Italian Wedding Soup is the perfect cozy meal! It features tender meatballs, leafy greens, and pasta all in a warm broth—what’s not to love?
Whenever I make it, I feel like a chef in an Italian kitchen! Plus, it’s super easy to throw together for a family dinner or a comforting lunch.
Key Ingredients & Substitutions
Ground Beef & Pork: This combo gives great flavor, but if you prefer, use all ground beef or even ground turkey for a lighter option. You could also try meat substitutes like lentils for a vegetarian version.
Italian Breadcrumbs: They add texture and flavor to the meatballs. If unavailable, regular breadcrumbs work just fine. You can even toast some plain bread and make your own breadcrumbs at home.
Chicken Broth: Using low-sodium broth allows you to control the saltiness. If you’re vegetarian, vegetable broth is a fantastic alternative, keeping the soup rich and flavorful.
Greens: Spinach is the traditional choice, but kale or Swiss chard is just as delicious. If you like a bit of bite, add some arugula at the end for a peppery note!
What’s the Best Way to Shape Meatballs Without Making a Mess?
Shaping meatballs can be tricky, but with practice, you’ll find your groove! Here are some quick tips:
- Keep your hands damp with water while shaping to prevent sticking.
- Use a scoop or spoon to portion meat, ensuring uniform sizes for even cooking.
- Don’t over-mix; just combine ingredients until they’re incorporated for a tender meatball.
Your meatballs will be perfectly juicy and flavorful using these tips!
How Can I Make the Soup Broth Extra Tasty?
To elevate your broth, try these methods:
- Use homemade chicken broth for depth of flavor. Consider simmering with garlic and herbs.
- Add a touch of fresh lemon juice just before serving for brightness.
- For more flavor, sauté the onions and celery until they caramelize slightly before adding the broth.
These techniques will enhance your soup and make it even more enjoyable!
Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork (optional, can use all beef)
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 egg, lightly beaten
- Salt and pepper, to taste
For the Soup:
- 6 cups chicken broth (preferably low sodium)
- 2 cups chopped fresh spinach or escarole
- 1 cup chopped celery (about 2 celery stalks)
- 1 small onion, finely chopped
- 1 cup acini di pepe pasta or orzo
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 30 minutes to cook, so in total, you’ll be enjoying this delicious soup in about 50 minutes!
Step-by-Step Instructions:
1. Make the Meatballs:
In a mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, beaten egg, and some salt and pepper. Mix everything together until well combined but be careful not to overwork the meat, as this can make them tough.
2. Shape the Meatballs:
With your hands, shape the mixture into small meatballs about 1 inch in diameter. Place them on a plate and set aside as you prep the soup.
3. Brown the Meatballs:
Heat olive oil in a large soup pot over medium heat. Carefully add the meatballs and cook them until they’re browned on all sides but not fully cooked through—about 5 to 7 minutes. Once they’re nice and brown, remove them from the pot and set aside.
4. Prepare the Soup Base:
In the same pot, add a little more oil if needed. Add the chopped onion and celery, sautéing them until they’re translucent and fragrant, around 3 to 4 minutes.
5. Add the Broth:
Pour in the chicken broth and bring the mixture to a boil. This will form the base of your delicious soup!
6. Cook the Pasta:
Add the acini di pepe pasta (or orzo) into the boiling broth and cook according to package instructions until aldente.
7. Add the Meatballs Back:
Carefully return the browned meatballs to the pot. Reduce the heat to a simmer and let everything cook together for another 10 minutes, or until the meatballs are cooked through and no longer pink in the center.
8. Stir in the Greens:
Add the chopped spinach (or escarole) to the pot and cook until just wilted—about 2 minutes. This adds a lovely green touch to your soup!
9. Season to Taste:
Give the broth a taste and adjust the seasoning with salt and black pepper as needed. A final seasoning boost makes all the difference!
10. Serve and Enjoy:
Serve the soup hot in bowls, garnished with freshly grated Parmesan cheese. Enjoy this heartwarming and hearty Italian Wedding Soup with your favorite crusty bread!
This delightful soup beautifully combines flavorful tender meatballs, comforting pasta, fresh greens, and savory broth, making it the perfect dish for any occasion. Enjoy every bite!
Can I Use Frozen Meatballs for This Soup?
Absolutely! If you’re short on time, frozen meatballs work well. Just add them directly to the soup without thawing, and cook until they are heated through and reach the proper internal temperature.
What Can I Substitute for Acini di Pepe?
If you can’t find acini di pepe, orzo is a great alternative. Other small pasta shapes like ditalini or even quinoa can also be used, although cooking times may vary, so adjust accordingly!
Can I Make This Soup Vegetarian?
Yes! Simply replace the meat with plant-based protein, like lentils or chickpeas, and use vegetable broth instead of chicken broth. You’ll still get a hearty and delicious soup!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, adding a splash of broth to keep it moist!
