Italian Wedding Soup is a hearty and flavorful soup that combines meatballs, greens, and pasta in a savory broth. Despite its name, it’s not actually served at weddings; the name refers to the “marriage” of flavors in the dish. Here’s a delicious recipe for you to try!
Italian Wedding Soup Recipe
Ingredients
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (Italian seasoned or plain)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 large egg
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (like acini di pepe, orzo, or ditalini)
- 4 cups fresh spinach or kale (chopped)
- Additional grated Parmesan cheese for serving
Instructions
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Make the Meatballs:
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix until just combined.
- Form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet.
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Brown the Meatballs:
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides (they don’t need to be fully cooked through at this point). Remove the meatballs and set them aside.
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Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
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Add Broth and Seasonings:
- Pour in the chicken broth and add the dried oregano, thyme, salt, and pepper. Bring the mixture to a boil.
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Cook the Pasta:
- Once boiling, add the small pasta to the pot. Cook according to package instructions until al dente.
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Add Meatballs and Greens:
- Return the browned meatballs to the pot and let them simmer in the broth for about 10 minutes, or until cooked through.
- Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
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Serve:
- Taste and adjust seasoning if necessary. Ladle the soup into bowls and sprinkle with additional grated Parmesan cheese before serving.
Tips:
- Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits.
- Freezing: If you plan to freeze the soup, consider cooking the pasta separately and adding it when reheating to prevent it from becoming mushy.
- Variations: Feel free to add other vegetables like zucchini or bell peppers, or use different greens based on your preference.
Enjoy your Italian Wedding Soup! It’s a comforting and delicious dish that’s perfect for any occasion!