Italian Wedding Soup Recipe: A Comforting Classic
Italian Wedding Soup is a comforting, hearty dish that brings together tender meatballs, wholesome vegetables, and delicate pasta in a savory broth. Despite its name, this soup has nothing to do with weddings. Instead, the term “wedding” refers to the “marriage” of flavors between the meat and the greens, which are the stars of this soup. Perfect for chilly evenings or a cozy family dinner, Italian Wedding Soup is both satisfying and easy to make. In this recipe, we’ll walk you through the steps to create this delicious soup, complete with flavorful meatballs and fresh spinach.
Ingredients
Meatball Ingredients:
- 1 1/4 lbs mixed ground pork and beef
- 1/2 cup bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large egg
- 1/2 cup shredded Parmesan cheese
- 1 1/2 tablespoons olive oil
Soup Ingredients:
- 1 medium sweet onion, diced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups low-sodium chicken broth
- 1 cup acini di pepe pasta (see notes for substitutions)
- 4-5 ounces baby spinach
- Kosher salt and freshly ground black pepper to taste
Instructions
Preparing the Meatballs:
- Mix the Meatball Ingredients: In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Use your hands to mix the ingredients until well combined.
- Shape the Meatballs: Roll the mixture into small meatballs, about 3/4-inch in size.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and brown them on all sides. Once browned, remove the meatballs from the skillet and set them aside on a plate.
Cooking the Vegetables:
- Sauté the Vegetables: In the same skillet, add the diced onions, carrots, and celery. Cook over medium heat until the vegetables are softened, about 7-10 minutes.
- Add the Garlic and Herbs: Stir in the minced garlic, dried parsley, basil, and oregano. Cook for an additional minute, stirring constantly to prevent the garlic from burning.
Assembling the Soup:
- Combine Ingredients: Transfer the sautéed vegetables to a large stockpot or Dutch oven. Pour in the chicken broth and bring the mixture to a low boil.
- Cook the Pasta and Meatballs: Add the acini di pepe pasta and the browned meatballs to the pot. Cook for about 15 minutes, or until the pasta is tender.
- Add the Spinach: During the last minute of cooking, stir in the spinach. Continue stirring until the spinach is wilted and fully incorporated into the soup.
- Season to Taste: Season the soup with kosher salt and freshly ground black pepper to taste. Serve hot.
Tips for the Best Italian Wedding Soup
- Browning the Meatballs: Browning the meatballs before adding them to the soup enhances their flavor and gives them a better texture compared to boiling. This step is worth the extra effort for a richer, more satisfying soup.
- Herb Variations: Feel free to experiment with different herbs such as thyme, rosemary, or even fresh herbs if you have them on hand. Fresh herbs can add a brighter flavor to the soup.
- Greens Substitutions: If you’re not a fan of spinach, or simply want to switch things up, you can substitute escarole, kale, or endive. Each of these greens will bring a slightly different texture and flavor to the soup.
- Pasta Options: While acini di pepe is the traditional choice, orzo or ditalini pasta can be used as alternatives. Both will provide a similar texture and work well in this recipe.
- Storage Tips: Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat it gently on the stove over low heat or in the microwave on reduced power to avoid overcooking the meatballs or pasta.
Frequently Asked Questions
What can I use instead of acini di pepe pasta?
If you can’t find acini di pepe pasta, orzo or ditalini are excellent substitutes. Both are small and will blend seamlessly into the soup, providing the same texture and consistency.
Can I freeze Italian Wedding Soup?
Yes, you can freeze Italian Wedding Soup. Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. The soup can be frozen for up to three months. When ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stove.
Can I make the meatballs ahead of time?
Absolutely! You can prepare and brown the meatballs in advance. Store them in an airtight container in the refrigerator for up to two days or freeze them for longer storage. This makes assembling the soup much quicker when you’re ready to cook.
Can I use only one type of meat for the meatballs?
Yes, if you prefer, you can use just one type of meat, such as all ground beef, ground pork, or even ground turkey. The flavor and texture will vary slightly depending on the meat used, but it will still be delicious.
Is there a vegetarian version of this soup?
To make a vegetarian version of Italian Wedding Soup, you can substitute the meatballs with plant-based meatballs or omit them entirely and add more vegetables, such as zucchini or mushrooms. Use vegetable broth instead of chicken broth to maintain the vegetarian integrity of the dish.
This Italian Wedding Soup is not only a family favorite but also a perfect meal to enjoy during the cooler months. The combination of tender meatballs, wholesome vegetables, and delicate pasta all simmered in a flavorful broth makes this soup a comforting and satisfying dish that’s sure to please everyone at the table.