Italian Wedding Soup is a beloved classic, combining savory beef meatballs, tender vegetables, and delicate pasta in a flavorful broth. This comforting dish is perfect for chilly evenings or any day when you crave something warm and hearty. The soup’s balance of textures and flavors makes it a favorite for families and gatherings alike. Here, we use lean ground beef for a wholesome twist on the traditional recipe.
Ingredients
For the Meatballs:
- 16 oz lean ground beef
- 1/2 cup fresh hearty white breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded Parmesan cheese
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for browning)
For the Soup:
- 1 tbsp olive oil
- 1 1/4 cups diced carrots (about 1/4-inch pieces)
- 1 1/4 cups diced yellow onion
- 3/4 cup diced celery (about 1/4-inch pieces)
- 4 cloves garlic, minced
- 5 cans (14.5 oz each) low-sodium chicken broth
- 1 cup dry acini de pepe or orzo pasta
- 6 oz fresh spinach, chopped
- Finely shredded Parmesan cheese, for serving
Instructions
Preparing the Meatballs:
- Mix Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, parsley, oregano, Parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Gently mix with your hands until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small meatballs, about 3/4 to 1 inch in diameter, and place them on a large plate.
- Brown the Meatballs: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add half the meatballs and cook for about 4 minutes, turning occasionally, until browned on 2–3 sides. Transfer to a plate lined with paper towels. Repeat with the remaining meatballs. (The meatballs will finish cooking in the soup.)
Preparing the Soup:
- Sauté Vegetables: In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the diced carrots, onions, and celery. Sauté for 6–8 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Broth: Pour in the chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil.
- Incorporate Pasta and Meatballs: Reduce the heat to medium or medium-low for a gentle boil. Add the pasta and browned meatballs to the pot. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is tender and the meatballs are fully cooked.
- Add Spinach: Stir in the chopped spinach during the last minute of cooking, allowing it to wilt.
- Serve: Ladle the soup into bowls and garnish with finely shredded Parmesan cheese.
Helpful Tips
- Choosing Breadcrumbs: Use fresh breadcrumbs from a hearty bread like a French loaf for the best texture. Grind them in a food processor for fine crumbs.
- Broth Consistency: If you prefer a brothier soup, reduce the pasta to 3/4 cup. As the soup sits, the pasta may absorb more broth. Add additional chicken broth as needed to maintain your desired consistency.
- Meal Prep: The soup can be made ahead of time and reheated gently. If making ahead, cook the pasta separately and add it to the soup just before serving to prevent it from becoming overly soft.
- Serving Suggestions: Serve the soup with crusty bread slathered in butter for a complete meal.
Substitutions and Variations
- Vegetables: Add zucchini or peas for extra nutrition and a pop of color.
- Cheese: Try Pecorino Romano instead of Parmesan for a sharper flavor.
- Gluten-Free Option: Use gluten-free pasta and breadcrumbs to accommodate dietary needs.
- Herbs: Fresh basil or thyme can be used in place of oregano for a different herbal note.
Frequently Asked Questions
Can I freeze Italian Wedding Soup?
Yes, you can freeze the soup, but it’s best to do so without the pasta, as it can become mushy when thawed and reheated. Cook and add fresh pasta when serving.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner alternative. Adjust the seasoning slightly to enhance the flavor, as turkey has a milder taste compared to beef.
How long does this soup last in the fridge?
Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
What type of pasta is best for this soup?
Acini de pepe and orzo are traditional choices due to their small size, which complements the meatballs and broth. However, you can also use ditalini or mini shells if preferred.
Conclusion
Italian Wedding Soup is a true celebration of flavor and comfort, combining tender beef meatballs, aromatic vegetables, and delicate pasta in a savory broth. Its versatility allows you to tailor the ingredients to suit your preferences while maintaining its timeless appeal. Whether served as a starter or the main course, this hearty soup is sure to warm your heart and satisfy your taste buds. Gather your ingredients, roll up your sleeves, and enjoy the rewarding process of creating this classic dish!