Notes and Substitutions for Italian Wedding Soup
Okay, so maybe you’re missing an ingredient or just wanna switch things up a bit? No problem! Here are a few easy swaps you can make without sacrificing flavor. Don’t stress it!
Meat Substitutions for Italian Wedding Soup
Don’t have ground beef or pork? No sweat! Ground turkey or chicken works great in these meatballs. Just make sure they’re not *too* lean, or they might dry out a bit. A little extra olive oil in the mix can help!
Pasta Substitutions for Italian Wedding Soup
Can’t find acini de pepe? Ditalini or orzo are both awesome alternatives. They’re all small pasta shapes that cook up nicely in the soup. Honestly, use whatever tiny pasta you can find!
Spinach Substitutions for Italian Wedding Soup
Not a spinach fan? Kale or escarole are both great leafy green options. Just chop them up finely and add them to the soup like you would with the spinach. Easy peasy!
Serving Suggestions for Italian Wedding Soup
Okay, so you’ve got a pot of amazing Italian Wedding Soup… now what? Well, it’s pretty darn delicious on its own, but here are a few things I love to serve with it. First, definitely some crusty bread for dipping – you gotta soak up all that yummy broth! A simple side salad is always a good choice too. Or, for the ultimate comfort meal? Grilled cheese sandwich, hands down!
Storing and Reheating Instructions for Italian Wedding Soup
Got leftovers? Lucky you! This soup is even better the next day. Just let it cool completely, then pop it in an airtight container and stash it in the fridge. It’ll keep for about 3-4 days. Pro tip: if you know you’ll have leftovers, store the soup *without* the pasta. Then, just cook up a fresh batch of acini de pepe when you’re ready to reheat. That way, you avoid the dreaded mushy pasta situation!
Frequently Asked Questions About Italian Wedding Soup
Got questions about making the perfect Italian Wedding Soup? I got you! Here are a few of the most common things people ask me. Don’t be shy, I’m happy to help!
Can I freeze Italian Wedding Soup?
Yep, you sure can! But listen up: freeze it *without* the pasta. Pasta gets kinda weird and mushy when it’s frozen and thawed. So, let the soup cool completely, then pop it into freezer-safe containers. When you’re ready to eat, thaw it out, reheat it, and cook some fresh acini de pepe. Easy peasy!
What kind of pasta is best for Italian Wedding Soup?
Traditionally, Italian Wedding Soup is made with acini de pepe – those tiny little round balls. But honestly? Ditalini or orzo work great too! Basically, any small pasta shape will do the trick. Just avoid anything too big, or it’ll throw off the whole soup-to-meatball ratio, ya know?
Can I make Italian Wedding Soup in a slow cooker?
You betcha! Just brown the meatballs and sauté the veggies like normal. Then, toss everything (except the pasta and spinach) into your slow cooker with the chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. About 30 minutes before serving, stir in the pasta (uncooked) and spinach. Let it cook until the pasta is tender and the spinach is wilted. Slow cooker Italian Wedding Soup? So easy, so good!
Nutritional Information for Italian Wedding Soup
Okay, so everyone always asks about the nutrition info. Here’s the deal: it’s tricky! Nutritional information can vary *a lot* depending on the specific ingredients you use (brands, cuts of meat, etc.). So, the numbers I’ve provided are just an estimate. Don’t take ’em as gospel, okay?
Rate This Italian Wedding Soup Recipe
Tried this Italian Wedding Soup? Let me know what you think! Leave a comment and give it a star rating below. I’d love to hear about your experience!
Print
Devastating Italian Wedding Soup in Under 1 Hour
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Italian Wedding Soup is a hearty and flavorful soup featuring small meatballs, pasta, and spinach in a savory broth.
Ingredients
- 1 Tablespoon olive oil
- 1/2 lb. ground beef, 85 percent lean
- 1/2 lb. ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- salt/pepper, to taste
- Parmesan cheese, freshly grated, for garnish
Instructions
- Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
- Heat olive oil in a large soup pot over medium-high heat.
- Brown the meatballs in batches for about 2 minutes. Remove and set aside.
- Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened.
- Add the garlic and Italian seasoning and cook for 1 minute.
- Add the chicken broth. Bring to a boil, then reduce to a simmer.
- Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain and add the pasta to serving bowls.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!
Notes
- Flavor Enhancers: 1 tsp of Hot sauce, Worcestershire sauce, and mustard powder can be used as flavor enhancers in this recipe.
- Be sure to roll the meatballs nice and small for this soup.
- Spinach: 10 oz. frozen spinach may be used instead of fresh. Let it thaw and pat it dry.
- Acini Di Pepe, Ditalini, and Orzo are all small pasta varieties that work well in this soup.
- This soup freezes very well, be sure to store without the pasta and boil fresh pasta for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 328kcal
- Sugar: 5g
- Sodium: 1755mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 88mg
