Dive into a bowl of comfort with our Best Italian Wedding Soup, a recipe so simple and delightful it feels like a warm hug from an Italian Grandmother.
This soup marries homemade, browned meatballs, fresh vegetables, and tiny pasta in a broth that’s both nourishing and heartwarming. Whether you have Italian roots or not, this soup is a testament to the power of homemade goodness, proving that anyone can bring a piece of Italy into their kitchen with ease and confidence.
Let’s make every day a celebration with this ultimate comfort food!
How to Prepare Italian Wedding Soup
- Meatball Mixture: In a large mixing bowl, combine lean ground beef and ground pork. Mix in fresh bread crumbs, chopped fresh parsley, minced fresh oregano, finely shredded parmesan, and a large egg. Season with 1 tsp salt and 1/4 tsp pepper. Use your hands to gently mix, ensuring an even distribution of ingredients.
- Form Meatballs: Shape the meat mixture into small, bite-sized meatballs, about 3/4 to 1 inch in diameter. Place the formed meatballs on a large plate.
- Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Cook half of the meatballs until browned on multiple sides, about 4 minutes. Transfer them to a paper towel-lined plate, leaving oil in the skillet. Repeat with the remaining meatballs.
- Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add diced carrots, onions, and celery, sautéing until softened, about 6-8 minutes. Add minced garlic and cook for an additional minute.
- Simmer Soup: Pour low-sodium chicken broth into the pot with vegetables. Season with salt and pepper to taste. Bring to a boil, then add dry pasta and the browned meatballs. Lower heat to maintain a gentle boil and cover. Cook, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes. Stir in chopped fresh spinach during the last minute of cooking.
- Serve and Enjoy: Ladle the soup into bowls and sprinkle with finely shredded parmesan cheese. Serve warm and savor the comforting blend of flavors.
Italian Wedding Soup
Ingredients
- Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup fresh white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- Soup
- 1 Tbsp olive oil
- 1 1/4 cups 1/4-inch diced carrots
- 1 1/4 cups diced yellow onion
- 3/4 cup 1/4-inch diced celery
- 4 cloves garlic minced (1 1/2 Tbsp)
- 5 14.5 oz cans low-sodium chicken broth
- 1 cup dry acini de pepe or orzo pasta
- 6 oz fresh spinach chopped
- Finely shredded parmesan for serving
Instructions
- Combine Meatball Ingredients: In a sizable bowl, mix together the ground beef and pork. Incorporate bread crumbs, parsley, oregano, parmesan, an egg, salt, and pepper thoroughly by hand for an even mixture.
- Shape the Meatballs: Roll the mixture into small, uniform meatballs, about the size of 3/4 to 1 inch, arranging them on a plate once shaped.
- Brown the Meatballs: In a skillet with 1 Tbsp olive oil over medium-high heat, brown the meatballs in batches until they're evenly golden, about 4 minutes, then place them on a plate lined with paper towels.
- Prep the Veggies: Heat another tablespoon of olive oil in a pot. Cook the carrots, onions, and celery until they're softened, about 6-8 minutes, then add garlic and cook for a minute more.
- Cook the Soup: Add chicken broth to the pot, seasoning with salt and pepper. Bring to a boil, then add the meatballs and pasta, reducing the heat to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the meatballs are cooked through, about 10 minutes. Add spinach in the final minute.
- Finish and Serve: Ladle the soup into bowls, garnishing with parmesan cheese. Serve hot for a comforting and satisfying meal.
How to Store Italian Wedding Soup
Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze the soup without the pasta to avoid it becoming mushy. Freeze in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove, adding freshly cooked pasta if desired to bring back to its original glory.
