There’s something incredibly comforting about a warm bowl of Italian wedding soup. It’s like a cozy hug in a dish! This delightful soup combines tender meatballs, vibrant greens, and hearty pasta, creating a symphony of flavors that my family can’t resist. I remember the first time I had this soup at my friend’s grandmother’s house; the aroma filled the kitchen, and I knew I had to learn how to make it myself. Now, every time I prepare it, I can’t help but feel nostalgic, as it brings back fond memories of laughter around the dinner table. It’s a recipe that’s become a staple in my home, warming hearts and bellies alike. Trust me, once you try it, you’ll want to make this soup a part of your family traditions too!
Ingredients for Italian Wedding Soup
- 1 cup small pasta (e.g., acini di pepe)
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 cups fresh spinach
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- Salt and pepper to taste
How to Prepare Italian Wedding Soup
Alright, let’s dive into the magic of making this delicious Italian wedding soup! It’s a straightforward process, and I promise the end result is worth every bit of effort. So, grab your ingredients, and let’s get cooking!
Step 1: Prepare the Meatballs
First things first, we need to make those scrumptious meatballs! In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, and a sprinkle of salt and pepper. Get your hands in there and mix everything until it’s well combined—don’t be shy! Then, form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, giving them a little space to breathe.
Step 2: Bake the Meatballs
Now it’s time to bake those meatballs! Preheat your oven to 375°F (190°C) and pop the baking sheet in. Let them bake for about 20 minutes, or until they’re golden brown and cooked through. You’ll know they’re ready when they’re firm to the touch and a lovely shade of brown. The smell will be divine, trust me!
Step 3: Sauté the Vegetables
While the meatballs are baking, let’s get those veggies sautéed! In a large pot over medium heat, add a splash of olive oil and toss in the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the veggies are tender and the onions are translucent. This is where the magic starts to happen, and your kitchen will smell amazing!
Step 4: Combine Broth and Pasta
Next up, it’s broth time! Pour in the chicken broth and bring it to a rolling boil. Once it’s bubbling away, add in your small pasta. Cook it according to the package directions until it’s al dente—usually around 8-10 minutes. Timing is key here, so keep an eye on it to ensure it doesn’t get mushy!
Step 5: Finish the Soup
Finally, let’s bring everything together! Once the pasta is just right, stir in the fresh spinach and those beautifully baked meatballs. Let it all simmer together for an additional 5 minutes, allowing the flavors to meld beautifully. And just like that, your Italian wedding soup is ready to serve! Ladle it into bowls, and enjoy a warm, hearty meal that will surely bring smiles all around.
Why You’ll Love This Recipe
- Quick to prepare, perfect for busy weeknight dinners.
- Comforting flavors that warm the soul and satisfy the belly.
- Healthy ingredients packed with protein and vitamins.
- Customizable with your favorite vegetables or pasta shapes.
- A family favorite that brings everyone to the table.
- Easy to make in one pot, minimizing cleanup time.
- Freezes beautifully for a delicious meal on a future busy day.
Tips for Success
Now that you’re all set to whip up this delightful Italian wedding soup, here are my top tips to ensure it turns out perfectly every time!
- Season to Taste: Don’t be afraid to adjust the seasoning! After you add the broth, give it a taste and add more salt and pepper if needed. Every palate is different, and you want it to shine!
- Use Fresh Ingredients: Fresh spinach really makes a difference in flavor and texture. If you can, use fresh rather than frozen—it brings a vibrant color and taste that’s hard to beat.
- Mix Up Your Veggies: Feel free to get creative! You can add diced zucchini, peas, or even kale if you want to switch things up. It’s a great way to use whatever you have on hand!
- Pasta Choices: While I love acini di pepe, you can use any small pasta you like—think orzo or ditalini. Just keep an eye on the cooking times, as they may vary a bit.
- Batch Cooking: This soup freezes beautifully! Make a double batch and store some in individual portions for those nights when you just don’t feel like cooking.
- Don’t Overcook: When you add the spinach and meatballs at the end, just let them simmer for a few minutes. Overcooking can wilt the spinach too much and make it lose that lovely fresh flavor.
With these tips, you’re well on your way to making the best Italian wedding soup that’ll have everyone coming back for seconds. Enjoy the process and don’t forget to taste as you go!
Nutritional Information for Italian Wedding Soup
When it comes to enjoying a bowl of Italian wedding soup, it’s nice to know what you’re getting in terms of nutrition! However, keep in mind that the nutritional values can vary based on the specific ingredients and brands you use. So, the numbers below are just an estimate:
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Enjoy this hearty soup knowing it’s packed with protein and plenty of vitamins from those fresh veggies. It’s a delicious way to nourish your body and soul!
FAQ About Italian Wedding Soup
Got questions about Italian wedding soup? I’ve got answers! Here are some common queries I hear, along with my friendly tips to help you make this soup a hit every time.
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just fine in this recipe. Just make sure to thaw and drain it well before adding it to the soup to avoid excess water.
What if I don’t have ground beef?
No worries! You can substitute ground turkey, chicken, or even Italian sausage for a flavor twist. Just keep in mind that the taste will vary slightly!
How do I store leftovers?
To store, simply let the soup cool completely and transfer it to an airtight container. It’ll keep in the fridge for 3-4 days. Just be sure to reheat gently on the stove to keep the flavors intact!
Can I make this soup vegetarian?
You bet! Swap the meatballs for veggie meatballs or skip them altogether. Use vegetable broth and load up on more veggies like mushrooms and zucchini for a hearty, plant-based version.
How long does this soup last in the freezer?
This soup freezes beautifully! You can store it in the freezer for up to 3 months. Just make sure to leave some space in the container for expansion, and thaw it overnight in the fridge before reheating.
Feel free to reach out if you have any more questions! I’m here to help you enjoy every spoonful of this comforting Italian wedding soup.
Storage & Reheating Instructions
Now that you’ve made a delicious pot of Italian wedding soup, you’ll want to know how to store those tasty leftovers! Proper storage is key to keeping that flavor intact for your next meal.
To store your soup, let it cool completely before transferring it to an airtight container. I usually portion it out into smaller containers for easy reheating later on. This soup can be refrigerated for up to 3-4 days, so you can enjoy it for lunch or dinner throughout the week!
If you’d like to keep it for longer, this soup freezes wonderfully! Just make sure to leave some space in the container for expansion as it freezes. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply take it out the night before and let it thaw in the refrigerator.
For reheating, I recommend warming it gently on the stove over medium heat. Stir occasionally to ensure it heats evenly and doesn’t stick to the bottom. If it seems a bit thick after thawing, feel free to add a splash of chicken broth or water to loosen it up. You want it to be just as comforting and delicious as the first time you made it!
So, whether you’re enjoying a bowl right away or saving some for later, these storage and reheating tips will help keep your Italian wedding soup tasting fantastic!
For more information on the health benefits of spinach, check out this Healthline article.
For tips on making homemade chicken broth, visit Serious Eats.
Print
Italian Wedding Soup: 5 Simple Steps to Delightful Comfort
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Italian wedding soup is a flavorful broth filled with greens, meatballs, and pasta.
Ingredients
- 1 cup small pasta (e.g., acini di pepe)
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 cups fresh spinach
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper.
- Form small meatballs and place them on a baking sheet.
- Bake meatballs for 20 minutes or until cooked through.
- In a large pot, sauté onion, carrots, and celery until tender.
- Add chicken broth and bring to a boil.
- Add pasta and cook until al dente.
- Stir in spinach and meatballs, cooking for an additional 5 minutes.
- Serve hot and enjoy.
Notes
- You can use any small pasta of your choice.
- Feel free to add more vegetables like zucchini or peas.
- This soup freezes well for later use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Italian wedding soup, meatball soup, Italian soup
